2 Videos | Photo: Baked French Toast with Blueberries Recipe
Ingredients
- Butter, for greasing
- 6 eggs
- 3 cups whole milk
- 3/4 cup maple syrup, plus extra for serving
- 2 teaspoons ground cinnamon, plus 1 tablespoon
- 1/4 teaspoon fine sea salt
- 1 lemon, zested
- 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
- 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
- 3 tablespoons granulated sugar
Directions
Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
Spoon onto serving plates and drizzle with maple syrup.
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By mpauster1
Orlando, FL
on January 22, 2012
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I made this recipe this morning for a birthday brunch (along with Giada's mini frittatas, delicious! and it turned out WONDERFUL. I altered the recipe by soaking the Challah in the egg/milk mixture overnight in a bowl. My Challah was smaller than what she used in the video so I doubled it. This morning I took the mixture out 1 hr prior to baking and then added the blueberries. After reading reviews by other posters I knew this had the potential for being too "soupy" so instead of pouring the whole mixture into the baking dish I used a slotted spoon to take out the bread/blueberries. I was left with some mixture in the bowl but there was enough that had soaked into the bread overnight that the consistency was perfect after baking. I HIGHLY recommend this recipe!
By calipixie27_131...
Aloha, 77
on January 19, 2012
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Giada, you've yet to disappoint! Thanks! Nothing like a party in your mouth to get the day started...Chow :
By bethany.young_1...
Livermore, 43
on January 17, 2012
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Fantastic recipe!! The combo of blueberry, lemon and cinnamon is a winner!
It seems to me that the amount of custard, and whether or not to soak the bread overnight, depends upon the density of the bread used; the greater the bread density, the more liquid needed and longer soak time. Choose your bread, then adjust the custard amounts. I used 8 oz. of a lighter density (finer crumb egg-yeast bread which didn't need an overnight soak and required less liquid: 5 large eggs, 2 1/2 cups of milk and 1/2 cup of maple syrup. It produced a soft and delicate casserole texture, which my husband loved!
Read all 61 reviews