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 hyphenatedlady
on June 16, 2013
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This is amazing. I made it in the ratios suggested increasing the recipe 25% for my very hungry family of 5. It was a hit. Even for my picky boys who were hesitant to eat blueberries. I actually used day old bakery dinner rolls for the bread as I hated to see them go to waste. I tore them into about 1 inch pieces instead of cutting them because, well, cutting them up seemed like way too much work...lol. I did cook it in a 12"x12" inch casserole at 325 for about 50 minutes because the increased recipe wouldn't fit in my 9"x13" inch pan.
By tsinelli
on May 26, 2013
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We didn't care for it at all, neither did anyone we shared this with
By spagles0124_118...
Monroe Center, IL
on May 16, 2013
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Made this for Mother's Day. Followed the recipe exactly with the exception of reducing the cinnamon by half for the topping (same amt of sugar. My family loved it. In the future, I too will have this sit in the fridge overnight to assist with setting the egg mixture. Otherwise, it was wonderful with a bit of a bread pudding texture and a crunchy topping.
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