Recipe courtesy of Jeff Mauro
Lemon Blueberry French Toast Bake
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- Level: Easy
- Total: 9 hr 15 min (includes soaking time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 630
- Total Fat
- 39 g
- Saturated Fat
- 21 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 10 g
- Cholesterol
- 163 mg
- Sodium
- 519 mg
- Level: Easy
- Total: 9 hr 15 min (includes soaking time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 630
- Total Fat
- 39 g
- Saturated Fat
- 21 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 10 g
- Cholesterol
- 163 mg
- Sodium
- 519 mg
Ingredients
Directions
- Grease an 8-inch square baking dish with butter.
- Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
- Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
- In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
- Preheat the oven to 400 degrees F.
- Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
- Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.
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