blueberry baked french toast

blueberry baked french toast

February 19, 2014

It’s Love Week here on SPC and we’re talk­ing about all the things we’re lov­ing right now. How­ever, I’m just going to switch it up for a moment and give you a few things I def­i­nitely don’t love.

The moment when my daugh­ter looks at me and says, “I’m going to throw up.”
Brush­ing anyone’s hair other than my own
Scrap­ing kid vomit from under my nails
Liv­ing in fear of lice

I guess you could say those are a roundup of mom prob­lems but they’re not my favourite nonethe­less. But I do love break­fast. Break­fast any time of day and for any meal of the day. Like Ceri can con­sume eggs, I can woof back pan­cakes at any hour (the 3am hour is espe­cially nasty to wit­ness) and a close sec­ond to pan­cakes is my other beloved breakfast–French toast. Since I’m pretty much known around these parts (by parts I mean the square footage of my kitchen) for bak­ing a mean French toast, I took the lib­erty to put together another pan of my break­fast bril­liance. It’s actu­ally mod­elled after my favourite home­made blue­berry pie–mixing the blue­berry flavour com­pli­ments of all­spice and lemon.

This is another one of those make-ahead deals so fix it the night before and break­fast is a cake walk. You’ll also have left­overs for the next morn­ing if you can keep from eat­ing three por­tions of this deli­cious bake. (Good luck hav­ing leftovers.) I used brioche bread for this par­tic­u­lar ver­sion (great for enter­tain­ing or brunch) but, to make it more of a Wednes­day morn­ing deal, you can use a loaf of what­ever bread you’ve got kick­ing around. Also, feel free to take down the amount of sugar you use, a 1/4 cup does just fine too, espe­cially if you’re plan­ning on show­er­ing this baby with maple syrup.

Laura_7Dec2013 42281-2

Photo by Maya Visnyei

Print
blueberry baked french toast

Ingredients

  • 1 loaf of brioche, cut into 1 inch cubes
  • 8 eggs
  • 2 cups milk
  • 1/2 cup brown sugar
  • 2 tea­spoons freshly grated lemon peel
  • 1/8 tea­spoon all­spice
  • 1/8 tea­spoon cin­na­mon
  • 1/8 tea­spoon salt
  • 2 cups fresh blue­ber­ries
  • 1 tsp but­ter, for greas­ing the dish

Method

Grease a 9×13 inch casse­role dish.

Slice your brioche into 1-inch cubes and place in the dish.

In a large mix­ing bowl, whisk the eggs, milk, sugar, lemon zest, all­spice, cin­na­mon and salt.

Pour this mix­ture over the bread.

Gen­tly stir the bread cubes and the egg mix­ture in the dish, mak­ing sure to press the bread down so it is coated in the egg.

Then stir in the blue­ber­ries so they are scat­tered through­out the dish.

Cover with plas­tic wrap and refrig­er­ate overnight.

Remove the dish from the refrig­er­a­tor and allow it to rest for a few min­utes.

Pre­heat the oven to 350.

Place the dish in the cen­tre of the oven to bake to bake for 35 to 40 min­utes, until the bread is lightly browned and the eggy mix­ture is bubbling.

Slice and serve with warm maple syrup or agave nec­tar or even yogurt.

 

 

Tags BrunchBreakfastFrench ToastBlueberrybakedblueberry baked french toast
Category DairySpringBreakfastSnacks & DessertsSummerBy IngredientThe HolidaysBy SeasonBy Meal TypeFruits

You might also like

Watermelon and Tomato Gazpacho
Summer

Watermelon and Tomato Gazpacho

My guy friends used to tease me that if you wanted to be in my good graces then don’t suggest I have anything to do with the three things I hate. They’d say,

Cobb Salad
By Season

Cobb Salad

What’s the best part of summer entertaining? I love that meals can be simple – some grilled meat, a bit of salad, a bowl of berries – and everyone is

We Resolve to…Eat Better Snacks
Strategies

We Resolve to…Eat Better Snacks

I have an obsession. It’s the oat bar at Starbucks. (Dear Oat Bar, I love you with my latte and hate it when Scarlett makes me share you!) I haven’t gotten the