blueberry baked french toast

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.

Photo by Maya Visnyei