Blueberry French Toast

A friend of mine was recently complaining that I hadn't yet put up a recipe for French toast on Lisa's Kitchen. Well, he won't be complaining now because I went out and made the most gorgeous and delicious French toast that I've been meaning to make ever since coming across it at a now sadly defunct food blog called Gourmet A Go-Go. A trip to the weekly Farmer's Market at the Covent Garden Market to pick up a loaf of bakery-fresh multi-grain bread and a few pints of the plump local blueberries that have just come into season was just the excuse to put it together — a small effort that was amply rewarded.

Not only is this delicious French toast a warming and filling breakfast treat, it is baked instead of fried and can be completely prepared the night before so that all you have to do in the morning is pop it into the oven. That's my kind of morning preparation! Dress it up after it comes out of the oven with a few more fresh blueberries and a drizzle of maple syrup.

Blueberry French Toast

Recipe by Lisa Turner Published on July 23, 2007 Brown sugar and loads of fresh blueberries in a creamy and mouthwatering baked French Toast Print this recipe Ingredients: 1 cup brown sugar, packed 1 1/4 teaspoon ground cinnamon 1/4 cup butter, melted 12 slices bread 1 1/2 cups fresh blueberries 5 eggs 1 1/2 cups milk 1 teaspoon vanilla 1/2 teaspoon sea salt Instructions: Combine the brown sugar, cinnamon and melted butter. Mix well. Sprinkle 1/3 of the mixture evenly in the bottom of a 9 × 13 inch pan. Cover with 6 slices of bread. Sprinkle another 1/3 of sugar mixture over the bread and scatter the berries over top. Place the remaining bread on the fruit and sprinkle with the remaining sugar mixture. Beat the eggs, milk, vanilla and salt together. Pour evenly over the bread and press down lightly. Cover with plastic wrap and refrigerate overnight, or let stand at room temperature for 2 hours. Bake uncovered at 350° for 40 to 45 minutes or until puffed and golden. Serve hot as is or with warm maple syrup. Makes 6 servings