Baked Blueberry French Toast

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Blueberry French ToastThis heavenly blueberry breakfast for a crowd can be assembled the night before and popped into the oven one hour before breakfast time.2 user reviews.
Baked Blueberry French Toast

Baked Blueberry French Toast
Photography by Mark Burstyn

This recipe makes 8 servings

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Nutritional Info
cal 460460 cal
pro 9 g9g pro
total fat 28 g28g total fat
sat. fat 16 g16g sat. fat
carb 46 g46g carb
fibre 2 g2g fibre
chol 215 mg215mg chol
sodium 428 mg428mg sodium
% RDI: -
calcium 1111 calcium
iron 1212 iron
vit A 2727 vit A
vit C 55 vit C
folate 2222 folate
  • Preparation time: 20 minutes, Chill: 3 hours
  • Total time : 55 minutes

This heavenly blueberry breakfast for a crowd can be assembled the night before and popped into the oven one hour before breakfast time.

Ingredients

  • 1 baguette , (21 inches/53 cm)1 baguette, (21 inches/53 cm)
  • 4 eggs 4 eggs
  • 2 egg yolks 2 egg yolks
  • 1 cup milk 1 cup milk
  • 1 cup whipping cream 1 cup whipping cream
  • 1/4 cup maple syrup 1/4 cup maple syrup
  • 2 tbsp granulated sugar 2 tbsp granulated sugar
  • 1-1/2 tsp vanilla 1-1/2 tsp vanilla
  • 2 cups blueberries 2 cups blueberries
  • Cinnamon Butter
  • 1/2 cup butter , softened1/2 cup butter, softened
  • 1/4 cup packed brown sugar 1/4 cup packed brown sugar
  • 2 tbsp granulated sugar 2 tbsp granulated sugar
  • 3/4 tsp cinnamon 3/4 tsp cinnamon
  • 1/4 tsp ground cardamom , or pinch of nutmeg1/4 tsp ground cardamom, or pinch of nutmeg
  • 1/4 tsp salt 1/4 tsp salt

Preparation

Diagonally cut baguette into 1/2-inch (1 cm) thick slices.

Cinnamon Butter:
In bowl, mix butter, brown sugar, granulated sugar, cinnamon, cardamom and salt.

Spread on both sides of baguette slices. In layers, overlap in greased 13- x 9-inch (3 L) glass baking dish.

In large bowl, whisk eggs with egg yolks. Whisk in milk, cream, maple syrup, sugar and vanilla; pour over bread. Top with waxed paper and 2 small plates; weigh down with heavy cans, pressing to absorb liquid. Refrigerate for 3 hours or for up to 12 hours.

Remove cans, plates and paper. Sprinkle with blueberries. Bake in 350°F (180°C) oven until puffed and blueberries pop, 55 to 60 minutes.

Source : Canadian Living Magazine: August 2010

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