Oven Baked Blueberry French Toast

Good Monday morning everyone! I'm just coming out of a week-long GI bug and obviously haven't been doing any cooking, so I thought I'd share one more of the dishes that I made for Easter brunch this year. It's inspired a little bit by a bread pudding recipe that I've made forever and a recipe that I found this year at the Stonewall Kitchen blog. I've made this with raspberries, peaches and sauteed cinnamon apples in the past as well, but no matter what kind of fruit I use, it always disappears off the brunch table in a matter of minutes. I think I'm going to have to start making more than one from now on...

Oven Baked Blueberry French Toast

• 1 Loaf Challah or Brioche (egg bread)
• 1 Pint Fresh Blueberries, rinsed & drained
• 8-10 Lg Eggs
• 2 Cups Milk
• 1/2 Cup Butter, melted
• 2 Tsp Cinnamon
• 2 Tbls Granulated Sugar
• More Cinnamon and Sugar for the top
• Pure Maple Syrup, for serving

Pre-heat your oven to 350 degrees F.

Rinse and drain the blueberries and cut your bread into 1/2 inch slices.

In a rectangular baking dish or large loaf pan, layer the bread slices in a slightly upright position, sprinkling the blueberries in between and on top of the layers.

Drizzle the melted butter evenly over the top, making sure to get a little in between the slices of bread too.

In a large bowl, mix the eggs, milk, 2 tablespoons of sugar and 2 teaspoons of cinnamon with a whisk or a fork until it's well combined.

Pour the egg (custard) mixture over the bread and fruit and lightly press down on the bread with a spatula or the back of a spoon, so that it can soak up a good amount of the liquid. This can all be done just prior to baking or the night before and then baked off in the morning. If you do it the night before, just cover the dish tightly with cling wrap or a very tight fitting lid and pop it in the fridge.

Just before baking, sprinkle the top with a couple of teaspoons of sugar and a few shakes of cinnamon.

Bake in a pre-heated 350-degree oven for 30 to 40 minutes, depending on your oven and whether or not it goes in cold right out of the fridge. It's done when the center is set and the top is crispy and golden brown. (Sorry that I wasn't able to get any photos of the whole finished dish, but the vultures my family swooped in and filled their plates before I was even able to put all of the food out on the table.)

Serve this with warmed, pure maple syrup and if you want to be a little decadent, you can also add a big dollop of sweetened, freshly whipped cream and a few more fresh blueberries.   Enjoy!

Love all things Blueberry? Try my Meyer Lemon Blueberry Shortcake!

Find the recipe HERE

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Wow! My Creamy Pinto-Cado Dip was featured this week on Masterpiece Monday at California Coastal Living, hosted by the very lovely Mary!

And... it was also featured this week on the Wednesday Whatsits party at White Lights On Wednesday, hosted by the very cool Ms. Julie!

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I also just found out that my Sweet Buttermilk Banana Cake was featured on Terrific Tuesdays, at Adventures of A DIY Mom, hosted by supermom Rachel!  (I'm so sorry that I missed it when it was posted as a feature on the 3rd of this month. I have got to get my act together! LOL)

I am just so honored and humbled... Two of my recipes (Pinto-Cado Dip and Sausage Strata) were featured this week on Thriving On Thursdays, at Domesblissity, hosted by the very sweet and thrifty Ms. Anne! 

(The last I checked Anne's blog was under reconstruction, but you can visit her Facebook page HERE!)

A very sincere Thank You! to all of these gracious hostesses!