Blueberry French Toast

Moist and delicious, this version of French toast serves 4-6 and has many surprises hidden throughout.

The best part is that this recipe is prepared the night before and baked in the morning. A great recipe for breakfast guests, which I seem never to be short of!

  • Blueberry french toast

Prepare the night before in an 8x8 inch glass baking dish lined with parchment paper:

Base:

  1. 3 ounces of cream cheese
  2. 1 cup blueberries or other fruit
  3. 1/2 cup chopped nuts
  4. 1/2 loaf of 3 korn bread
  5. white bread with no crusts (optional). Because I make this for special guests I use a thin white bread on the bottom and sides as a toss away layer. I cut this layer in half before I serve the toast so there is no hard crust on the bottom or sides. My family? Well that's another story!
  • cut bread (I use 3 korn bread) into cubes and place a layer on the bottom of the dish
  • scatter with bluberries, 1/4 inch cubes of cream cheese and other fruit you have on hand. I often add peaches and raspberries. Frozen fruit works just fine
  • put another layer of bread cubes on top 
  • place another layer of fruit on top with cream cheese
  • add the chopped pecans to the top

Egg/milk mixture:

  1. 1/2 cup flour
  2. 2 cups milk
  3. 3 tablespoons of sugar
  4. 8 eggs
  5. 1 tsp vanilla
  • beat the mixture and add to the top of the bread mixture.

Sprinkle the top with:

  1. 2 tablespoons of sugar and 1 1/2 teaspoons of cinnamon

Wrap with tinfoil and place in the fridge overnight.

Preheat oven to 400 degrees Fahrenheit.

  • Cut a cross in the centre of the tinfoil and place it lightly on top to protect the top
  • Bake for about an hour and 15 minutes until the centre is firm
  • I cut the pan into 6 servings, place on plates in a warm oven to set a little more while I wait for my guests to arrive.

I serve this with a drizzle of thickened blueberry syrup, house made sausage, and an apple, cilantro, avocado relish that is labeled "Morning Pork Sausage" in this recipe section

Please email me if you have found any alterations to this recipe that would be fun to try.