We celebrated Mark’s birthday this past weekend with a trip to Boston to visit family and friends. It was an awesome, albeit busy, weekend without much birthday fuss – aka, perfect for him. The last few years, I’ve made him French Toast for breakfast on the weekend of his birthday because it’s his favorite. Knowing we’d be away, I baked up the traditional breakfast a few weekends ago when we had a lazy morning. He loved it.
There have been beautiful berries in the stores around here recently and adding fresh blueberries to the French toast was a wonderful idea. One little change made this feel so fresh! This tasted more like traditional French toast then the popular casserole versions but was still very hands-off, which made me happy. It also fit in with this month’s What’s Baking theme – baking with fresh fruit. You can check out all the great recipes submitted later this month at Sweet Beginnings.
Baked Blueberry French Toast
(slightly adapted from Family Fresh Cooking)
1 loaf Challah bread, sliced into at least 8 thick slices
5 large eggs
1/4 cup whole milk
1/4 cup pure maple syrup
1/4 tsp. salt
1/2 tsp. cinnamon
2 cups fresh blueberries
Preheat the oven to 350F degrees and spray a baking sheet with non-stick spray.
In a medium bowl, beat the eggs, then whisk in the milk, maple syrup, salt and cinnamon.
Dip each slice of bread into the egg mixture turning to coat. Let the excess drip off and place on a baking sheet. Let stand for 5-10 minutes, then top with blueberries.
Bake for about 25 minutes, until golden brown.