This French Toast Bake is Oh So Good!
Perfect for holiday brunches or leisurely weekends, like this one!
Your waistline won't thank me. But everything else will!
Add some Dinosaur Teeth Cantaloupe for the perfect feast.
Your waistline can't argue with that!
Here's what you need for Make-Ahead French Toast & Blueberry Bake:
French Bread loaf
2 1/2 cups milk
1 cup brown sugar (divided)
1 tsp vanilla
1 tsp (or more) cinnamon
1 cup chopped pecans (or walnuts)
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries
Here's what you do:
Slice 12-16 1-inch slices of bread and place in single layer in a 13 x 9 pan. In a medium bowl (I use my handy liquid measuring cup/bowl) combine eggs, milk, 3/4 cups brown sugar, vanilla & spices. Pour over bread slices. Cover and refrigerate overnight & go to bed without a care in the world because you were thinking ahead and are prepared!
In the AM, remove pan from fridge at least 30 minutes before baking. Heat oven to 400 degrees. Sprinkle pecans (or walnuts) over bread slices. Combine melted butter and remaining brown sugar & drizzle over slices.
I really cram in as much bread as possible into the pan- I have a big family, and everyone wants seconds! I haven't had any problems with the French Toast being too dry. 15 slices in there. Good stuff.
Bake uncovered for about 25 minutes. Remove from oven and sprinkle with blueberries (I usually use frozen blueberries, which might explain the bizarre-looking "blueberry handprints" on the side of the baking dish, ha!) and bake 10 minutes longer or until set. Cool a bit, slice and serve...and get ready to receive much praise!