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The Cooking Mom, Amy Hanten, shares a recipe that would be perfect for Easter morning. For information on traveling with Amy, click here.
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Overnight Blueberry French Toast Bake
PREP TIME: 15 min | COOK TIME: 50–55 min | SERVES: 8–10
Ingredients:
• 1 lb. loaf sliced brioche bread or French bread cut in small cubes
• 2 c. blueberries fresh or frozen
• 10 large eggs
• ½ c. maple syrup
• 2 tsp. vanilla
• 2½ c. milk
• 2 tsp. cinnamon
• ¼ c. powdered sugar for topping
Directions:
1. Spray a 9×13 inch pan with non-stick baking spray.
2. Cut bread into small cubes and place half in the pan.
3. Sprinkle with half of the blueberries then top with remaining bread and blueberries.
4. Crack eggs into large bowl and whisk until beaten.
5. Add milk, maple syrup, vanilla and cinnamon to eggs and whisk together.
6. Pour egg mixture over bread and blueberries.
7. Cover pan with foil and press down gently to help bread absorb egg mixture.
8. Refrigerate for 3 hours or overnight.
9. Preheat oven to 350°F when ready to bake.
10. Bake covered for 40 minutes.
11. Remove foil and bake 10–15 more minutes until golden.
12. Sprinkle with powdered sugar if desired and serve with extra maple or blueberry syrup.
Advice:
• If using frozen blueberries do not thaw before adding.
• Overnight refrigeration allows bread to fully absorb egg mixture for best texture.
• Press down gently on covered pan to ensure even soaking.
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Dining and Cooking