Saturday, June 17, 2017

make-ahead blueberry oven french toast

It has definitely been the season of graduations, weddings, showers, and the like, so I thought this might be the perfect time to share this recipe.  It would be a wonderful addition to a brunch!  Or, if you like finding a cabin or condo to land for vacay, and need a few great recipes for a crowd, you might want to try this as well.  This can be made ahead and refrigerated, so it's a terrific option when you have to host company the next morning.  I love the idea of prepping at night, so I can enjoy the guests; this is why I gave this recipe a try to begin with.  A couple of weeks before our mission trip, the girls from our team hung out overnight for a movie and some pre-trip bonding.  This came in super-handy the next morning!

As I continue to dream of the B&B one day, I'm definitely tucking this one away.  The blueberries and streusel-like topping add so much sweetness, no syrup is necessary.  But a dusting of powdered sugar or dollop of whipped cream with a fresh zest of lemon would be a great addition.

A lot of life has occurred since the last time I posted, including our mission trip.  I'm looking forward to sharing a traditional Navajo recipe one of the locals taught us.  Until then, here's to brunch and blueberries!

Blueberry Oven French Toast

makes six servings

  • 1 large loaf Italian French bread, sliced 1 inch thick (stale is better)
  • 6 eggs, beaten
  • 1 1/2 c milk
  • 1 1/2 c half-and-half
  • 1 t vanilla extract
  • 1/2 t lemon extract
  • 1 t cinnamon
  • 1/8 t nutmeg
  • 1 1/2 c blueberries
  • 1/2 c butter (chilled helps)
  • 1/4 c flour
  • 1 c brown sugar
1.  In a greased 13x9" pan, arrange enough bread slices in a single layer to cover the bottom of pan; set aside.

2. In a large bowl, whisk together eggs, milk, half-and-half, extracts and spices; pour over bread. Cover with plastic wrap and refrigerate overnight, or for 8 hours.

3. When ready to cook, uncover and sprinkle with blueberries.

4. Cut together butter, flour and brown sugar until crumbly.

5. Sprinkle mixture over blueberries.

6. Bake uncovered at 350 for 40 minutes.  

Recipe adapted from Gooseberry Patch, Church Potluck Favorites.