Easy Baked Blueberry French Toast

I want to put something together for a special breakfast tomorrow.

I found this recipe for Baked Blueberry French Toast from the Boxwood Inn, in Akron, Pennysylvania.  I’m going to substitute strawberries for blueberries, though, as they are in season here and at a very good price. This is a make-ahead dish. You assemble the french toast at night and then put it in the refrigerator. In the morning, you pull it out of the fridge and pop it into the oven for baking.

Easy-peasy. My kind of special breakfast.

Baked Blueberry French Toast  
Ingredients:
Overnight Recipe:

1 loaf Italian bread

½ c. sugar

4 eggs

1 tsp cinnamon

½ c. milk

1 tsp cornstarch

¼ tsp baking powder

1 Tblsp butter, melted

1 tsp vanilla

¼ c. powdered sugar

2 1/2 cups blueberries  

Directions:

Slice the bread on the diagonal to create 8 ¾ in thick slices, heels removed. Arrange bread slices in 10×15 baking dish.

Whip eggs, milk, baking powder, & vanilla in medium bowl. Slowly pour mixture over bread, turning each slice to coat completely. Cover & refrigerate overnight.

In the morning: Preheat oven to 425. Coat another 10×15 baking dish with vegetable spray. Sprinkle blueberries over bottom of pan. Mix together sugar, cinnamon & cornstarch and pour evenly over blueberries. Tightly wedge the bread slices over the blueberries, wettest side up. Brush the bread with melted butter.

Bake for 20-25 minutes or until golden brown.

To serve: Place the toast berry side down. Stir the remaining berry mixture in the baking dish and scoop over the toast. Sprinkle with powdered sugar.
 

Recipe by permission from BnBFinder.com and Boxwood Inn

Image credit: All Posters.com