Blueberry French Toast

Blueberry French Toast

This morning we enjoyed yummy blueberry french toast for breakfast.  Angela made this for us when we stayed with her this summer.  You can read about our visit here.  Mark has been asking me to make this ever since we first had it.  Angela passed on the recipe, which I believe was given to her by one of the moms in her playgroup.  It's only taken me six months to finally get around to making it.  All I can say is that I should have made this way sooner!  We're definitely going to have this more often.  It's so easy to make and we all loved it.  I plan to take it to our Christmas Eve brunch that we celebrate with Mark's family.  It's a delicious, low pressure dish because most of the preparation is done the night before.  The following day all you have to do is add the blueberries and brown sugar/butter topping.  While it bakes, you can get ready for your day. 

Thanks for sharing such a tasty recipe, Angela!

Blueberry French Toast

Ingredients

1 loaf (8 ounces) French baguette, cut into 1-inch slices

4 eggs

2 cups milk

1/2 cup firmly packed brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 cups fresh or frozen blueberries

1/4 cup butter or margarine

1/4 cup firmly packed brown sugar

Directions

Arrange bread in greased 9 x 13-inch baking dish. In large bowl, whisk together eggs, milk, the 1/2 cup brown sugar, vanilla and cinnamon. Pour mixture evenly over bread; turn slices as needed to coat completely. Cover and refrigerate overnight. Just before baking, sprinkle berries over bread. Heat butter with the 1/4 cup brown sugar in small saucepan over medium heat until bubbly. Drizzle over berries. Bake in 375⁰ F oven for 30 to 40 minutes until set (my oven takes more like 45 min). If desired, dust with powdered sugar.

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