Baked Blueberry French Toast

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I like things S-I-M-P-L-E. Something I can make ahead and simple reheat to serve is perfect for busy mornings…and that is just another reason I love my mini loaf pan! This is a simple Blueberry Baked French Toast recipe that you can make ahead, and just zap for 15-20 seconds when you are ready to serve. Using fresh blueberries is a perk of healthy goodness (they are nutritionally power-packed) and colorful. It’s also a much simpler (and lower fat) version of my blueberry cream cheese french toast recipe.

I hope you like it as much as we do!

Ingredients:

• 8 cups cubed bread
• 1 cup blueberries
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 tablespoon vanilla
• 1/2 teaspoon ground cinnamon
• 7 eggs whipped
• 1 stick melted butter
• 2 cups half and half

Heat oven to 350 degrees, coat mini loaf pan or 9X13 casserole dish with nonstick spray and set aside.

In a large mixing bowl whip together the melted butter, sugar, vanilla, cinnamon, eggs, and half and half.  Once they are well blended add the cubed bread and blueberries. 

Mix together well, let sit for 5-10 minutes while the bread soaks up most the liquid. Once it has set, spoon the mixture into prepared pan. 

Bake at 350, the mini loaf pan only needs 30-35 mins to bake, while the casserole dish will take 45-50 minutes.

If you don’t like zapped food, you can also prepare the bread/egg mixture the night before for a quick and easy breakfast idea.  Just pop it into the oven after it has soaked overnight.  You might need to adjust cooking time since it will be cold from sitting in the refrigerator overnight…but it works well too!