Blueberry Baked French Toast (from Jessie Sheehan)

I am a huge lover of eating French toast for breakfast, but not so much a lover of waking up and making French toast for breakfast. Enter overnight baked French toast – the answer to all of my French toast dreams. The night before you’re planning on serving this pan of deliciousness, you slice up a loaf of challah and submerge it in a rich custard (that takes about three minutes to put together), poking berries between and on top of the custard-soaked bread, before covering it all in plastic wrap and placing it in the fridge. In the morning, preheat the oven and bake for about an hour and voila: crispy edged, slightly sweet, custard drenched bread and berries for your eating pleasure.

To take a peek at the original blog post for my blueberry baked French toast, and to peruse my collection of original recipes, click here.

 

 


 

INGREDIENTS

  • 1 lb. loaf of challah
  • 3 large eggs
  • 3 yolks
  • 2 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 6 Tbsp light brown sugar
  • 3 cups whole milk
  • 1 1/2 cup heavy cream
  • 6 Tbsp butter, melted and cooled
  • 1 1/2 cup blueberries, fresh or frozen
  • confectioners’ sugar, for dusting

 

INSTRUCTIONS

spray or butter a 13x9x2-inch pan and set aside.

slice the challah into 1-inch slices, slice those slices in half. arrange attractively in your prepared pan, layering the bread in three rows.

combine the eggs, yolks, and vanilla in a large mixing bowl and whisk. add the two sugars and whisk again. add the milk, cream, and butter and whisk a final time. pour the custard over the bread, pressing the bread down with your fingers, if necessary, to make sure all pieces are submerged.

sprinkle the blueberries over the bread, and, using your fingers, gently push some of the blueberries between the slices of bread. cover the pan with plastic wrap and place in the refrigerator overnight.

in the morning, preheat the oven to 350-degrees. remove the pan from the fridge and bake for about 60 minutes, checking after 50. the bread should be golden brown and the custard fully absorbed and “cooked.” a paring knife stuck between two slices of bread in the middle of the pan should come out more cake-y than wet.

serve immediately with confectioners’ sugar lightly dusted on top.

 

 

 

 

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