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The beauty of this baked French toast is that you can get it all ready the night before, so you just need to assemble and bake it in the morning.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Passive Time | 8 hours |
| Servings |
servings
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Ingredients
- 1 small loaf day-old challah or French bread
- 3 eggs
- 3 Tbsp. sugar
- 1 tsp. vanilla extract
- 2 1/4 cup milk any variety
- 1/2 cup flour
- 6 Tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup butter or margarine
- 2 cup frozen or fresh blueberries
Ingredients
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Instructions
- Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
- In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well.
- Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
- In the morning, heat the oven to 375 degrees.
- Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture.
- Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes and cut it into squares to serve.
Recipe Notes
Nutritional Information Per Serving (% based upon daily values): Calories 233, Total Fat: 9g, 13.5%; Saturated Fat: 5g, 24%; Cholesterol: 89mg, 29.5%; Sodium: 171mg, 7%; Total Carbohydrate: 31g, 10.5%; Dietary Fiber: 2g, 7%; Sugar: 14g; Protein: 8g
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