It’s always nice to share a great breakfast meal. This one you assemble the night before.
The hardest thing about this dish is waiting for it to come out of the oven. It literally fills your kitchen with the most enticing, heartwarming, cinnamon blueberry aroma. Inside it is egg-axctly perfectly sweetened, and bursting with warm blueberries. Outside it is crisp and crowned with cinnamon-sugared toasted almonds.
Blueberry French Toast Bake
6 PP per serving
- Cooking spray
- 1 whole-wheat baguette (8 ounces), cut into 1-inch cubes
- 6 large eggs
- 6 large egg whites
- 2 cups 1 percent low-fat milk
- 1 teaspoon vanilla extract
- 1/3 cup pure maple syrup
- 2 cups fresh blueberries
- 1/3 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 2 tablespoons dark brown sugar
Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top.
Cover and refrigerate overnight.
Preheat the oven to 350 degrees F.
Uncover the baking pan and sprinkle with the almonds, cinnamon and brown sugar. Bake for 40 to 50 minutes.
Serve warm, cold or at room temperature.