Blueberry Lemon Baked French Toast

Recipe lightly adapted from and with thanks to misoginger

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Blueberry Lemon Baked French ToastFoto: Barefeet In The Kitchen

Ingredients

5 servings
  • 3 eggs
  • 1 cup half and half (or 1/2 cup milk, plus 1/2 cup heavy cream)
  • 1 teaspoon vanilla
  • 1/4 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lemon zest (minced)
  • 1 cup blueberries
  • 1 small loaf Challah (sliced into 1" cubes, about 6 cups worth)
  • 2/3 cup maple syrup
  • 3 tablespoons lemon juice

Steps

  1. Preheat the oven to 350 degrees. Grease an 8x10" baking dish with butter. In a large mixing bowl, lightly whisk the eggs. Whisk in the half and half, vanilla, sugar, salt, and lemon zest. Stir in the blueberries and then add the chunks of bread. Toss gently to coat all of the pieces. Transfer the soaked bread and blueberries to the prepared baking dish and stir as needed to distribute the berries somewhat evenly.

  2. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes, until the top layer of bread is lightly browned and just a little bit toasted. Stir together the maple syrup and lemon juice in a small pitcher or glass measuring cup. Heat in the microwave (or in a small pan on the stove) until warmed through, about 2 minutes.

  3. Scoop or slice the baked french toast and serve drizzled with the warm syrup. Enjoy!

Source: Barefeet In The Kitchen

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