Baked Blueberry French Toast
Are you sick of standing at the stove flipping french toast of a morning. This recipe is the Dutch Baby of the french toast world. All the deliciousness, no flippin’.
This is a simple, barely sweetened take on the whole thing. It begs for an extra scattering of fresh blueberries to mingle with the cooked ones, and a drizzle of maple syrup is absolutely compulsory.
I would serve this next to a big fruit salad with fresh berries and orange segments, and a bowl of whipped ricotta or strained yogurt.
The rich, eggy, custardy brioche bake plays very nicely with fresh fruit, and the possibilities for adaption ere are basically endless. Almost every fruit would go well here, apples, pears, strawberries, cherries, bananas (just don’t tell me about it), even a layer of caramelised pineapple on the bottom could be really cool.
The best part here is that you do all the prep work (which is maybe 5 minutes) the night before. Then the next day, you get up, slam this baby in the oven, set a timer and crawl back to bed.
The smell of custard, crispy edges and bursting blueberries wafts through the house, and breakfast is served!
- 1 loaf brioche
- 4 eggs
- 1/4 cup caster sugar
- 2 tsp vanilla extract
- 2 cup milk
- 1 punnet fresh blueberries
- The day before you want to eat, slice the bread into thick-ish pieces, and arrange them in a shallow baking dish. Whisk together the eggs, sugar, vanilla and milk in a large bowl and pour evenly over the bread. Scatter over the blueberries and then cover with plastic wrap and place in the fridge overnight.
- The next morning, turn the oven on to 180°C, no need to preheat. Remove the plastic from the French toast, and place in the oven. Bake for 35 minutes, or until golden brown and puffed up, with no liquid in the centre (stab a knife in to check if you need to).
- Serve the bake with a drizzle of maple syrup, and a spoonful of yoghurt or some more fresh fruit on the side.