What's For Breakfast: Overnight Blueberry French Toast Bake

Oh, man, do I love French toast. Sprinkled with powdered sugar or drenched in maple syrup (or, heck, why not both?), French toast is one of my favorite filling breakfast foods. D's parents were in town over the holiday weekend, so after eggs and hashbrowns on Saturday morning and pancakes on Sunday morning, I was ready for something truly spectacular to share on Monday. 

Given that this recipe requires preparation the night before, an overnight stay in the refrigerator, and about 45 minutes of cooking time in the morning, this is definitely a plan-ahead, holiday-weekend kind of breakfast. But I highly recommend finding the time, as this overnight blueberry French toast bake is incredibly delicious and filling. 

It's a little crunchy on the top but super custardy in the middle. It's lightly sweetened with maple syrup and delicately flavored with cinnamon and nutmeg. But add in some eggs, milk, and heavy cream, and you've got a decadent custard that makes the inside of this French toast bake super-soft and creamy.

This recipe makes a lot -- so it's best shared with friends or family during a leisurely brunch -- or be prepared for plenty of (tasty) leftovers (not a bad thing in my book)!

Overnight Blueberry French Toast Bake (printer-friendly version)
makes 8-10 servings

2 teaspoons melted coconut oil
12 slices day-old white bread, cut into 1-inch pieces
1 1/4 cups 1 percent milk
3/4 cup heavy cream
4 whole eggs
2 egg whites
3 tablespoons Greek yogurt (fat-free, low-fat, or whole)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh blueberries

1. Coat the bottom and sides of a 9"x13" glass baking dish with the melted coconut oil. Set aside.
2. In a large bowl, whisk together the milk, heavy cream, eggs, egg whites, Greek yogurt, maple syrup, vanilla, cinnamon, and nutmeg.
3. Place half of the bread pieces in the prepped baking dish. Evenly sprinkle about half of the blueberries over top the bread pieces. Then add the remaining bread pieces and sprinkle evenly with the remaining blueberries.
4. Pour the custard evenly over top the bread cubes. Cover the baking dish and refrigerate overnight (or at least 3-4 hours).
5. In the morning, remove the baking dish from the refrigerator and preheat the oven to 350 degrees.
6. Bake the french toast in the oven for 45 minutes, or until golden brown. Serve with maple syrup.


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