I’m all for making things ahead and just popping them in the oven the next day. It’s a part of my make-life-easier campaign, thanks to having two kids.
I made this baked blueberry French toast for my mom while she was here, and she loved it. I made it for my dad while he was visiting, and he ate some out of curtesy despite his dislike for anything to do with milk. I’d say that’s a pretty successful dish. Ha!
The original recipe is from Epicurious, but I simplified it because I’m too lazy. It is still very good. Please try it.
- a 24-inch baguette
- 6 large eggs
- 3 cups milk
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla
- 1 cup packed brown sugar
- 1/4 cup plus 1 teaspoon unsalted butter
- 1/4 teaspoon salt
- 2 cups blueberries (about 12 ounces)
Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 400°F.
Sprinkle blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.