I love the abundance and variety of fresh fruits the summer brings! It was such a nice morning yesterday that I just wanted to make a fancy breakfast. Since I had fresh blueberries (which I absolutely love!!), I decided to do a little twist on French-Toast. I simply tossed pieces of French toast with some fresh blueberries and baked it till the blueberries were bubbly and syrupy at the bottom and the toast soaked up it’s gooey goodness. yummmm….
Great for breakfast, brunch or even as a dessert….I know I’ll be making this dish a lot more often! What about you?
Blueberry & French-Toast Bake
4 slices whole wheat bread
4 tbsp sugar (divided)
1/3 tsp cinnamon powder
1/3 cup milk
1 1/2 tbsp butter, melted
1 (6oz) pack of fresh blueberries
Zest & juice of Half a lemon
– Break 3 eggs into a shallow bowl.
– Add 2 tbsp of the sugar, cinnamon powder, milk and melted butter and whisk it all together.
– In a seperate bowl, add the fresh blueberries.
– Zest half a lemon into it.
– Then sprinkle the remaining sugar and the juice of half the lemon and gently toss it together so that all the blueberries are coated in the lemony-sugar goodness.
– Heat a pan or griddle on medium-high heat. Soak one slice of bread at a time in the egg mixture, coating it on both sides.
– Then cook the bread slices one by one in the frying pan (or if you have a long griddle you can do more at a time) for about 5-6 minutes on each side until it’s a nice golden color.
– Cut the french toasts into nice bite sized pieces.
– To assemble individual portions, start by pre-heating the oven to 375F. Then Place 4-5 pieces of french toast in the bottom of a ramekin (or any oven proof bowl).
– Spoon some of the blueberries over the toast and into the bottom of the dish.
– Then add some more french-toast pieces over and repeat the same with the blueberries.
– Bake at 375F for about 15-18 minutes.
– You can top the Blueberry French-Toast bake with a dusting of powdered sugar, a drizzle of maple syrup or whipped cream….what ever rocks your world!