Blueberry French Toast
Recipe type: Breakfast/Brunch
Prep time:
Cook time:
Total time:
Serves: 10-12
- 1 Baguette sliced
- 4 Large Eggs
- 2 Egg Yolks
- 1 Cup milk
- 1 Cup Whipping Cream
- ¼ Cup Maple Syrup
- 1.5 Teaspoons Vanilla Extract
- 2 Cups Blueberries fresh or frozen
- ½ Cup Butter
- ¼ Cup Brown Sugar
- ¾ Teaspoon cinnamon
- ½ Teaspoon Cardamom or Nutmeg
- Diagonally cut baguette into ½ inch slices
- In bowl, mix butter, brown sugar and sugar, cinnamon, cardamom and salt
- Spread cinnamon butter on both sides of baguette
- Overlap the baguette in layers in a greased pan
- In large bowl, whisk eggs with egg yolks.
- Whisk in milk, cream, maple syrup, sugar and vanilla, pour over bread.
- Top with waxed paper and small plates weigh down with a heavy pan to absorb liquid
- Refrigerate for up to 12 hours (or overnight)
- Remove the plates etc.
- Sprinkle with blueberries
- Bake in 350F degree oven until puffed about 55-60 minutes
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/09/what-to-serve-for-brunch
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