WILD BLUEBERRY BAKED FRENCH TOAST
A simple breakfast casserole that is prepped the night
before and baked in the morning.
This recipe serves four.
For a big crowd, double the recipe and use a 9” x 13” pan
- For the French toast casserole:
- ½ tablespoon butter
- 4 ounces oatmeal or whole wheat bread (2 – 4 slices, depends upon thickness)
- 1 cup milk
- 3 eggs
- 2 tablespoons Maine maple syrup
- ½ teaspoon freshly grated nutmeg
- For the topping:
- 1 cup Wild Blueberry Fruit Sauce
To prepare the casserole:
In a medium bowl, beat together the eggs, maple syrup, milk and nutmeg. Set aside.
Generously grease a 5” x 8” ovenproof pan.
Cube or cut the bread to fit into the pan.
Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight.
To bake, preheat the oven to 350 degrees. Remove the plastic wrap and cover the pan with foil. Bake covered for 30 minutes.
Remove foil and bake until set and golden brown, about 10 – 12 minutes.
Serve warm covered with Wild Blueberry Fruit Sauce
Chef Cheryl’s notes: This recipe would EASILY scale up to feed a crowd of hungry children. Let’s feed our kids real food!!
Nutritional analysis per French Toast serving (approximate, varies): 169 calories, 8 grams protein, 19 grams carbohydrates, 5 grams fat, 67 mg. sodium, 2 grams fiber.
Nutritional analysis per toast with ¼ cup sauce serving (approximate, varies): 250 calories, 8 grams protein, 39 grams carbohydrates, 5 grams fat, 327 mg. sodium, 4 grams fiber.