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Baked French toast with blueberries

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
Butter, for greasing
6 eggs
675ml whole milk
180ml maple syrup, plus extra for serving
2 tsp ground cinnamon, plus 1 tbsp
1/4 tsp fine sea salt
1 lemon, zested
3 (3cm) slices (225g) day-old challah or sourdough bread, cut into 3cm cubes
450g fresh or frozen, thawed, and drained blueberries
3 tbsp granulated sugar
1) Place an oven rack in the middle of the oven. Preheat the oven to 180°C / gas mark 4. Butter a 23 by 33cm baking dish. Set aside.

2) In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

3) In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

4) Spoon onto serving plates and drizzle with maple syrup.

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