My friend Helene from Countryside Connection and Once Upon A Pine has sent me a wonderful recipe for blueberry baked french toast as she knows that I have a glut of eggs and the recipe takes 8 eggs, just need 10 mouths to feed!
Thought of a perfect egg recipe for you. This never fails to delight and surprise which is why I felt it best to explain. It is perfect during the holidays or other special occasions as it allows the cook to be with family and guests instead of in the kitchen all morning. The added bonus is that it is very similar to an English Bread Pudding and can easily be used as a dessert without making any changes. Warmest regards always Heléne
Blueberry Baked French Toast
This versatile recipe is perfect for a group breakfast/brunch or to serve as a bread pudding when you have a large gathering. It was one of Helene’s most popular breakfast offerings when she had her Vermont Country Inn and a copy of the recipe was constantly requested by guests. If you are locked into “A Full English” as ‘The Only Breakfast worth having’ I would urge you to try this as it was always a hit with English visitors both at the inn and in Helene’s home.
It is especially convenient as it can be prepared the night before and left in the refrigerator overnight and baked the following morning. It also provides an excellent opportunity when you are fortunate to have an abundance of farm fresh eggs.
This recipe can be doubled, even tripled depending upon how many guests you are serving. It is also equally delicious when fresh cherries, apples, peaches or other favourite seasonal fruits are used. Leftovers can easily be reheated and last for several days in the refrigerator ~ perfect served with custard or cream as a treat.
To Serve 10:
- 1 large loaf of French or Italian Bread (no need to remove the crusts)
- 8oz/225 grams cream cheese
- 1 cup of fresh or frozen blueberries
- 8 eggs
- 12oz/350ml milk (semi-skinned or regular)
- 4oz/120ml maple syrup or golden syrup
- 4oz/100gr melted butter
- Cut the bread into cubes about 1 inch in size.
- Lightly butter or oil large glass baking dish 12 inch by 9 inch by 2 inches (30cm x 23cm x 5cm).
- Layer ½ the bread in the bottom of the pan.
- Cut the cream cheese into small chunks and place in the pan over the bread.
- Spread half the fruit layer then cover with remaining bread. Place the rest of the fruit on top.
- In a separate bowl, mix the eggs, milk, syrup and butter together (allow butter to cool before adding if you have melted in microwave or oven so eggs will not be affected).
- Pour mixture carefully over the bread mixture using a cup to ensure the entire mixture is covered. If needed, a small amount of extra milk can be added to any dry areas. Cover with cling film and place in refrigerator.
- **In the morning, it is best to remove and leave to come up to room temperature for half an hour or so before placing in the preheated oven.
- Bake at 350 degrees F. / 175 degrees C. for about one hour. If bread cubes begin to brown, cover with aluminium foil as it finishes baking.
- Cut into pieces to serve.
If you are serving as breakfast/brunch dish you can add ham or sausages as a perfect accompaniment. Drizzle with extra syrup if desired.
Let me know what you think of this recipe and I’ll pass your comments onto Helene. I can’t wait to try the blueberry baked frech toast.