A heavenly dessert that can definitely double as dessert!
You don’t have to wait until the crack of dawn to prepare a mouthwatering breakfast. In this recipe, delicious, fluffy challah bread is soaked overnight like bread pudding. When 9 AM hits, all you have to do is add an easy peasy topping and pop it in the oven. How much better can it get? Serve it with juice, coffee, and fresh, seasonal fruit, and you’ll definitely be ready to tackle the day.
So let’s begin with the basics – the type of bread. Challah, brioche, or a loaf of traditional country white bread absolutely does the trick. The fluffy, thick layers of the bread are sure to soak up all of the flavors of the custard. This is essential in order to achieve a creamy interior and crunchy exterior. And don’t forget to slice it thickly – about an inch wide works.
It’s funny because as I’m writing this post in the afternoon, I’m craving this French toast. You know what that means…this recipe can easily double as a dessert so now you have an excuse to eat it any time of day. YES!
Now for the sweet honey – absolutely necessary in this recipe. Believe it or not, the honey elevates the flavor and enhances the flavor of especially the blueberries. Not to mention, if your fruit is not in season and is practically tasteless (although I highly recommend you buy fruit that is in season 🙂 ), the honey adds adequate sweetness, but is not extremely overpowering.
During the time the bread is in the refrigerator, it soaks up the cinnamon-spiced egg custard, spreading moisture into the dish as a whole. Three to four hours is the optimal chilling time, but I find that the longer the bread soaks, the tastier the casserole. Put that fridge to work!
Lastly, the aroma of this casserole baking in the oven is simply unmatched. The smell of blueberries and cinnamon is – well, why don’t you fill in the blank and whip up this amazing breakfast. You surely won’t regret it!
Baked Blueberry Honey French Toast
French Toast
- 1 (14 oz) challah bread loaf
- 1 cup of fresh blueberries ((or you can really substitute with any kind of fruit!))
- 8 large eggs
- 2-1/2 cups of milk ((any kind))
- 3/4 cup of light brown sugar
- 3 tsp of vanilla extract
- 1 tsp of ground cinnamon
Streusel Topping
- 1/2 cup of all-purpose flour
- 1/3 cup of light brown sugar
- 1 tsp of ground cinnamon
- 6 tbsp of unsalted butter, cold and cubed
- Grease a 9×13 inch pan with nonstick cooking spray. Slice and cut the bread into cubes, about 1 inch thick. Spread cubed bread in casserole dish, and sprinkle blueberries evenly on top. Set aside.
- Whisk the eggs, milk, brown sugar, vanilla extract, and cinnamon together in a large bowl. Pour custard over breadand blueberries. Chill french toast for 3-4 hours or overnight.
- After bread has chilled, preheat oven to 350?F. Prepare the streusel topping. In a small bowl, whisk together flour, brown sugar, and cinnamon. With a pastry cutter or fork and knife, cut in cold, cubed butter.
- Sprinkle topping over the bread mixture. Bake french toast for 50-55 minutes or until custard has set. Serve warm immediately. Enjoy!
