This Maple Blueberry French Toast Bake is a crowd-pleasing variation of French Toast from our cookbook, What’s for Lunch?. Instead of dipping individual slices of bread into an egg mixture and frying them, we bake up a pan full of bread cubes with a delicious maple custard mixture and blueberries. If you don’t have blueberries, substitute cranberries or diced apples, or whisk 1 cup mashed squash or pumpkin in with the egg mixture!
Preheat oven to 450°F.
Bring a large pot of water with a teaspoon of salt to boil.
Add the sprouts and cook for 2 minutes.
Cool them immediately in very cold water.
Split them in half and lay in a baking pan with the oil, salt and pepper.
Roast in the oven for 15 minutes, then add the garlic and sesame seeds to the pan and give it a stir. Roast for another 15 minutes, remove from oven and toss with apple cider vinegar.
Check seasoning and serve.
