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 350°F
In a large bowl, cream the margarine or butter with the 2 sugars. Add the egg and beat.
In another bowl, combine the flour, oats, wheat germ/oat bran/ground flax, baking powder, and baking soda. Add to the creamed mixture and mix well. Stir in the cranberries.
Drop by tablespoons onto the sheet pans. Flatten slightly with a wet fork.
Bake at 350°F for about 12 minutes or until lightly golden.
