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!
Grease a baking pan with 1 tsp of the margarine.
Wash the pears well. Cut each pear in half lengthwise. Remove the core and make a hollow large enough to fit 2 tbsp of granola.
Fill each pear hollow with about 2 tbsp of granola; press it gently into the pear flesh. Place the pear halves in the pan, flesh-side-up.
Heat the maple syrup with the remaining margarine. Spoon the mixture over the pears in the pan.
Bake for 30–45 minutes, until the flesh is soft. The cooking time will depend on the ripeness of the pears.
