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.
Peel and slice the turnip into bite-sized pieces.
Boil the turnip for at least 10 minutes, until it is just tender. Do not overcook or the slices will break when transferred to a pan.
Meanwhile, simmer the apple juice or cider in a pot to reduce the amount to about 1/2 cup (125 mL). Add the honey and ginger and simmer for 2 minutes. Add the salt and pepper.
Transfer the turnip slices to the pan. Evenly distribute the apple juice/honey mixture over the turnip slices.
Bake for about 5 minutes on each side or until the slices appear glazed.
