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!
Cook the carrots in a covered medium saucepan in a small amount of boiling water for about 10 minutes or until tender.
In a small skillet, cook the chopped onion and minced garlic in the oil until soft but not brown. Stir in the curry powder and cumin.
Blend the carrots and the onion mixture in a food processor until smooth.
Place the mixture in a bowl.
Purée the white beans in a food processor until smooth. Add them to the bowl with the carrot/onion mixture. Mix well.
Cover and chill until ready to serve with raw vegetables (such as cauliflower).
