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!
Warm olive oil in large stock pot.
Add onions and sauté them until they’re softened.
Stir in garlic, ginger and curry.
Stir in the salt, pumpkin, chicken broth and coconut milk.
On low heat, simmer uncovered for 30 minutes.
