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!
Peel outer layer from cabbage and remove core. Finely shred the cabbage and the carrot or turnip using a knife, grater or food processor. Wash and dice the apple. Transfer to a bowl and set aside.
In a small bowl combine remaining ingredients. Pour over slaw mix and toss to coat. Cover and refrigerate for at least 1 hour, or up to 6 hours, before serving. Coleslaw will keep in the refrigerator for up to 5 days.
Top with seeds and optional raisins before serving.
