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!
In large bowl, beat together oil and egg. Stir in carrots, cranberries, brown sugar, lemon juice, and soda. Pour on boiling water, and let rest.
In a separate bowl, combine remaining ingredients. When carrot mixture has rested at least 10 minutes, add to this mixture and stir just until moistened.
Pour into greased loaf pan and bake at 350 F for 40 to 50 minutes. Let cool in pan for 10 minutes.
