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!
4 small-medium tomatoes or 2 cups of cherry tomatoes
1/4 medium-large onion
1/2 bell pepper
1/4 cup of cilantro leaves (loosely packed)
1 clove of garlic
1/2 jalapeno or chili pepper
1/2 juiced lime or 2 tbsp lime juice
1/2 tsp salt, or to taste
Roughly chop the tomatoes, onion, bell pepper, cilantro (without stem), garlic, and jalapeno or chili pepper. For less spice, remove pepper seeds.
Add the chopped vegetables into a food processor or blender and pulse until desired consistency. If you do not have a machine, finely dice all the vegetables.
Put the salsa mixture into a large bowl. Add lime juice and salt to the salsa and mix well. Adjust salt to taste.
