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!
Preheat oven to 350F.
Line a cookie sheet with parchment paper.
Mix together the oil, honey, egg and vanilla.
In a separate bowl, whisk together 1/2 cup of whole wheat flour, 1 cup of all-purpose flour, baking powder and salt.
Add the dry ingredients to the wet and mix until a dough forms. Add additional all-purpose flour until the dough is slightly sticky.
Flour a countertop and place your dough on top to roll. Roll dough until 1/2 cm or so.
Cut out circles of dough using the lip of a round glass or a mason jar lid. Place each circle on a tray and cover with a damp kitchen towel as you work, so the dough does not dry out. Do this until the dough is used up.
Grab a round a make a small indent in the centre with your finger. Add ~1/2-1 tsp of filling to the centre. Use your thumbs to create the base of the triangle and your fingers to make the peak. Pinch the sides together so the filling does not escape and place it on your parchment-lined tray. Continue until each round is filled.
Bake for 10 minutes or until lightly golden. Allow them to cool and harden before tasting.
Poppyseed filling and prune fillings are traditional but thick jams and spreads work as well; you can even make savoury hamentashen.
This recipe on its own is Pareve, which means it is prepared without meat or dairy, making it permissible for those who follow Jewish dietary laws to be eaten with most meat and dairy dishes.
