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!
Toppings can include: seed or soy butter, sliced banana
Preheat the oven to 350°F (175℃) and line the hotel pan with parchment paper.
In a large bowl, combine flour, baking powder and salt. Cut in butter or non-hydrogenated shortening until well blended.
Add the water and stir until the dough is evenly moistened. Knead with your hands until the dough is smooth.
Pat evenly into the prepared hotel pan. With a knife, score into the desired number of squares (cut halfway through the dough). Bake for 35-40 minutes, until golden brown or internal termperature reaches 200°F.
Cut the pieces all the way through and serve.
