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!
Butter a 9″ x 13” pan or spray with cooking spray.
In a large bowl, whisk eggs, milk, 2 Tbsp (30 mL) maple syrup, cinnamon, nutmeg, and salt.
Stir in the apple slices and the bread. Combine thoroughly, then spread into the pan.
Cover the pan with lightly sprayed or oiled parchment paper, then foil. Refrigerate overnight.
Before baking, let the bake stand at room temperature for 30 minutes while you preheat the oven to 350°F (175°C).
Bake for 25 minutes, then remove the cover and bake for another 20 minutes, until internal temperature reaches 165°F (74°C).
Drizzle the French toast bake with 1 Tbsp (15 mL) maple syrup. Cut into squares and serve warm.
