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!
8 cups (2 L) Flour or 10 cups (2.5 L) Spelt flour
4 cups (1 L) Sugar
3 Tbsp (45 mL) Baking soda
3 Tbsp (45 mL) Cinnamon
4 tsp (20 mL) Salt
8 cups (2 L) Grated carrot or parsnip
2 cups (500 mL) Raisins
2 cups (500 mL) Chopped sunflower seeds or pumpkin seeds (optional)
2 cups (500 mL) Grated apples (optional)
2 cups (500 mL) Dried unsweetened shredded coconut
12 eggs
4 cups (1 L) Oil
2 tsp (10 mL) Vanilla
Preheat oven to 350°F.
In a large bowl, mix flour, sugar, baking soda, cinnamon, salt, carrot, raisins, seeds (if using), grated apples (if using), and coconut.
In another large bowl, mix eggs, oil, and vanilla. Add wet ingredients to dry ingredients and mix until just combined.
Spoon batter into muffin tins or 2 large greased hotel pans.
Bake for 30 minutes in preheated oven. Let cool. If using hotel pans, cut each pan into 6 x 8 to yield 48 servings.
