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!
*New potatoes and carrots are harvested before they are fully mature, usually early in the growing season.
Add garlic and sauté for 30 seconds, and add chicken stock to the pot, bring to a simmer.
Add potatoes, carrots and some salt and cook for about 10 minutes.
In the meantime, heat milk in the microwave or stovetop until hot but not boiling.
Prepare other vegetables, including cutting the corn off the cob.
When potatoes and carrots are tender, add hot milk and remaining vegetables. Season with salt and pepper.
Bring pot back to a gentle simmer. Cover, and turn off the burner.
Let the pot sit, covered on the burner for 30 minutes, or until vegetables are tender crisp.
This recipe is a guideline only. Use whatever seasonal vegetables are on hand – add to the pot according to cooking time.
