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 the oven to 425°F.
Wash peel and cut so all the vegetables are about the same size
In a large bowl, toss the vegetables with oil, sage, thyme and rosemary, and season with salt and pepper to taste.
Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden.
Tip: If you don’t have all the vegetables listed, add more of the ones you do!
