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 oven to 425°F (225°C).
Whisk flour, salt and baking soda and powder in a bowl.
Add eggs, oil, buttermilk and 2 Tbsp of syrup to the dry ingredients, mix well and pour into parchment-lined pan.
Add any toppings that can be baked into the batter
Bake for 12-15 minutes or until cooked through.
Add any additional toppings, slice and serve with the remaining pancake syrup.
