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!
In a large bowl, mix the flour, cornmeal, baking powder, kernel corn, salt and cayenne pepper.
Heat 1 tsp of oil; heat in frying pan over medium heat. Add the red pepper and green onion; sauté until soft. Add into dry ingredients.
Mix the eggs, grated cheese, milk, and remaining oil together. Add to other ingredients and mix until blended or until the dry ingredients have been moistened.
Bake for 20-30 minutes, until lightly browned and a toothpick inserted into the centre comes out clean. Serve as a snack, or as a side with chili or any other soup or salad.
