Baked french toast

Makes 8 servings

1 baguette
6 large eggs
3 cups milk
1/2 t. freshly, grated nutmeg
1 t. vanilla extract
1 cup packed brown sugar
1/2 stick (1/4 cup) unsalted butter
2 cups frozen blueberries (Or any frozen berries)
1 cup frozen blueberries (Or any frozen berries)
1/2 cup maple syrup
1 T. fresh lemon juice

Butter a 13 x 9 inch baking dish. Cut 24 1-inch slices (or chunks) from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. ( I usually soak it over night)

Preheat temperature to 400 degrees.


Sprinkle 2 cups blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until liquid from blueberries is bubbling.
Make syrup: In a small saucepan cook 1 cup blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Take off heat and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

I have done this with apples and with all types of frozen berries… pretty much everything works…. If you want to make it richer, cut up about ½ cup of cream cheese and place in chunks all over pan before putting in oven.

You can use this with any bread… but we found baguettes kept it’s shape the best…. Other bread kinda turns into mush…