A weekend tradition for the Mr. and I always revolves around cinnamon buns. Depending on our plans, we’ll bake and devour either Saturday or Sunday morning–but they’re pretty much always a weekend staple. Minis, giants, cream cheese icing, or Cinnabon cinnamon, organic, processed..we love them all.
But the soft cinnamon bread and sugary icing was starting to get a wee bit old. So I, of course, turned to Pinterest..and found this recipe for Baked Blueberry French Toast.
After a trip to the Tanglewood Park Farmers Market to pick up this gorgeous homemade wheat bread loaf, I couldn’t wait to get started.
- 8 pieces of bread (I did half thick organic white bread and half with this whole wheat loaf)
- 5 eggs
- 1/4 cup milk
- 1/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinammon
- 2 cups blueberries
- cooking spray
- 8+ pats of butter (1+ per slice of bread)
- Preheat oven to 350 degrees F
- Spray a large cookie sheet with baking spray
- In a large bowl whisk together the eggs, milk, maple syrup, salt, and cinammon
- Dip each piece of bread in the batter, soaking on both sides and letting the excess drip off
- Place each soaked piece of bread on the cookie sheet and let sit for 5-10 minutes
- Top with blueberries (thawed)
- Bake for 25-30 minutes until bread is golden brown
- Remove from oven and add butter and maple syrup
- Serve and enjoy!
The best part about making baked french toast is that the prep time is short and after it’s in the oven you can chat with guests, or in my case–spend a little time with my Mr. instead of being in the kitchen the whole time.