Baked Blueberry French Toast

Print Email

breakfast.bakedfrenchtstAdapted from The Pioneer Woman
Yield: serves 6 (I cut her original recipe in half)


for the french toast
1/2 loaf of fresh challah or french bread
4 large organic, eggs
1 cup whole, organic milk
1/4 cup organic, heavy whipping cream
1/4 cup plus 2 Tbsp. sucanat (or whole cane sugar)
1 Tbsp. pure vanilla extract
1/2 cup organic, frozen blueberries – not thawed

for the topping:
1/4 organice whole-wheat pastry flour
1/4 cup sucanat (or other whole cane sugar)
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
2 oz. organic, unsalted butter
1/2 cup frozen, organic blueberries

for the french toast
• Grease a small baking pan (I used a 7 x 10″), with a little butter.
• Cut bread into cubes and put in the prepared pan.
• In a large bowl, combine the eggs, milk, cream, sucanat, and vanilla. Whisk until incorporated.
• Pour the egg mixture over the bread crumbs.  with the palm of your hand, press the bread into the egg mixture. Cover with plastic wrap and put in the fridge for an hour or overnight.
make the topping
• In a bowl, combine all the dry ingredients.
• Cut the butter in small cubes and mix into the dry ingredients with your fingers. Cover and store in the fridge until ready to use.
to assemble and bake
• Preheat oven to 350°F. Place casserole dish on a rimmed baking sheet. Uncover plastic wrap and sprinkle blueberries evenly.  Scatter the streusel topping over the french toast mixture. Bake for 40-50 minutes or until top is golden brown and the interior isn’t runny.

- Recipe courtesy of Susan Salzman


restaurant news

Antojéria La Popular: Mexican Street Food Debuts in Soho
New York
by Alex Rader

cricketsNestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, with a touch of unexpected spice.

The thing most people will have heard of from Chef Andres...

Sundance Resort's Pear Cobbler with Almond Crumble
by Chef Mark Shoup

Sundance Ski Resort UtahChef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room,...

Traveling the Yellow Brick Road
by Nancy Ellison

westpalmbeach.jpgOur friend, Shiny Sheet Society Editor, Shannon Donnelly, can masticate on purple prose as well as any one I know: we are naught but a chew toy impaled on the incisors of the Cosmic Hellhound of...

The Bar Room at The Modern: Not Just Any Cafe
New York
by Brenda Athanus

BarRoomMy friend, Barbara and I were escaping the icy tundra of Maine for a long weekend in New York City to indulge in great food, theater and art.

We started our Sunday morning at the MOMA as the doors...