Friday, May 12, 2017

Overnight Blueberry and Challah French Toast - Recipe

Mom was in town for the weekend but I had to work on Mother's Day, so we decided to do a brunch at home on Saturday instead. Because performance weeks are so busy for us at the ballet, I needed a dish that I could prepare ahead of time and then just cook on the morning of the brunch. This recipe was perfect for that purpose! You can find the original version here.

Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 10 to 12


  • 12 slices thick Challah bread cut into 1-inch cubes
  • 1 cup fresh organic blueberries (add more if you like!)
  • 12 large organic brown eggs
  • 2 cups organic milk (your choice - can be animal, almond, or soy)
  • 1 teaspoon organic vanilla extract
  • 1/3 cup organic maple syrup
  • organic maple syrup for serving
  • organic butter for serving (optional)

  1. Spray a 9x13-inch baking dish with nonstick spray and set aside.
  2. Place half the cubed bread into prepared baking dish. Top with the blueberries and then remaining bread cubes.
  3. Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined.
  4. Pour the mixture over the bread cubes. Cover with plastic wrap and refrigerate overnight, making sure that the bread is absorbing the liquid.
  5. The next morning remove the pan from the fridge 1/2 hour before baking to let it come to room temperature. Preheat oven to 350 degrees F.
  6. Set the remaining maple syrup and butter for serving on the counter so that they can come to room temperature.
  7. Remove the plastic wrap and cover with foil. Bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes or until the center is set and color is golden.
  8. Serve with maple syrup and butter, if desired.

  • Hubby liked this recipe, but it's just too eggy for me. I think it's the Challah bread. Next time I'll try it with some type of whole wheat bread.


No comments: