Baked Blueberry French Toast

This time of year we have graduations, weddings, weekend getaways and most likely lazy Sundays.

This is an easy recipe to whip together that will feed a crowd.

I used my Gaggenau combi steam oven with 60% moisture. This allows the egg mixture to rise slightly like a souffle. If you want to make a similar effect in your oven, put a pan of hot water on the first rack level when you turn your oven on.

5 eggs

2-1/2 cups milk

1/4 cup Maple Syrup

1/2 teaspoon salt

3/4 teaspoon nutmeg

1 teaspoon vanilla

8 Cups Dry French Bread

1 cup Blueberries

1 jar of Blueberry Jam

8 oz Cream Cheese cut in small cubes

2 tablespoons butter

Set oven on Convection Bake** at 350˚

In a large bowl, beat together eggs, milk, syrup, salt, nutmeg, and vanilla.

Use the Butter to glaze a casserole pan.

Evenly distribute bread, cream cheese, jam and blueberries throughout the pan.

Cover with egg mixture.

Place in oven on second rack level.  Cook for 25-30 minutes or until firm. Slightly shake the pan to see if center is set before removing from oven. Remove then allow to cool in pan before serving.

Great with maple syrup, whip cream, ice cream or just a dash of powdered sugar.

Enjoy!

Notes:

This can be prepared the night before and kept in refrigerator until ready to bake.

Day old bread is great for this. Alternative breads are Challah, Portuguese, potato bread or cinnamon raisin.

*Use any fresh berries and jam for a variety of flavors

** If you don’t have a convection oven, use same temperature just increase the cooking time by 25%.


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