That’s the whole point of brunch, right? Turning fruit and bread and eggs into decadence beyond reasonable imagination. Good lord. Did I just type that? Whatever. Here’s the blueberry french toast I served at the tater tot brunch on Sunday.
This recipe came from my friend Amy, who served it at her house months (possibly years?!) ago. I’ve pretty much been subliminally craving it ever since. It’s ridiculously easy, can be (should be, in fact) made the night before and baked when you roll out of bed.
Melted butter and sugars in a saucepan:
Spread the butter/sugar mixture in the bottom of a 9×13 baking dish.
Cut the bread into cubes (I used a lot of bread)
Egg/milk mixtures don’t make for pretty pictures.
Pour the egg mixture over the bread, then add the cream cheese on top.
I stuck with blueberries, but you can use any combo of fruit flavors.
Cover the fruit with the bread/egg mixture, cover and refrigerate over night.
Rise, shine, pre-heat the oven to 350, drink some coffee and wait for the awesomeness to bake into a melty, sugary, toasty mess. Devour.
Eat left overs for dessert (or dinner, in my case, I had tater tots for dessert).
Fruit Stuffed Baked French Toast
From: Amy (commentary is entirely hers)
1 and 1/2 loaves of bread (I use the Costco italian loaf) cut into cubes
Fruit for the bottom- apples/blueberries/blackberries or some combination
3/4 cup brown
1/2 cup white sugar (if you like it sweeter use 1/4 cup more, but I honestly don’t think it is needed)
1 stick butter (unsalted is better, but whatever you have)
1 1/2 cups milk (if you want a richer recipe, use 1 cup milk and 1/2 cup half and half or cream)
1 teaspon vanilla
4 to 6 oz of cream cheese cut into small cubes (optional). Amount of cream cheese depends on how much you want to use (i.e. trying to be lower cal use less)
1/2 teaspoon cinnamon (if using only apples)
1. Grease a 13×9″ pan
2. Cut your bread up
3. melt butter and add in sugar in saucepan on stove (add in cinnamon if using for apples)
4. Pour into greased baking dish and let cool for ~ 15-20 minutes.
5. Now add your fruit which based on your selection can be a combo of apples and berries, apples only or berries only. Cut apples (if using into 1/8-1/4 thick slices) and line the bottom of the baking dish
Add in berries (if using) and set aside while you work on the egg/bread stuff.
6. Combine the eggs, milk and vanilla into a large bowl
7. mix in the bread cubes into the egg mixture till well coated/absorbed. Best to mix with your clean hands, but you can use a spoon.
8. If you are using cream cheese place the cubes of it on top Place the eggy bread mixture on top of the fruit. Gentry press the bread mixture down until it covers all the gruit and is evenly spread out. Think bread pudding if you know what I mean.
9. Let it rest for about 3 hours or overnight in the fridge.
When ready to bake:
10. I pull the baking dish out of the fridge when I get up so that it can start to come up to room temp and bakes more evenly.
11. When ready, bake at 350 for about 1 hour. The fruit stuff should be bubbling up a bit on the sidesand the bread will feel crunchy/dryish to the touch, but should still have some softness when pressed down. A little golden brown is OK. Don’t let it get dark brown else you overcooked it.
12. Let cool for about 30 minutes as it is molton lava before serving.
Serve it with some butter, maple syrup and/or whipped cream if you like.