This gently sweetened breakfast bake is brimming with fresh blueberries, brightened with a sunny burst of lemon zest and topped with crunchy sliced almonds. Made the night before and refrigerated overnight so the bread can absorb the flavorful eggy mixture, it is an ideal fuss-free dish for a brunch party. It’s also a treat for a smaller family, since leftovers can be refrigerated for a few days and reheated as needed.
Try to find a whole-grain loaf from the bakery that is on the lighter side in color, taste and weight for its size. A darker, denser bread would be fine, as would packaged, whole grain, sliced bread, as long as it's not very moist (it will come out too mushy) but the fresh, summery blueberry-lemon flavors here shine through best with a lighter loaf.
Store leftovers for up to 4 days. Gently reheat, covered, in a 350-degree oven until warmed through, or in a microwave.
Assemble and refrigerate at least 8 hours ahead of making.
From cookbook author and registered nutritionist Ellie Krieger.
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Ingredients
measuring cupServings: 8 One (9-by-13-inch) bake
Directions
Time Icon Active: 10 mins| Total: 1 hour 10 mins, plus at least 8 hours of refrigerated restStep 1
Coat a 9-by-13-inch baking pan with butter or cooking spray. In a large bowl, whisk together the milk, eggs, maple syrup, lemon zest and vanilla. Working with one piece of bread at a time, dip each piece into the egg mixture until it is just saturated, then place it into the baking pan, overlapping the slices slightly in a shingle-like formation. Pour the remaining egg mixture evenly over the bread in the pan and scatter the blueberries on top. Cover and refrigerate for at least 8 hours or overnight.
Step 2
Position a rack in the middle of the oven and preheat to 350 degrees.
Step 3
Uncover the pan, scatter with the almonds, if using, and bake for 50 to 60 minutes, or until the French toast is golden and puffed, and the berries are dark and nearly bursting. Serve hot, with additional maple syrup on the side.
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Nutritional Facts
Per serving (4 1/2-by-3-inch square, using 2% milk)
Calories
216
Fat
7 g
Saturated Fat
3 g
Carbohydrates
28 g
Sodium
213 mg
Cholesterol
145 mg
Protein
11 g
Fiber
3 g
Sugar
12 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered nutritionist Ellie Krieger.
Tested by Olga Massov.
Published May 4, 2022
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