This blueberry French toast is pretty much a throw-it-together-and-let-it-go type of dish. Make this the day before and place it in the refrigerator overnight before baking in the morning! Happy brunch!
- 10 cups 1-inch cubed challah bread (approximately one loaf)
- 7 large eggs
- 1 1/2 cups whole milk
- 1 cup half & half
- 2 teaspoons vanilla extract
- zest from one lemon
- 2 tablespoons lemon juice
- 1 1/2 teaspoons cinnamon
- 2 cups fresh or frozen blueberries
- 1 cup toasted and chopped pecans
For the sauce
- 1/2 cup or 1 stick butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1/2 teaspoon cinnamon
- Spray a 9×13 baking dish with nonstick spray.
- Place the cubed bread in the baking dish.
- To make the custard, crack eggs into a large bowl. Whisk until smooth.
- Add the milk, half & half, vanilla, zest, lemon juice, and cinnamon. Whisk to combine and pour over the prepared bread, ensuring to moisten each cube.
- Sprinkle the blueberries over the soaked bread.
- To make the sauce, combine the butter, brown sugar and corn syrup in a small saucepan. Place over medium-low heat. Stir until the mixture comes to a simmer and the sugar dissolves.
- Drizzle the sauce evenly over the prepared French toast.
- Sprinkle with chopped pecans.
- Cover with plastic wrap and refrigerate overnight or up to 10 hours.
- One hour before baking, remove French bread from the refrigerator.
- Preheat oven to 350 degrees.
- Remove plastic wrap and place French toast in oven. Bake until puffed and golden brown, 45-55 minutes.
- Remove from oven and cool for 10 minutes. Serve with powdered sugar and maple syrup.
- Serving Size: 1 serving
- Calories: 324
- Sugar: 23.4g
- Sodium: 222mg
- Fat: 17.1g
- Saturated Fat: 6.6g
- Trans Fat: 0.1g
- Carbohydrates: 37.7g
- Fiber: 2g
- Protein: 7.8g
- Cholesterol: 112.2mg
Keywords: brunch, French toast