Overnight French Toast With Blueberries

Perfect for Easter Brunch this blueberry-filled breakfast and brunch dish is a lazy cook's dream: You can assemble it the night before you want to serve it, then just slip it in the oven in the morning. Serve warm with maple syrup and grilled bacon or sausage alongside.

Ingredients

1 cup (250 ml) brown sugar
1 1/4 tsp (6 ml) cinnamon
1/4 cup (60ml) butter, melted
12 slices bread
1 1/2 (375 ml) cups fresh blueberries
5 eggs
1 1/2 cups (375 ml) milk
1 tsp (2 ml) vanilla
1/2 tsp (2 ml) salt

Directions

Combine brown sugar, cinnamon and melted butter. Mix well. Sprinkle 1/3 of mixture evenly in bottom of a 9in x 13in (23cm x 33cm) pan.

Cover with 6 slices of bread. Sprinkle another 1/3 of sugar mixture over bread and scatter berries on top.

Place remaining bread on fruit. Sprinkle with remaining sugar mixture.

Beat eggs, milk, vanilla and salt together. Pour evenly over bread. Press down lightly. Cover with plastic wrap and refrigerate overnight, or let stand at room temperature for 2 hours.

Bake, uncovered, at 350F (180C) for 40 - 45 minutes, or until puffed and golden.

Servings: Min: 5     Max: 6

Comments / Notes:

You can substitute raspberries, peaches or nectarines for the blueberries. Try raisin and egg bread, brioche or even stale croissants instead of plain white bread. Recipe from Best Summer Weekends Cookbook by Jane Rodmell, founder of All the Best Fine Foods.

Robert Lamont is the Director of Catering and Retail Operations at All The Best Fine Foods. Robert works closely with Jane Rodmell, the company's President, Executive Chef David Cousins and Mario Totaro, the Pastry Chef to bring All The Best clients the most exciting take out gourmet cuisine in Toronto. All The Best Fine Foods has been a leading gourmet food retailer in Toronto since it's inception over two decades ago. Using the freshest ingredients available and no fake flavourings All The Best is the destination for all your food and entertaining needs.