Per serving (4½-by-3-inch square, using 2 percent milk): 216 calories, 7 g total fat, 3 g saturated fat, 145 mg cholesterol, 213 mg sodium, 28 g carbohydrates, 3 g dietary fiber, 12 g sugar, 11 g proteinįrom cookbook author and registered nutritionist Ellie Krieger. Gently reheat, covered, in a 350-degree oven until warmed through, or in a microwave. Storage note: Store leftovers for up to 4 days. Serve hot, with additional maple syrup on the side. 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. Position a rack in the middle of the oven and preheat to 350 degrees. Cover and refrigerate for at least 8 hours or overnight. Pour the remaining egg mixture evenly over the bread in the pan and scatter the blueberries on top. 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. In a large bowl, whisk together the milk, eggs, maple syrup, lemon zest and vanilla. ⅓ cup (30 grams) sliced almonds (optional)Ĭoat a 9-by-13-inch baking pan with butter or cooking spray. ¼ cup (60 milliliters) maple syrup, plus more for servingġ tablespoon finely grated lemon zest (from 1 large lemon)Įight (½-inch-thick) slices whole-grain bread, day-old, halved lengthwise (8 ounces total) see headnote Unsalted butter or nonstick cooking spray, for coating the panĢ½ cups (600 milliliters) milk (whole, low-fat or unsweetened oat) Assemble and refrigerate at least 8 hours ahead of making. Try to find a whole-grain loaf from the bakery that is on the lighter side in color, taste and weight for its size. It’s also a treat for a smaller family, since leftovers can be refrigerated for a few days and reheated as needed. Made the night before and refrigerated overnight so the bread can absorb the flavorful eggy mixture, this lightly sweetened breakfast bake is an ideal fuss-free dish for a brunch party. A darker, denser bread will work fine, as would packaged whole-grain, sliced bread - as long as it’s not very moist, which would render the bake too mushy - but I find the fresh, summery, blueberry-lemon flavors here shine through best with a lighter loaf.īlueberry-Lemon Whole Grain French Toast Bake I suggest a whole-grain loaf from the bakery that is on the lighter side in color, taste and weight. One key to success here is using the right bread. This gently sweetened French toast version is brimming with fresh blueberries, brightened with a sunny burst of lemon zest, and topped with crunchy, sliced almonds. All I’m left to do is kick back and let the enticing aroma fill the room and rouse my appetite while the dish bakes. The multitude of possibilities for working seasonal produce into an alluring, protein-packed morning meal is one aspect of the dish that draws me in, and the fuss-free make-ahead nature of it is another.įor me, there’s no better way to spend my weekend morning than quietly sipping a strong cup of coffee and reading the newspaper, so having a fabulous meal in the refrigerator that only needs to be popped in the oven is my idea of a good time. I’ve had something of a love affair with breakfast bakes over the years, making them sweet, with fruit and nuts, or savory, with cheese and lots of vegetables, varying the type and cut of the bread and even calling it a different name - French toast bake or strata - depending on how it presents at the table.
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