• B R E A K F A S T • 🍞 🫐
– Overnight blueberry french toast bake
(Swipe for the before photo!)
Making everything in one tray really appeals to me. Not only does it help with cleaning up afterwards but it is a lovely way to cook. Plonk everything in, cover in the sauce, scatter over the berries and that is really it. It also saves loads of time especially if you are looking for a good baby led weaning breakfast. Time is always so precious when it comes to mealtimes and cooking for a family. This recipe has a bread pudding sort of taste to it rather than French toast, however all of the components of a French toast recipe are here.
1 loaf brioche bread (or any sort you fancy!)
350ml milk of your choice (1 1/2 cups)
Zest 1 lemon
2 tablespoons fruit purée
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups fresh blueberries
Cut the bread into slices and cut each slice into bitesized chunks. Place the bread into a baking tray layering them over each other until the bread is completely used.
In a bowl whisk together the eggs, milk, lemon zest, fruit purée and spices until combined.
Pour the mixture evenly over the bread. Use your fingers to gently press the bread down to make sure it fully soaks up the eggs.
Scatter over the blueberries, cover with cling film, then place in the fridge overnight.
The next morning, pre-heat the oven to 180ºC (350ºF) and bake in the oven for 30 minutes or until a knife comes out clean from the centre.
Serve as is, or with a dollop of Greek yogurt.