Lemon Blueberry French Toast (Print Version)
# Ingredients:
→ French toast
01 -
1 loaf (13 ounces) Challah, French, or Italian bread, cut into cubes
02 -
6 large eggs
03 -
1 cup blueberries
04 -
2 cups milk
05 -
1/4 cup granulated sugar
06 -
Zest and juice of 1 lemon
07 -
1 teaspoon vanilla extract
→ Sauce
08 -
1 cup granulated sugar
09 -
2 tablespoons cornstarch
10 -
1/4 cup fresh lemon juice
11 -
1 1/2 cups blueberries
# Instructions:
01 -
Grease a 13-by-9-inch or similarly sized baking pan.
02 -
Place the bread cubes in the prepared pan. In a large bowl, whisk together eggs, milk, sugar, lemon zest, lemon juice, and vanilla extract until well combined. Pour half of the egg-milk mixture over the bread and stir to moisten. Top with the remaining egg-milk mixture to cover completely.
03 -
Cover the pan and refrigerate for at least 2 hours or overnight.
04 -
Preheat the oven to 350°F. Bake uncovered for 40 minutes, or until golden brown.
05 -
While the French toast is baking, combine the sugar, cornstarch, 3/4 cup water, and lemon juice in a small saucepan. Bring to a boil over medium heat. Add the blueberries and continue to boil, stirring often, until the syrup thickens and the blueberries begin to burst. Keep warm until ready to use.
# Notes:
01 -
The lemon blueberry topping can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve.