This blueberry-filled breakfast and brunch dish is a lazy cook's dream. You can prepare it entirely ahead the night before and then just bake it in the morning. Serve warm with maple syrup and grilled bacon or sausage alongside. (Recipe adapted from Best Summer Weekend Cookbook by Jane Rodmell)
- 1 cup brown sugar
- 1 1/4 tsp cinnamon
- 1//4 cup butter, melted
- 12 slices bread
- 1 1/2 cups fresh or frozen blueberries
- 5 eggs
- 1 1/2 cups milk or non-dairy beverage
- 1 tsp Neilsen-Massey vanilla extract
- 1/2 tsp salt
- Snyders Heritage Farms Organic Maple Syrup
- Combine brown sugar, cinnamon and melted butter. Mix well. Sprinkle 1/3 of the mixture evenly in bottom of a 9" x 13" baking pan.
- Cover with 6 slices of bread. Sprinkle another 1/3 of the sugar mixture over bread and scatter blueberries 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 350 F for 40 to 45 minute or until puffed and golden. Serve warm with maple syrup.
- You can substitute strawberries, raspberries, peaches or nectarines for the blueberries.
- Try raisin or egg bread, brioche or even stale croissants instead of plain white bread.
- Serve this with warm maple syrup - it goes a much longer way and tastes even better. Place maple syrup in a small saucepan and heat just until warm. Pour into a jug to serve.
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