Sunday, February 3, 2008

Blueberry French Toast

This French Toast ~ bread pudding is super easy to assemble and since I don't always plan wasn't an issue that I hadn't done it the night before. You can use any kind of white bread you like — sandwich bread or a baguette. I had a loaf of whole wheat. (This is an adaptation from Gourmet Magazine.)

1/2 cup pure maple syrup, plus additional for serving
4 cups 1-inch cubes of bread with crusts ( about a 3/4 loaf)
1 pint fresh blueberries -- you could also use raspberries, strawberries, probably apples
4 large eggs
3 cups milk - whole is best, but 2% will also work...not so sure about skim
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
3 tbsp. melted butter
Preheat oven to 375°F.
Lightly butter or spray 9- by 13-inch baking dish or something similar.
Pour in maple syrup; scatter bread cubes and berries in dish.
In large bowl, whisk together eggs, milk, lemon zest, and salt; pour mixture and melted butter over bread cubes.
Bake toast until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with maple syrup.

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