This blueberry French toast is pretty much a throw-it-together-and-let-it-go type of dish. Make this the day before and place it in the refrigerator overnight before baking in the morning! PRINT the recipe: [ Ссылка ]

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INGREDIENTS

- 10 cups 1-inch cubed challah bread (approximately one loaf)
- 7 large eggs
- 1 1/2 cups whole milk
- 1 cup half & half
- 2 teaspoons vanilla extract
- zest from one lemon
- 2 tablespoons lemon juice
- 1 1/2 teaspoons cinnamon
- 2 cups fresh or frozen blueberries
- 1 cup toasted and chopped pecans

FOR THE SAUCE

- 1/2 cup or 1 stick butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1/2 teaspoon cinnamon

INSTRUCTIONS

Spray a 9×13 baking dish with nonstick spray.

Place the cubed bread in the baking dish.

To make the custard, crack eggs into a large bowl. Whisk until smooth.

Add the milk, half & half, vanilla, zest, lemon juice, and cinnamon. Whisk to combine and pour over the prepared bread, ensuring to moisten each cube.

Sprinkle the blueberries over the soaked bread.

To make the sauce, combine the butter, brown sugar and corn syrup in a small saucepan. Place over medium-low heat. Stir until the mixture comes to a simmer and the sugar dissolves.

Drizzle the sauce evenly over the prepared French toast.

Sprinkle with chopped pecans.

Cover with plastic wrap and refrigerate overnight or up to 10 hours.

One hour before baking, remove French bread from the refrigerator.

Preheat oven to 350 degrees.

Remove plastic wrap and place French toast in oven. Bake until puffed and golden brown, 45-55 minutes.

Remove from oven and cool for 10 minutes. Serve with powdered sugar and maple syrup.

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