Baked French Toast
slice up a loaf of challah bread 
cut again into smaller pieces 
make the custard mixture starting with the eggs 
add milk 
add maple syrup 
cinnamon, lemon zest 
put the chopped challah bread in a 9×13 
add frozen blueberries
pour the custard over the bread 
push down with the back of a spoon to get it soaked through 
mix sugar and remaining cinnamon in a separate bowl for the topping 
sprinkle over the bread and blueberries
bake until cooked through
Ingredients
- 6 eggs, beaten
- 3 cups whole milk
- 3/4 cup maple syrup
- 2 teaspoons ground cinnamon,
- plus 1 Tablespoon to combine with sugar
- 1/4 cup sea salt
- 1 lemon zested
- 1 loaf challah bread cut into cubes
- 1-2 cups frozen or fresh blueberries
- 3 Tablespoons granulated sugar, to mix with cinnamon
Directions
- Preheat oven to 350
- In a large bowl, beat the eggs until frothy.
- Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and blueberries to the pan and pour the custard over the bread/blueberry mixture. Using the back of a spoon or spatula, press the bread down into the custard.
- In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
- Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup.