Wild Blueberry French Toast Bake
This fruity French toast bake is a quick and easy breakfast. Whole grain bread and wild blueberries come together in a light, flavorful custard. Components of this dish can be combined the day before for easy morning prep.
Chef Samantha Gasbarro, HealthySchoolRecipes.com
1 square (3 inch by 3 ⅓ inch)
1 ½ oz. eq. whole grain, ¼ cup fruit, ¾ oz. eq. meat/meat alternate
| 4 ½ pounds | Bread, whole-grain rich, sliced |
| 1 ½ quarts | Milk, low-fat |
| 2 pounds | Eggs, liquid, frozen |
| 2 tablespoons | Vanilla extract |
| 8 ounces | Maple syrup |
| 1 tablespoon | Cinnamon, ground |
| 3 ¼ pounds | Wild blueberries, frozen |
| ½ cup | Flour, white, whole wheat |
| 2 teaspoons | Cinnamon, ground |
| ¼ cup | Butter, unsalted, melted |
| ¼ cup | Brown sugar, packed |
| 2 teaspoons | Lemon zest |
Nutrients per servings: See nutrition panel
1.Preheat oven to 375 °F.
2.Spray two 2-inch full steam table pans with pan spray.
3.Cube the bread.
4.Place bread cubes in the sprayed steam table pans.
5.In a large bowl, mix together milk, eggs, vanilla extract, maple syrup, and cinnamon.
6.Pour 5 cups of the egg mixture over the cubed bread in each of the steam table pans.
7.Cover and let sit for at least 2 hours or overnight.
8.Remove the French toast mixture from the refrigerator.
9.Top each pan of the French toast mixture with 1 pound, 10 ounces of frozen wild blueberries.
