Blueberry French toast squares is another great breakfast or brunch dish to make ahead of time. Then just bake, cut and serve, while you spend time with your guests. This makes 8 generous serving. Top with powdered sugar and drizzle with real maple syrup. We use frozen blueberries but you can use fresh berries if you have them.
Use a bread with firm body for French toast
French toast originated in France as “pain perdu” or “lost bread.” It was a way to use bread that had gone stale and couldn’t be served with a meal. Any bread can be used for French toast. Some national chain breakfast restaurants have even advertised “French-toasted” cinnamon rolls and donuts. The other half of French toast is an egg and cream custard. Again, other flavors and ingredients can be added to the custard. For the best French toast, use a bread with a firm body such as French bread or challah. Try slicing the bread and leaving it out to dry out–it will better absorb the custard.
Feel free to experiment with other fruits and flavors!
We like this with blueberries, but you can also try strawberries, peaches, or a berry mix. Costco sells a nice mix of raspberries, blackberries and blueberries in the frozen foods aisle. You can use fresh fruit in season or frozen fruit. Try adding a little almond extract to the custard when you use peaches. You can also add a little liqueur to the custard in a flavor to complement the fruit. Framboise is a raspberry liqueur.
Blueberry French Toast Squares
This is a favorite at the Bottger Mansion Bed & Breakfast in Albuquerque, New Mexico
It's great for Christmas breakfast or brunch with friends, leaving you plenty of time to share coffee and enjoy conversation while it finishes baking. Just a few minutes to slice and plate it and you’re done!
Grease a 9×13 inch baking dish.
Place milk, sugar, vanilla, salt, cinnamon, nutmeg, and eggs in a large bowl and beat with a hand mixer until smooth. Add bread cubes and stir with a spoon until coated. Pour bread mixture into pan. Cover and refrigerate up to 24 hours.
Heat oven to 400F. Top bread mixture evenly with cream cheese, blueberries and pecans. Bake uncovered 20-25 minutes or until golden brown. Cut into servings. Dust with powdered sugar and serve with maple syrup.
Don’t be too generous with the blueberries—they release moisture while baking and too many will make the center soggy.
Adapted from a recipe from Donna Sparks at the Granite Steps B&B