Blueberry French toast bake

Cinder DePalma

Breakfast

Sour dough loaf, ounces fourteen to sixteen ounces heading 21 inch cube

6 eggs

2 C. Milk of choice

¼ to ⅓ C. Maple syrup

1 ½ tsp. Cinnamon

1 tsp. Vanilla

⅛ tsp. Salt

1 ½ C. Blueberries

Optional toppings: powdered sugar, maple syrup, extra Blueberries

Whisk eggs in a large bowl. Add Milk, Maple syrup, cinnamon vanilla and salt and whisk again.

Spray 9x13 pan with cooking spray and spread half of your bread cubes on the bottom. Sprinkle half of your blueberries over the top and repeat the layers again. Then pour your egg mixture over the bread and blueberries and cover the Pan with aluminum foil.

Place the Pan in the refrigerator and allow to sit for at least 30 minutes or overnight.

Preheat oven to 350°. Take the foil off and sprinkle cinnamon and sugar. If desired over the top of the casserole, bake 45 to 50 minutes or until the top is slightly toasted.

Top with powdered sugar and serve immediately with Maple syrup.

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