Overnight Blueberry French Toast with Almonds & Maple Syrup
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Overnight Blueberry French Toast

with Almonds & Maple Syrup

70 MIN
$26.99 4-6 Servings
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From the Test Kitchen

For this irresistible french toast, you'll soak fluffy challah bun pieces and blueberries in a cream and lemon zest mixture, then refrigerate it overnight so it's ready to pop in the oven and enjoy for a delicious breakfast.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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Nutrition Label
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fresh
ingredients
Overnight Blueberry French Toast with Almonds & Maple Syrup
Title
  • 2 Pasture-Raised Eggs
  • 6 oz Blueberries
  • 4 Challah Buns
  • ¾ cup Cream
  • 1 Lemon
  • 1 oz Blueberry Bourbon Spread
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • ¼ cup Buttermilk
  • 5 Tbsps Light Brown Sugar
  • 2 Tbsps Maple Syrup
  • 1 oz Salted Butter
  • ¼ cup Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grease a large baking dish. Tear the buns into pieces; place in the baking dish. Using a zester or small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (save the lemon for future use if desired). In a bowl, whisk the lemon zest, eggs, cream (shaking the packet before opening), buttermilk, sugar, warming spices, 1/4 cup of water, and a pinch of salt until combined.

Assemble the French toast
2 Assemble the French toast

Nestle the blueberries evenly among the bun pieces, then pour the cream mixture over the top; press the buns gently to absorb. Tightly cover and refrigerate overnight.

Bake the French toast
3 Bake the French toast

Preheat the oven to 350°F. Remove the cover from the baking dish. Stir the French toast to recombine and arrange in an even layer. Sprinkle the almonds evenly over the top. Cover with foil. Bake 30 minutes. Carefully remove the foil. Continue to bake, uncovered, 15 to 25 minutes, or until puffed, golden, and set in the center. Remove from the oven. Let stand at least 10 minutes before serving.

Finish & serve your dish
4 Finish & serve your dish

Melt the butter in a bowl in the microwave (or melt in a pot on the stove); stir in the maple syrup until combined. In a separate bowl, combine the blueberry spread and 1 tablespoon of water. Serve the French toast drizzled with the blueberry sauce and butter-syrup mixture. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grease a large baking dish. Tear the buns into pieces; place in the baking dish. Using a zester or small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (save the lemon for future use if desired). In a bowl, whisk the lemon zest, eggs, cream (shaking the packet before opening), buttermilk, sugar, warming spices, 1/4 cup of water, and a pinch of salt until combined.

2 Assemble the French toast

Nestle the blueberries evenly among the bun pieces, then pour the cream mixture over the top; press the buns gently to absorb. Tightly cover and refrigerate overnight.

Assemble the French toast
Bake the French toast
3 Bake the French toast

Preheat the oven to 350°F. Remove the cover from the baking dish. Stir the French toast to recombine and arrange in an even layer. Sprinkle the almonds evenly over the top. Cover with foil. Bake 30 minutes. Carefully remove the foil. Continue to bake, uncovered, 15 to 25 minutes, or until puffed, golden, and set in the center. Remove from the oven. Let stand at least 10 minutes before serving.

4 Finish & serve your dish

Melt the butter in a bowl in the microwave (or melt in a pot on the stove); stir in the maple syrup until combined. In a separate bowl, combine the blueberry spread and 1 tablespoon of water. Serve the French toast drizzled with the blueberry sauce and butter-syrup mixture. Enjoy!

Finish & serve your dish
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