Make Ahead

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

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
4 Challah Buns
¾ cup Cream
1 Lemon
6 oz Blueberries
¼ cup Buttermilk
1 oz Blueberry Bourbon Spread
¼ cup Sliced Roasted Almonds
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
5 Tbsps Light Brown Sugar
2 Tbsps Maple Syrup
1 oz Salted Butter

step-by-step

instructions

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.

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!