This is a fantastic dish to serve at a brunch because it requires so little work! It can also be prepared the night before allowing the bread to soak up the egg mixture overnight.
Sorry for the lack of photos. I made this for the "crew" the morning we poured our new concrete steps and it disappeared before I could get a picture.
Serves four
1 large sour dough loaf
4 large eggs
1 cup milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tsp vanilla
1 cup blueberries
3 tablespoons raw or brown sugar
Preheat over to 350 F. Grease a 9x12 casserole.
Cut the bread into one inch cubes and place into a large bowl. In a small bowl whisk together the eggs, milk, cinnamon, nutmeg and vanilla. Pour the mixture over top of the bread and stir to ensure all of the bread is well covered.
Transfer to the casserole and top with blueberries and sugar.
Bake for 25 to 30 minutes. Serve hot with your favourite french toast toppings.
Amy
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