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Wild Blueberry French Toast Bake

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Servings: 12 servings
Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

  • 1-10 " bakery loaf whole wheat bread cut into 1-inch cubes (should be about 7 1/2-8 cups of bread cubes)
  • 6 large eggs
  • 2 cups coconut milk or milk of choice
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups frozen wild blueberries
  • Maple syrup

Instructions

  • 1. Lightly spray a 9x13 baking dish with cooking spray. Spread bread cubes into baking dish.
  • 2. In a large mixing bowl, whisk together eggs, coconut milk, pumpkin puree, maple syrup, cinnamon, vanilla, and ground ginger until combined.
  • 3. Mix the frozen wild blueberries into the egg mixture, then evenly pour the mixture over the bread cubes.
  • 4. Gently press the bread cubes into the liquid using the back of a spoon. Cover the dish with aluminum foil and refrigerate for 7-8 hours to absorb liquid.
  • To serve: Preheat oven to 350 degrees F and remove baking dish from refrigerator. Bake on middle oven rack for 35-40 minutes. Allow to cool for 10 minutes before slicing and serving.
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