Baked Blueberry French Toast

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https://www.ngoc.org.uk/uncategorized/future-events/0vl0r62n This recipe is from Giada De Laurentiis. I know her recipes are supposed to be amazing, but this one must have a mistake. There is wayyy too much liquid. I adapted it and then baked it a second time to help with the consistency. Baked french toast is definitely the way to go. It means everything is ready at the same time! I’ll probably give it another go, but guessing the liquid amounts is probably a better method.

Ingredients

https://www.prehistoricsoul.com/nlf8wzis3i -Butter, for greasing (I used non-stick spray) http://www.wowogallery.com/md9k5nckr -6 eggs (I used 3 eggs) Buy Cheap Alprazolam Online -3 cups whole milk (I used 1 cup soy milk & 1/2 cup heavy cream) Order Prescription Xanax -3/4 cup maple syrup, plus extra for serving (I used 1/2 cup) https://modaypadel.com/hn8pre05 -2 teaspoons ground cinnamon, plus 1 tablespoon -1/4 teaspoon fine sea salt https://masterfacilitator.com/9kgimbfr4h -1 lemon, zested (I used 1/2 tsp lemon juice) https://www.chat-quiberon.com/2024/01/18/5nmkvx1 -3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes (I used about 6 slices of day old, oversized, French bread) https://www.justoffbase.co.uk/uncategorized/5pj30v9k2yw -2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries Buy Xanax Pfizer Online -3 tablespoons granulated sugar

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Directions

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. https://gungrove.com/qd973wg1s In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

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I baked for about 60-minutes and then let it cool/set. It definitely had too much liquid so we ate the crispy top parts. For round two, I baked it again in ramekins with another dusting of cinnamon sugar.

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