Blueberry French Toast Bake

Blueberry French Toast Bake feels really celebratory and a weekend’s worth and is sure to be a hit with adults and children alike but is actually low in both sugar and fat. Any leftover blueberries can be frozen and used when serving the Banana Pancakes (opposite), or just enjoyed with a bowl of low-fat yogurt and a handful of granola for another delicious, easy-win breakfast.

PREP: 10 MINS

COOK: 30–40 MINS

SERVES: 4 SUGAR: 16G KCAL: 467

Ingredients

1. 8 slices bread (approx. 420g), cut into 2.5cm (1in) squares 1½ cups (195g) frozen or fresh blueberries
2. 5 eggs
3. 2½ cups (600ml) semi-skimmed milk 1 tsp vanilla extract
4. tsp ground cinnamon 2 tbsp maple syrup

To serve Blueberry French Toast Bake

Lighter Serve: Low-fat natural yogurt and blueberries spooned over

Family Serve: Yoghurt, maple syrup, and extra blueberries spooned over

1. Scatter the squares of bread over the base of a large baking dish and spoon the blueberries over the
2. Crack the eggs into a large bowl and beat them together with the milk, vanilla extract, cinnamon, and maple.

TO COOK

Scatter the squares of bread over the base of a large baking dish and spoon the blueberries over the top. Pour over the egg and milk mixture and set aside to soak for 30 minutes. Once soaked, transfer the dish to an oven preheated to 180°C/350°F/gas mark 4 for 30–40 minutes, until golden and well risen.

TO FREEZE

Layer the bread and blueberries in a large, labeled freezer bag and pour over the egg and milk mixture. Carefully seal the bag, expelling any excess air, and freeze flat for up to 3 months.

TO COOK FROM FROZEN

Remove from the freezer and defrost in the fridge, ideally overnight. Pour the mixture into a large baking dish and cook as described left, until golden and well risen.