As it gets colder out, we find ourselves waking up wanting warm sweet breakfasts more and more.
What better way to use up any leftover BreadBox Sourdough slices than to make some caramel-y overnight blueberry french toast?
To be honest, we rarely ever have leftovers for this - so sometimes, we'll just put a few slices aside to make this for a morning treat.
We know it takes patience to not bake it right then and there, but trust us, leaving it overnight to thicken is so worth it!
See below for the recipe.
Caramel: 1 cup packed brown sugar ½ cup unsalted butter 1 tsp. cinnamon, optional
Toast: 6 slices of BreadBox sourdough 1½ cups fresh or frozen blueberries
Custard: 5 large eggs 1½ cups milk (or plant milk) 1½ tsp. vanilla extract ½ tsp. salt
For the caramel:
• Bring the brown sugar, butter and cinnamon to a boil in a small saucepan and stir with a wooden spoon.
• Let boil for 2 minutes and turn off the heat.
• The caramel should be brown, thick and bubbly.
Making the French Toast:
• Drizzle half the amount of caramel evenly over the bottom of a 9 x 13-inch (3.5 L) baking dish.
• Cover with 6 slices of bread.
• Scatter the blueberries overtop.
• Pour the remaining caramel overtop of the slices and berries.
For the custard:
• Whisk together the eggs, milk, vanilla and salt in a medium-size bowl.
• Pour this evenly over the bread.
• Press down lightly with plastic wrap so that the bread absorbs the custard.
• Refrigerate overnight.
The Next Day:
• Preheat oven to 350°F (180°C).
• Remove the plastic wrap and bake the French toast uncovered for 40 to 50 minutes until golden.
• Top with extra fresh blueberries, maple syrup, extra caramel drizzle and cinnamon!