Happy New Year! I hope you had a fabulous holiday season and a fantastic start to 2012!
I had some wonderful recipes which I planned to share with you over Hanukkah (2 Point Potato Latkes, Meyer Lemon Marinated London Broil and Prosecco Punch), but I accidentally, painfully DELETED all the photos documenting these recipes.
You can only imagine my absolute horror when I discovered what I had done. Deleted. Gone. Not Retrievable. Ouch. Let’s not even get into how something insane like that happened. And, it wasn’t from too much Prosecco Punch as much as I would like to wish.
These recipes will eventually make their way back into the cooking rotation, be photographed again and onto the blog. For now, my apologies to those of you who were looking forward to them and wondering where they were.
Now, let’s talk about a fantastic recipe that I do have the pictures for!
If you have been following since the Fall, you may have seen me post Coconut + Banana Overnight Baked French Toast or Pumpkin Spice Overnight Baked French Toast. I tweaked the recipe (yet again) to conjure up what I think is the best one yet; Blueberry and Vanilla Overnight Baked French Toast.
You may think I am obsessed with Overnight Baked French Toast and you would be partially right, but the truth is I am mostly lazy and just love the idea of a healthy, simple to prepare breakfast for my family that can be made in advance. We ate this for breakfast on Christmas morning (and the day after) and everyone loved it, especially my toddler!
Did you make this recipe? Please give it a star rating below!
Blueberry Overnight Baked French Toast.
- 12 to 14 ounce loaf challah Bread cut into cubes
- 6 large eggs
- 1 cup unsweetened vanilla hemp milk
- 2 cups low-fat organic plain yogurt
- 1/2 teaspoon sea salt
- 3/4 teaspoon Stevia or 2 individual use packets
- 1 tablespoon coconut palm sugar or brown sugar
- 2 teaspoons vanilla extract divided
- 2 teaspoons ground cinnamon divided
- 4 tablespoons grade B maple syrup divided
- 1 cup frozen wild or organic blueberries
- maple syrup and fresh blueberries for serving
- Non-stick Cooking Spray
- Cube Challah.
- Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
- Using whisk, beat eggs in a large glass bowl.
- Add in Hemp Milk, Yogurt, sea salt, Stevia, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined.
- In a separate dish, combine remaining vanilla (1 tsp), cinnamon (1 tsp), Maple Syrup (1 TBS) and coconut sugar. Mix well and set aside.
- Toss cubed Challah into batter and gently fold until completely moistened.
- Finally, stir in frozen blueberries taking care not to over-mix and cause them to bleed too much.
- Cover the casserole and sauce with saran wrap and refrigerate overnight.
- Preheat oven to 350F. Immediately take both casserole and sauce out of refrigerator, uncover and let sit while oven heats up.
Mix sauce well until loose enough to drizzle over casserole before baking.
Bake for 45 minutes. Let cool for 10. Serve with fresh organic blueberries and maple syrup. Enjoy!