Weekends are made for leisurely breakfasts, and here’s one that will make you want to rise and shine. This is a delicious version of French toast. It takes an ordinary breakfast dish and makes it special. Start this dish the night before, and you will be well on your way to having a hot breakfast by the time the coffee (or tea) is ready.
Simply slice the bread, whisk the eggs and milk, and allow the bread to soak overnight. In the morning prepare the blueberries, assemble the baking dishes, and pop them in the oven. About twenty minutes later you’ll have fluffy, golden French toast, sitting atop a sweet fruit sauce. I have scaled down the original recipe to make a special “breakfast for two”, but if you need to feed a family, simply double the ingredients. Choose a baking dish that will comfortably hold the blueberry layer and the bread atop it, without too much overlap. Proceed as directed and the results will be perfect. I used challah for my French toast, but any good, sturdy-textured bread will work, as long as it’s not too fresh. Experiment with the fruit, if you like. Seasonal substitutions might include apples, stone fruit, and other berries (cranberry-orange would be good right about now). So have fun and enjoy breakfast; your loved ones will thank you.
Blueberry French Toast Cobbler, for Two
- About 5 ounces challah, slightly dried
- 2 eggs
- ¼ cup whole milk, or half and half cream
- A pinch of baking powder
- A pinch of Kosher salt
- ½ teaspoon vanilla extract
- Finely grated zest of one small lemon, divided
- One pint of fresh blueberries, or 2 cups frozen (don't thaw them)
- ¼ cup granulated sugar
- Juice of one small lemon
- ½ teaspoon cornstarch
- 1 tablespoon melted butter, plus a little to grease the baking dishes
- Confectioner's sugar, for garnish
- Slice the bread approximately ¾-inch thick. Cut it into the size that will fit your baking dishes, keeping the slices as intact as possible. In a shallow dish or glass pie plate, whisk together the eggs, milk (or cream), baking powder, salt, vanilla, and half the grated lemon zest. Dip the bread slices in the mixture to coat and turn them to soak both sides. If time allows, cover the dish tightly and refrigerate the bread overnight. Otherwise, cover the dish and let sit for an hour.
- When ready to bake, preheat the oven to 425°F. Choose two oven-proof baking dishes with a 1½ to 2 cup capacity. Grease them lightly with a little melted butter. In a medium bowl, mix together the blueberries, sugar, lemon juice, cornstarch, and remaining lemon zest. Divide the blueberry mixture between the baking dishes, then place the soaked bread atop the berries, cutting it to fit, if necessary. Brush the top of the French toast with the melted butter. Place the baking dishes on a sheet pan and bake for about 20 minutes, or until the toast is golden brown and the blueberry sauce is bubbling around the edges of the bread.
- Remove the baking dishes from the oven and sprinkle with confectioner's sugar. Let the French toast rest for 5 minutes, then lift the slices on to warm plates and spoon the blueberry sauce alongside. Enjoy!