Baked Blueberry French Toast Swirl
Erin Mascroft @MumOfThree
- loaf cinnamon swirl bread (16 ounces)
- 3/4 c
- blueberries, fresh or frozen
- 3 c
- half and half or milk
- 2 tsp
- pure vanilla extract
- cinnamon-sugar or confectioners' sugar
- whipped butter
- pure maple syrup
Place bread cubes and blueberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, milk (or half-and-half) and vanilla extract in a medium bowl with a fork or whisk.
Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.
Serve with syrup.