Recipe by LAURIE
I'm an early riser (most days) so I love to wake everyone with yummy smells coming from the kitchen. This is no exception. My DS and DBF like this with blueberries, DD#3 and I prefer cherries. Combinations are endless, think I will try a peach/blueberry combo or strawberries next! Prep time does not include overnite chilling.
Top Review by Rita~
I cut the recipe down to 2 ounces of bread, used 2 eggs,a splash of milk,and used 1 pint of fresh blueberries. The blueberries were very sweet so the sugar I just barely sprinkled it on. I baked it for 30 minutes.I did use a very small amount of baking powder but I don`t think it`s necessary. I`ve made french toast oven style before and never had to use it.I really enjoyed this. French toast is my all time favorite breakfast.Thanks Laurie for posting this.
- 8 ounces French bread, loaf
- 4 eggs
- 1⁄2 cup half-and-half or 1⁄2 cup milk
- 1 teaspoon vanilla
- 1⁄4 teaspoon baking powder
- 4 cups frozen fruit, no sugar added (or use any fresh fruits ie blueberries or strawberries and adjust sugar to fruit ratio)
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
Directions See How It's Made
- Slice bread diagonally 3/4 inch thick.
- Place in 10x15 pan.
- In bowl, beat eggs, half and half, baking powder and vanilla.
- Pour over bread slowly, turning to coat both sides.
- Cover and refrigerate overnite.
- In morning, toss together fruit, sugar and cinnamon.
- Place in greased 13x9 baking dish.
- Carefully place bread on top of fruit, wedging together if necessary.
- Brush top of bread with melted butter.
- Bake in preheated 350 degree oven, 20-25 minuted until golden and fruit is bubbling around the sides.
- Remove from oven and sift powdered sugar over the top if desired.
- Let stand 5 minutes before serving.