When I found myself with an abundance of leftover Challah bread in the house, I figured it was time to try baked french toast once again. Oh my word, this is like no other baked french toast I’ve tasted before. With a texture similar to bread pudding, without being a bit soggy, this was everything I’d hoped and then some. The lemon-y maple syrup cuts the typical french toast sweetness and the blueberries add a sweet tartness to the dish. It’s unusual for me to go crazy over a sweet breakfast. I’m much more of a savory breakfast person these days. This french toast is a wonderfully balanced sweet and barely tart blend of flavors. I found myself eating a second serving and then considering a third before I decided I’d best get the leftovers into the fridge immediately!
ONE YEAR AGO: Oven Baked Crispy ChickenTWO YEARS AGO: St-Germain Brunch MartiniTHREE YEARS AGO: Green Chile Stew with Sausage and TomatoesFOUR YEARS AGO: The Ultimate Chocolate Peanut Butter Cake
