Tender, fluffy, lightly sweetened baked french toast, filled with blueberries and then drizzled with Lemony Maple Syrup was a huge hit in our house this week. To say that I loved this dish doesn’t even begin to express how pleased I was with it. For many years, I was under-whelmed with the baked french toast recipes I’d tried. Often too sweet, too soggy, too dry, or simply not flavorful enough, I stopped trying them years ago. This works so well because the bread is not soaked overnight. It absorbs plenty of moisture while it bakes and doesn’t become soggy in the process.
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 bland 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!