French toast and fruit bake

A tasty twist on a breakfast classic!

We have a LOT of overnight guests in our home so I’m always trying to come up with easy breakfast and brunch ideas. I’m a big fan of these twice-cooked oatmeal squares, these baked bacon and egg bites and these apple-cheddar biscuits but I wanted to try something new. This twist on French toast is super simple to put together and serves up hot and delicious, with a crispy top and silky smooth layers below. You could easily switch up the fruit depending upon what’s in season. You can also assemble this dish the night before and refrigerate; just add a little extra baking time as it will be going into the oven cold. I prefer to simply beat up the egg mixture ahead of time and refrigerate (I also cut up the bread cubes) and then assemble and bake in the morning.

Ingredients

  • 6 slices bread (I used challah), in 3/4 inch cubes
  • 2 ripe peaches, chopped
  • 1 cup (250 mL) fresh blueberries
  • 4 eggs
  • 1/2 cup (125 mL) heavy cream
  • 1 1/2 cups (375 mL) milk
  • 1/2 teaspoon (2.5 mL) each ground cinnamon and cardamom
  • 1 teaspoon (5 mL) vanilla extract
  • maple syrup, to serve

Method

  • Preheat oven to 400F.
  • Butter the bottom and sides of a large (10 – 12 inch / 25 – 30 cm) heavy gauge oven-safe skillet (or use a 13 x 9 inch / 32.5 x 22.5 cm baking pan).
  • Place a single layer of bread cubes in the bottom of the skillet or baking pan. Scatter half of the fruit over top. Repeat these layers one more time.
  • Beat eggs, cream, milk, cinnamon, cardamom and vanilla together in a medium bowl or 4 c (1 L) glass measuring cup.
  • Pour liquid over bread and fruit.
  • With a spatula or a clean hand, press down on the top layer of bread cubes so that they become partially saturated with the liquid. Dust with a bit more cinnamon.
  • Bake for 25 – 30 minutes or until egg mixture has set.
  • Let cool 3 minutes then cut into wedges and serve with maple syrup.

Serves 4 – 6

 

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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