Blueberry-Cinnamon Baked French Toast

Yields 8-10 servings

Ingredients:

• 1 Loaf Pepperidge Farm Cinnamon Swirl Bread plus 4 additional slices from a second loaf (save the rest for ½ recipe if needed….cut all ingredients in half if making a half recipe. Yields 6 servings.)
• 4 eggs, beaten
• 1 ¾ cups milk
• 2 tbsp. packed brown sugar
• 1 tbsp. ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup slivered almonds
• 1 ¼ cups fresh blueberries (Frozen works fine in a pinch….just run them in a colander to slack them off and remove some of the residual “blue”)

For topping (to be added just prior to baking):

• 1 stick butter
• 1 cup packed brown sugar
• 2 Tbls. light corn syrup

Preparation:

Preheat oven to 350 F.
Place bread cubes in a greased 13-in x 9-in x 2-in baking dish. In a bowl, combine the eggs, milk, 2 Tbsp. brown sugar, cinnamon and nutmeg. Pour over bread. Cover and refrigerate for 8 hours or overnight.

In a medium sauce pan melt butter, then add brown sugar and corn syrup. Stir over medium-high heat until it is combined and lightened into a caramel sauce. Drizzle over the top. Sprinkle almonds over top.

Bake uncovered at 350 degrees for 35 minutes. Sprinkle with blueberries and bake 10 minutes longer or until interior temp is 160 F. Let rest 10 minutes then cut into servings.

I serve this with a salty meat such as ham or bacon to compliment/ contrast the sweetness of the entrée. Bon appetit!

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