Oven baked french toast with blueberries
This version of french toast bears a close resemblance to a shallow bread and butter pudding.
- Lightly butter the 6-8 thick slices of day-old french bread and arrange in overlapping slices in a lightly buttered pie-dish or small baking dish. Put the eggs, sugar and milk in a small bowl and whisk to mix. Pour this mixture over the bread, making sure that all slices are moistened.
- Set aside while you heat the oven to 180C, or for several hours if this suits you better. To ensure that all the bread is moist, push the slices down into any remaining liquid, or spoon it over the bread.
- Scatter with blueberries and sprinkle with sugar and cinnamon. Bake for about 30 minutes until the bread is golden brown and crisp and the blueberries oozing juice. Carry to the table and serve immediately on its own or with crisp bacon.