This breakfast was delicious, and So Easy from her cookbook Ellie Krieger says it perfectly, “The hardest thing about this dish is waiting for it to come out of the oven because as it is baking it fills your kitchen with the most enticing, heartwarming, vanilla-cinnamon aroma. Its looks and taste hold up their end of the bargain too. Inside it is egg-y, perfectly sweetened, and studded with bursting warm blueberries. Outside it is crisp and crowned with sugared toasted almonds.” Put this together the day before and cover in the fridge over night. Waking up and putting it in the oven is really a treat- no need to make batter and more dishes in the morning, just enjoy your coffee and wait for the timer to go off! We halved the recipe to serve just 4 and below is our version, enjoy:
- Cooking spray
- 4 ounces French baguette, cut into 1-inch cubes
- 4 large eggs
- 4 large egg whites
- 1 cups fat free milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup pure maple syrup
- 2 cups fresh blueberries
- 1/8 cup sliced almonds
- 1 tablespoons dark brown sugar
Spray a 8 by 8-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.