Blueberry French Toast Bake

This breakfast feels really celebratory and is sure to be a hit with adults and children alike, but is actually low in both sugar and fat. Any leftover blueberries can be frozen and used when serving the banana pancakes, or simply enjoyed with a bowl of low-fat yoghurt and a handful of a granola for another delicious, easy-win breakfast.
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Serves

4

Difficulty

Easy

Total Time

40 Minutes

Ingredients

8 slices of bread (approx. 420g ), cut into 2 .5cm (1in ) squares
1 ½ cups of (195g ) frozen or fresh blueberries
5 eggs
2 ½ cups of (600ml ) semi-skimmed milk
1 tsp of vanilla extract
1 tsp of ground cinnamon 2 tbsp of maple syrup
To Serve
Yoghurt, maple syrup and extra blueberries

Method

Step 1

Scatter the squares of bread over the base of a large baking dish and spoon the blueberries over the top.

Step 2

Pour over the egg and milk mixture and set aside to soak for 30 minutes.

Step 3

Once soaked, transfer the dish to an oven preheated to 180°C/350°F/gas mark 4 for 30-40 minutes, until golden and well risen. Serve with the yogurt, maple syrup and extra blueberries.

Recipe courtesy of The Batch Lady: Healthy Family Favourites by Suzanne Mulholland is out now, published by HQ, £20. Order it here

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