BAKED FRENCH TOAST + BLUEBERRY SAUCE

June 25, 2014

Great recipe if you feel like a special breakfast but all your bread ended up dry. You can eat the french toast with all kinds of sauces – honey, vanilla sauce, syrup, …

The dish I baked the french toast in is a very special one. My great-grandfather on my fathers side worked in the train construction industry. When welding was introduced the first thing they tried to weld was this rectangular pan. He gave it to my great-grandmother as a gift – the first welded ovenproof dish. It has been used for baking by my family ever since. Sometimes it warps a bit but it never rusted or leaked a bit. Probably not the traditional heirloom but that much more special.

BAKED FRENCH TOAST 

  • 1 baguette [a bit stale]
  • 3 tablespoons butter
  • 3 eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • pinch salt
  • 3 tablespoons sugar
  • powdered sugar 

_ slice baguette in half

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_ cut into serving size pieces that fit your dish

_ butter the cut side and place them into an ovenproof pan

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_ whisk eggs

_ add milk, sugar, vanilla, salt, orange juice and zest

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[look at this gigantic orange I found today – crazy mutant orange]

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_ whisk until foamy

_ pour mixture over the bread

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_ let sit for 20 minutes [turning the slices over once after 10 minutes]

[bread should be wet, but not so soggy you can’t turn it anymore]

_ preheat oven to 190°C

_ turn all pieces cut-side up

_ sprinkle with powdered sugar

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[bread should be a small pool of liquid but not drowning – if necessary spoon a little bit out]

_ bake until bread is puffed up and golden [30-40 minutes]

[if not crispy and crunchy on top turn on the grill for a minute or two]

_ sprinkle with powdered sugar and eat right away

[tastes best warm – and reheats nicely]

BLUEBERRY SAUCE

  • 2 tablespoons sugar
  • 1 tablespoon water
  • 3 cups blueberries
  • pinch salt
  • 1 tablespoon lemon juice

_ heat water and sugar in a saucepan

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_ stir until sugar turns light brown

_ toss in blueberries

_ cook until berries release their juices [2-3 minutes]fox_frenchtoast

_ take off the heat

_ stir in salt and lemon juice

_ let cool for 10 minutes before using

[keeps in the fridge for a week]

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