Lemon Blueberry French Toast
Koepplinger’s 100% Whole Wheat bread
1 1/2 cups blueberries
6 large eggs
4 large egg whites
2 cups milk, your favorite
1/3 cup pure maple syrup
Zest of 1 large lemon, about 1 tablespoon
2 tablespoons freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Coat a casserole dish with nonstick spray. Arrange the bread cubes in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
In a large mixing bowl, whisk together the eggs, egg whites, milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight or for two hours minimum.
When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquid. Serve hot, dusted with powdered sugar.