Ingredients
1/4 cup butter, room temperature
12 (3/4-inch thick) slices day-old French bread (not baguette)
6 eggs
1 1/2 cups milk
1/4 cup GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 pints Blueberries
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup GOLDEN BLOSSOM MAPLE SYRUP warmed in a small sauepan
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Using a piece of foil or plastic wrap spread softened butter over the bottom of a large metal baking pan with 1-inch sides. The bottom of a broiler pan is perfect. Arrange bread slices in a single layer in the prepared pan.
Whisk together eggs, milk, honey, vanilla, cinnamon and salt until honey is completely dissolved. Pour mixture over bread. Turn bread slices to coat with egg mixture. (It will look like a lot of liquid, but bread will absorb it overnight.) Cover with plastic wrap and refrigerate until ready to bake.
In the morning, preheat the oven to 400°.
Remove French toast from refrigerator and place in preheated oven. Bake 10 minutes, turn bread over and bake another 10-15 minutes or until bottom of slices become golden.
To Serve:
Put 2 slices of French toast on each plate. Divide fresh blueberries over each serving. Drizzle with warm maple syrup.
Serves: 6
Whisk together eggs, milk, honey, vanilla, cinnamon and salt until honey is completely dissolved. Pour mixture over bread. Turn bread slices to coat with egg mixture. (It will look like a lot of liquid, but bread will absorb it overnight.) Cover with plastic wrap and refrigerate until ready to bake.
In the morning, preheat the oven to 400°.
Remove French toast from refrigerator and place in preheated oven. Bake 10 minutes, turn bread over and bake another 10-15 minutes or until bottom of slices become golden.
To Serve:
Put 2 slices of French toast on each plate. Divide fresh blueberries over each serving. Drizzle with warm maple syrup.
Serves: 6
