- 1 loaf raisin or French/Italian bread
- 6 extra large eggs
- 1½ cups milk
- 1 cup whipping cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, freshly grated
- ¼ cup melted butter
- ½ cup brown sugar
- ½ cup walnuts or pecans, chopped
- 1 cup Cran-Grape juice
- 2 tablespoons cornstarch
- 4 cups blueberries, strawberries, or mixed berries
- ¾ - 1 cup sugar
- juice of 1 lemon
Directions
The night before: Coat a 7" x 11" baking dish with non-stick spray. Layer bread slices in overlapping rows.
Whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg and pour slowly over bread. Cover with plastic wrap and press down to submerge bread.
Refrigerate overnight.
In the morning: Preheat oven to 350°. In saucepan melt butter, add brown sugar and nuts to combine.
Remove plastic wrap from French toast and top with streusel topping.
Bake 40 minutes., Let stand 5- 10 minutes before serving. To make blueberry
sauce, whisk together juice and cornstarch in saucepan. Add berries, sugar and lemon juice and bring to a boil over
medium heat, stirring constantly.
Boil about 5 minutes, until thickened. Spoon over French toast. |
