This is one of those 'we haven't been to the grocery store' suppers.
Because we haven't been to the grocery store.
Sometimes the grocery store is worse than the dentist.
And, in the interest of saving my sanity, we are avoiding it.
You probably already have most of this stuff in your fridge and pantry, even if it appears empty (like mine - call me Old Mother Hubbard).
And the beautiful thing is, you can substitute any fruit you want (even canned! just strain it).
This is also a really easy dinner to cook with your kids. Lots of room for helpers.
This is adapted from The Great Family Cookbook Project's Fruit Pocket French Toast.
Blueberry Baked French Toast
1 1/4 cup butter (divided - 1/2, 1/4, 1/2)
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup chopped walnuts
12 slices of bread
1 1/2 pints blueberries
7 eggs, beaten
1/2 cup sugar
2 teaspoons cinnamon
2 cups milk
2 teaspoons vanilla
Step #1: Preheat oven to 375 degrees.
Step #2: Melt 1/2 cup butter and mix with brown sugar and maple syrup.
Step #3: Grease a 9x13 baking pan and pour syrup mixture evenly across the bottom.
Step #4: Sprinkle with chopped walnuts.
Step #5: Cut each slice of bread in half and butter one side (1/4 cup butter).
Step #6: Layer 6 of the bread slices butter side up in the pan, on top of the syrup mixture.
Step #7: Layer blueberries on top of bread slices.
Step #8: Layer the rest of the bread butter side down on top of blueberries.
Step #9: Mix eggs, sugar, cinnamon, milk and vanilla in a bowl.
Step #10: Pour egg mixture evenly over bread. Squash bread with a spatula to make sure everything is coated with the egg mixture.
Step #11: Bake at 375 degrees for 50 minutes.
Step #12: Melt 1/2 cup butter and drizzle over pan before serving.
Extra blueberries? Make:
Sour Cream Blueberry Banana Bread