We have a slight problem in this house – I don’t know if you run into it too??
We eat pretty much exclusively homemade bread at this point in time, and while it’s obviously amazing for a multitude of reasons, it also goes dry and stale much faster than store bought bread. In my mind, that’s also kind of a win, because my bread isn’t full of garbage to keep it fresher longer.
The problem comes in when we have a few butt pieces, or slices that have been thoughtfully pre-sliced to save time in the morning when making lunches, but went a little too dry to eat in a sandwich. In the interest of less waste, I started cubing them, and freezing until I thought of a way to use the cubed bread.
Turns out, these little cubes make for fantastic filling in baked french toast!
Luckily, this summer the wild fruit was plenty bountiful and we were able to pick a massive amount of wild Saskatoon Berries this year. Saskatoon berries are known by a few other names, June berry and service berry, and are generally found in the western provinces of Canada. They grow wild, and are similar in appearance to blueberries. I love them!
I used Saskatoon berries in my baked French toast but any berry would work, though something with a skin, like blueberries, would likely hold up better to baking!
I made this recipe into a manageable batch. With Kevin away at work at least half the time, large batches of things just go to waste – a loaf sized recipe lasts myself and both kids at least 2 breakfasts, and usually 3!
Berry Baked French Toast
- Approx 8 cups dry bread cubes
- 1 cup 18% cream
- 1/2 cup milk
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 3/4 cup frozen berries - divided I used Saskatoon
- sugar - to garnish
Preheat oven to 350f. Grease a small stoneware loaf pan, set aside.
Add cream, milk, maple syrup, eggs, and vanilla to a bowl and whisk well until combined.
Add half of the bread cubes, toss to coat, then with a slotted spoon, remove and transfer to prepared loaf pan in a layer.
Sprinkle 1/2 cups of frozen berries over the bread cubes.
Add the remaining bread cubes to the cream mixture, tossing to coat, and transfer to loaf pan.
Drop the remaining berries over the top of the bread cubes. Sprinkle with sugar, if desired.
Cover loosely with tin foil and bake at 350f for 30 minutes.
Uncover and bake for 10-15 more minutes or until set.
Serve with table cream and maple syrup to taste.