Baked Blueberry French Toast

I saw this yummy baked blueberry french toast recipe on Christy’s Kitchen Creations and knew right away that I would love it. I especially loved that you can prepare it the night before and pop into the oven in the morning.

I changed it up just a bit using cardamon and agave syrup instead of cinnamon and sugar. (I was able to cut the sweetener in half by using agave.) It was so delicious and easy! I liked it even better warmed up the next day. Stop by Christy’s and see her beautiful picture. Mine just doesn’t do it justice.

Baked Blueberry French Toast

6 slices sourdough French bread, torn
4 eggs
1 cup half-and-half
1 teaspoon vanilla extract
1/2 teaspoon cardamon
1/4 cup agave syrup
1-1/2 teaspoon cornstarch
2 cups blueberries
1/4 cup butter, melted

Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine agave, cardamon, and cornstarch together, fold in blueberries and place in a greased 13″x9″ baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 400 degrees for 30 minutes or until golden brown.

Source: Christy’s Kitchen Creations (Gooseberry Patch “Hometown Favorites”)