Recipe: Baked French Toast with Michele's Lemon Pistachio Granola

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Recipe for Baked French Toast

What mom doesn't love a special breakfast on Mother's Day? My sister-in-law recently prepared a similar casserole for a family gathering, and I loved how everyone could be served piping hot french toast at the same time and it was sweet enough that I didn’t need any extra syrup! So I was inspired to create my own highlighting some of my favorites—juicy blueberries and our seasonal Lemon Pistachio granola.

Enjoy! Michele

Baked French Toast with Michele's Lemon Pistachio Granola 

Ingredients:
1 loaf stale bread, approx. 1 lb (I used sourdough, but Challah or French bread would work well too)
6 eggs
1 3/4 cups whole milk
1/2 cup maple syrup
zest of 1 lemon
2 T. vanilla
1/8 t. sea salt
2 c. blueberries
1 c. Michele’s Lemon Pistachio granola

Preparation:
-Preheat oven to 350 degrees and generously grease a 9x13” baking pan
-Chop bread into 1 inch cubes and place in baking pan
-Whisk together the eggs, milk, maple syrup, lemon zest, vanilla and sea salt. Stir in blueberries.
-Pour the mixture evenly over the bread cubes and sprinkle granola evenly on top of the mixture
-Bake uncovered for 45-60 minutes until golden brown
-Serve warm and enjoy!


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