Baked Blueberry & Lemon French Toast

Today (well yesterday) would have been my grand father’s 82nd birthday. I loved celebrating his birthday. Buying him new gadgets and cameras he could barely use, bringing him personal strawberry shortcakes and a Pepsi to share. After he passed, I learned that he was everyone’s favorite grandpa. Our time together always included something to eat! Always! On special occasions he would drag our entire family to Sizzler (think buffet, all you can eat salad bar of the 80s) and on Saturday mornings after our weekly trip to JCPenney, he and I would go to a diner. My grandpa would order the most over the top stack of pancakes on the menu, even after he got sick he would still try to finish the whole thing. He was the first person to teach me to ask for real maple syrup and have them heat it up. I imagine him spending his birthday in heaven with a huge stack in front of him. This baked french toast is just a nod to our time at the diner. Make this the night before and bake in the morning or assemble early in the AM for an afternoon brunch. Enjoy!

Ingredients:

1 loaf Challah bread, cut into cubes

1.5 cups half & half

1/2 cup heavy whipping cream

5 eggs, beaten

1 tsp vanilla bean paste

1 tsp big L’s yam seasoning (cinnamon,nutmeg)

1 tsp honey powder (optional)

1 tsp kosher salt

Zest of 1 lemon - set to the side for later

• Lemon Mascarpone filling

12oz container mascarpone

Zest and juice of 1 lemon

1 tsp powdered sugar

• Blueberry compote

1 pint fresh blueberries

juice of half a lemon

1/2 tsp cornstarch

2 TBSP granulated sugar

pinch of kosher salt

Step 1:

This is a multi step, everything going at one time, type of dish. Cut your loaf into bite size cubes. Add your pint of blueberries, salt, sugar and lemon/cornstarch slurry to a saucepan on medium low heat and let that simmer. Berries will burst and create their own syrup, let it reduce down by half and thicken until it coats the back of a spoon

Step 2:

Mix milks, beaten eggs, vanilla, cinnamon, salt and honey powder (if using) and set to the side. This will be the custard for the bread cubes. Mix mascarpone, lemon juice, sugar and lemon zest together and set aside. Remove berries and let cool in its own bowl.

Step 3:

Assembly - take half your challah cubes and cover with half of the mascarpone mix, reserved lemon zest, and cooled blueberry compote. Layer a bit of custard on the first half of the dish. Repeat the Challah cubes, mascarpone mix, lemon zest and blueberry compote layer on top. Now add remaining custard. You can refrigerate for at least 6hrs at this point (preferably overnight) so bread can suck up all of the custard.

Step 4:

Bake in a 350 degree oven for 45mins.

If your top is browning too quickly tent your dish with foil for the first 30mins and cook uncovered for the last 15mins.

Serving Suggestions:

Top with powdered sugar right before service

Add fresh berries and sprig of mint for presentation

Some fresh lemon/cardamom whip cream would be amazing!

Please use real maple syrup!