BLUEBERRY- LEMON WHOLE- GRAIN FRENCH TOAST BAKE

Serves: 8

Unsalted butter or non-stick cooking spray, for coating the pan

2 1/2 cups (600 ml) milk (whole, low-fat or unsweetened oat)

6 large eggs

1/4 cup (60 ml) maple syrup, plus more for serving

1 tbsp (15 ml) finely grated lemon zest ( from 1 large lemon)

1 tsp (5 ml) vanilla extract

Eight half-inch (1-cm) thick slices whole-grain bread, day-old, halved lengthwise (8 oz/225 g total)

2 cups (500 ml/290 g) fresh blueberries

1/3 cup (80 ml/30 g) sliced almonds (optional)

1. Coat a 9-by-13-inch (22-by33-cm) baking pan with butter or cooking spray.

2. In a large bowl, whisk together the milk, eggs, maple syrup, lemon zest and vanilla. Working with one piece of bread at a time, dip each piece into the egg mixture until it is just saturated, then place it into the baking pan, overlapping the slices slightly in a shingle-like formation.

3. Pour the remaining egg mixture evenly over the bread in the pan and scatter the blueberries on top. Cover and refrigerate for at least 8 hours or overnight.

4. Position a rack in the middle of the oven and preheat to 350 F (175 C).

5. Uncover the pan, scatter with the almonds, if using, and bake for 50-60 minutes, or until the french toast is golden and puffed, and the berries are dark and nearly bursting.

6. Serve hot, with additional maple syrup on the side.

Make ahead: Assemble and refrigerate at least 8 hours ahead of making.

Note: Store leftovers for up to 4 days. Gently reheat, covered, in the oven at 350 F (175 C) until warmed through, or in a microwave.