Blueberry-Lemon Whole Grain French Toast Bake

Active time: 10 minutes

Total time: 1 hour 10 minutes, plus at least 8 hours of refrigerated rest

8 servings; one 9-by-13-inch bake

This gently sweetened breakfast bake – made the night before and refrigerated overnight – is an ideal fuss-free dish for a brunch party.

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

Storage: Store leftovers for up to 4 days. Gently reheat, covered, in a 350-degree oven until warmed through, or in a microwave.

Unsalted butter or nonstick cooking spray, for coating the

2pan

1

2 ⁄ cups milk (whole, low-fat or unsweetened oat)

6 large eggs

1/4 cup maple syrup, plus more for serving

1 tablespoon finely grated lemon zest (from 1 large lemon) 1 teaspoon vanilla extract

Eight (1/2-inch thick) slices whole-grain bread, day-old,

halved lengthwise (8 ounces total)

2 cups fresh blueberries

1/3 cup sliced almonds (optional)

Coat a 9-by-13-inch baking pan with butter or cooking spray. 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. 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.

Position a rack in the middle of the oven and preheat to 350 degrees.

Uncover the pan, scatter with the almonds, if using, and bake for 50 to 60 minutes, or until the French toast is golden and puffed, and the berries are dark and nearly bursting. Serve hot, with additional maple syrup on the side.

Nutrition information per serving (41⁄2-by-3-inch square, using 2% milk) | Calories: 216; Total Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 145 mg; Sodium: 213 mg; Carbohydrates: 28 g; Dietary Fiber: 3 g; Sugar: 12 g; Protein: 11 g