Baked French Toast with Honey-Poached Blueberries

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

This is my secret weapon when it comes to breakfast in bed. It is simple to make, tasty and it looks like you put in a lot of work. Honey-poached blueberries just melt in your mouth. They are so divine and so delicate, you will want to add them to everything. Of course, this dish is best enjoyed with a mimosa and your honey.
1 large loaf soft white Italian bread
6 eggs (cage free please)
1 1/2 cups half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
Pinch of salt
1 carton of blueberries
2 cups of honey

1. Slice the bread into 1" slices. You can remove the crust if you like. It makes it a bit easier to eat in bed with only a fork. I love the look of the crust so I leave it on.

© Jaymi Heimbuch

2. In a large mixing bowl add the eggs and cream and beat just enough to mix. Add the spices and vanilla and mix well.

© Jaymi Heimbuch

3. In a 9 x 13 dish, place as many bread slices as you can fit by pushing them together. You don't want to stack them, but overlapping is okay.

4. Pour the egg mixture over the bread. You'll want each piece fully covered but don't drown them.

© Jaymi Heimbuch

5. Cover and let it stand in the refrigerator overnight. By doing so, your french toast will have this wonderful bread-pudding-like texture. If you are in a rush, then let's get to baking it!

6. Dust the top with some nutmeg and clove and bake the dish for about 30 minutes at 350° or until it browns over. About ten minutes before the french toast is fully baked you will want to start poaching the blueberries. But before that, have a mimosa.

© Jaymi Heimbuch

7. Bring the two cups of honey to a high boil in a small sauce pan.

8. Put the washed blueberries in a small baking dish or a bowl and pour the boiling honey over the top of them. Let stand.

© Jaymi Heimbuch

9. Remove the french toast from the oven, dust with powered sugar and top it off with the blueberries.

© Jaymi Heimbuch

The only issue I take with this dish is that my sweetheart asks me to make it all the time. Good thing it is damn tasty!

© Jaymi Heimbuch

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