French toast prepared casserole style with layers of French bread topped with orange marmalade and mixture of eggs, half-and-half, granulated sugar, ground nutmeg, and vanilla extract. Casserole is refrigerated overnight for flavors to meld and absorb into the bread and the casserole is baked in a hot oven. Individual servings topped with blueberry orange syrup prepared on stovetop from sugar, cornstarch, orange juice and blueberries.
1/3 cup Sugar
1 teaspoon Cornstarch
1/4 cup Orange Juice
2 cups Fresh or Frozen Blueberries
16 slices French Bread, 1 inch thick
1/2 cup Orange Marmalade
1 1/2 cups Half-and-Half
1/4 cup Sugar
1/4 teaspoon Ground Nutmeg
2 teaspoons Vanilla
1/4 cup Margarine or Butter, melted
1. Add 1/3 cup sugar, cornstarch and orange juice. Stir until smooth. Stir in blueberries.
2. Bring to a boil over medium heat, stirring occasionally. Boil 3 minutes.
1. Spray 15.5 x 10.5 x 1-inch pan with cooking spray.
2. Cut lengthwise slit in side of each bread slice. Do not cut through other side.
3. Spread orange marmalade inside slits.
4. Place bread slices in pan.
5. Add eggs, half-and-half, ¼ sugar, nutmeg, and vanilla to large bowl. Stir until well blended.
6. Pour over bread slices. Turn slices over and coat other side.
7. Cover and refrigerate 8 hours or overnight.
8. Preheat oven to 425 F.
9. Uncover French toast and bring to room temperature.
10. Drizzle slices with melted margarine.
11. Bake 20 to 25 minutes or until golden brown.
12. Serve with Blueberry-Orange Syrup.
Making French Toast – Applesauce
Applesauce or sauteed apple rings are perfect to serve over warm French toast.
Making French Toast – Using Older Bread
Older bread absorbs the egg mixture better than new bread and as a result is better for making French toast. Newer bread may have a tendency to fall apart during the process.