Baked French Toast with Blueberry Plum Compote

Well hello there! It’s Christine from Lattes, Life & Luggage again! I’m back this month to share a great breakfast or brunch recipe. It’s the perfect time to be thinking about easy brunch ideas because it’s the holiday season and chances are, we’re hosting family members. Every Christmas morning, I always make a Baked French Toast casserole, something with eggs, a meat and a potato. At least 75% of it is put together the night before and baked in the morning so the work and mess is minimal. So today, I’m sharing my basic Baked French Toast casserole recipe with you along with a tasty fruit compote to serve on top. Everyone will LOVE this.

There are a million ways to make baked French Toast yours. You can make it sweet or savory and add in whatever you like. This basic recipe that I’m sharing for the French Toast is great for adding your own personal touches so please feel free to go off book a bit.

The Blueberry Plum Compote was something I came up with based on fruit I had in the fridge. I wasn’t really sure how it would turn out but it’s honestly delicious. I canned the leftovers and use it as jam now. Don’t be afraid of using a different fruit combo if you’re not into blueberry or plum. This is another recipe you can easily adapt to your preference.

Baked French Toast with Blueberry Plum Compote
Ingredients:
For the French Toast
1 tablespoon Butter
1 loaf of Stale Bread
10 large Eggs
2 cups Milk
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Vanilla
2 tablespoons Brown Sugar

For the Compote
1 cup Blueberries (about 1/2 pint)
1 cup Red Plums (about 2-3), diced
8 tablespoons Brown Sugar
1 teaspoon Lemon Zest

Directions:
1. Grease a 9×13 inch baking pan with butter. Rip up stale bread and place evenly in dish. In a large bowl, mix together eggs, milk, cinnamon, nutmeg, vanilla and brown sugar. Pour over bread and cover tight with plastic wrap and refrigerate overnight.

2. Preheat the oven to 350 degrees. Take casserole out of the fridge, uncover and let come to room temperature. Bake for 35-40 minutes until browned.

3. While casserole is baking, place blueberries and diced plums into a pot with brown sugar and lemon zest. Mash to desired consistency and let summer on low heat until the fruit breaks down to preferred thickness. Taste and adjust flavors as necessary. Let cool slightly and pour over French Toast.

Serve alongside bacon or sausage links with fruit and yogurt. This is a comforting, filling dish that always has my family going for seconds. I hope you enjoy!