Serves 4 Preparation time 10 minutes, plus soaking Cooking time 30-40 minutes Sugar 16g Cals 467
INGREDIENTS
• 8 slices bread (approx. 420g/14oz), cut into 2.5cm/1in squares
• 200g/7oz frozen or fresh blueberries
• 5 eggs
• 600ml/1pt semi-skimmed milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp maple syrup
To serve
• Lighter serve: Low-fat natural yoghurt and extra blueberries
• Family serve: Natural yoghurt, maple syrup and extra blueberries
1. Scatter the squares of bread over the base of a large baking dish and spoon the blueberries over the top.
2. Crack the eggs into a large mixing bowl and beat together with the milk, vanilla extract, ground cinnamon and maple syrup.
TO COOK NOW
Pour the egg and milk mixture over the bread pieces and set aside to soak for 30 minutes. Preheat the oven to 180°C, 350°F, Gas 4. Transfer the baking dish to the oven and bake for 30-40 minutes until golden and well risen. Serve topped with yoghurt, maple syrup (if using) and extra blueberries.
TO FREEZE
Layer the bread and blueberries in a large, labelled freezer bag and pour over the egg and milk mixture. Carefully seal the bag, expelling any excess air, and freeze flat for up to 3 months.
TO COOK FROM FROZEN
Remove from the freezer and defrost in the fridge, ideally overnight. Pour the mixture into a large baking dish and bake as described in To Cook Now, until golden and well risen. Serve with toppings, as before.