Sheet Pan Lemon Blueberry French Toast || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Sheet Pan Lemon Blueberry French Toast

Pancake

When you’re catering to a weekend crowd, having recipes like this Sheet-Pan Lemon-Blueberry French Toast up your sleeve can be a game-changer. Instead of laboring over the stove, you can whip up 8 servings of delightful fruity French toast infused with zesty lemon flavor, all in one shot thanks to your oven and a single baking sheet.

Ingredients

4 large eggs
3 tablespoons light brown sugar
1 1/2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/3 cups half-and-half
6 tablespoons unsalted butter, melted, divided
1 cup fresh blueberries
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest (from 2 lemons)
8 slices whole-wheat bread
2 tablespoons pure maple syrup

Description

Place a large rimmed baking sheet on middle oven rack. Preheat oven to 400°F.
Whisk eggs, brown sugar, vanilla, cinnamon and salt together in a 9-by-13-inch baking dish until the sugar is dissolved. Whisk in half-and-half until fully incorporated. Whisking constantly, slowly add 3 tablespoons melted butter; whisk until combined.
Combine blueberries, flour, lemon zest and 2 tablespoons butter in a small bowl.
Remove the baking sheet from the oven; place on a heatproof surface and generously coat with cooking spray. Working quickly, place bread slices, 4 at a time, in the egg mixture; let stand for a few seconds, then flip to soak the other side. Transfer the soaked bread slices to the preheated baking sheet. Repeat the process with the remaining bread slices. (Discard remaining egg mixture.)
Bake, rotating the pan from front to back once, until the bottoms of the bread are golden brown, 8 to 12 minutes. Remove from the oven. Brush the bread tops with the remaining 1 tablespoon melted butter. Flip the bread, using a thin metal spatula; spread blueberry mixture over the bread. Bake until the blueberries are blistered and the custard is set, about 8 minutes. Increase oven temperature to broil (with the bread still in the oven); broil until the bread is golden brown, 1 to 2 minutes. Drizzle with maple syrup and serve.