Blueberry Baked French Toast

Ingredients

5 cups whole grain bread cubes
½ cup fresh or frozen blueberries
4 eggs
1 ½ cups milk
¼ cup of sugar, divided
2 teaspoons vanilla extract or imitation extract
1 Tablespoon butter
½ teaspoon ground cinnamon

Instructions:

Lightly coat an 8 X 8-inch baking pan with cooking spray.
Add bread cubes to the baking pan and top with blueberries.
Crack eggs into a mixing bowl. Wash hands with soap and water after cracking raw eggs. Add milk, 2 Tablespoons sugar, and vanilla to eggs. Whisk together.
Pour egg mixture over bread and blueberries. Cut butter or margarine into small pieces and place on top of bread cubes.
In a small bowl, combine remaining 2 Tablespoons sugar with cinnamon and sprinkle over the top.
Bake about 45 minutes until eggs are set and reach a minimum internal temperature of 165 °F on a food thermometer.
Store leftovers in a sealed container in the refrigerator for up to four days.
Cover and refrigerate until ready to serve.

Source: food.unl.edu