How good is this? A totally delish and simple breakfast, where you do all the work the night before. Win!
Ingredients (four serves):
- 4 large slices sourdough bread (preferably slightly sweet, gluten-free or spelt sourdough)
- 4 large eggs
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 500ml lactose-free milk (or unsweetened almond milk)
- 160g fresh blueberries
Method:
- The day before you want to eat it, slice the bread into thick-ish pieces and place them in a small shallow baking dish (just big enough to fit them snugly).
- In a bowl, whisk together the egg, maple syrup, vanilla, and milk. Pour the mixture evenly over the bread.
- Scatter the blueberries over the top, cover the dish with plastic wrap, and refrigerate overnight.
- The next morning, set the oven to 180°C (no need to preheat). Remove the plastic wrap and bake the dish for 30–35 minutes, or until puffed and golden, and the centre is set (check with a knife).
- Serve warm, with an optional drizzle of maple syrup and a spoonful of greek yoghurt.