French Toast Casserole with Blueberry Wine Compote
by Traci Bump
adapted from Taste of Home
The Wine Dive recommends Simply Naked Moscato to be paired with this dish.
I love French toast, but I always want something more. I want the crunch, the chewy goodness, the maple syrup. No powdered sugar for me though. That is why I love this casserole. It is more than just a French toast, it ends up being custard-like, bone-warming, comfort food. I love to add maple syrup to the casserole. I also like to have a hint of another flavor rounding it off. It could be strawberry, raspberry, chocolate. My great find lately has been a wine from Boyden Valley Winery. BLUEBERRY WINE!! Who would have thought? This is a great recipe that can be made the night before to let all the goodness soak in. Any way you make it, you will love it!
1 loaf french bread cut into 1-inch cubes
7 eggs, beaten
2 1/2 cups whole milk
4 teaspoons sugar
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 cup maple syrup (you could add more)
Chopped pecans for the top (optional)
Place the bread in a casserole dish. Mix all other ingredients together and pour over the bread. At this point, you can cover the casserole dish and refrigerate up to 12 hours. Otherwise, let rest and absorb for at least 30 minutes.
Bake at 350 degrees for 45 to 50 minutes. Serve warm with syrup or Compote.
Blueberry Wine Compote:
6 ounces blueberries
2 ounces blueberry wine
1 Tablespoon sugar
1 teaspoon vanilla extract
In a small sauce pan, combine all ingredients and simmer until the blueberries pop and spread their greatness. Reduce to a syrupy consistency. Serve warm with the casserole.