Baked Lemon Wild Blueberry French Toast

Recipe by Julie Balsamo for Wyman's

Serves 6

• 2 cups frozen Wyman’s Wild Blueberries
• 1 rustic loaf bread
• 5 eggs
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 1/2 tsp vanilla extract
• 4 tbsp honey
• 1 tbsp lemon zest
• 1 tbsp turbinado sugar (or plain white sugar)
• 1/2 tsp salt
• 2 - 3 tbsp butter

1. Cube the bread and place it in a large mixing bowl.
2. Meanwhile, whisk together the eggs, milk, heavy cream, vanilla, honey and lemon zest.
3. Pour the egg mixture over the bread. Add the wild blueberries and gently combine using a wooden spoon.
4. Carefully pour the mixture into a greased casserole dish, adding any additional liquid on top.
5. Using a spatula, press down on the bread, allowing it to soak up the egg mixture. Top with turbinado sugar and cubed butter. Rest for 30 minutes before baking, or overnight.
6. Bake at 350 degrees for 45-50 minutes, or until the top is golden brown and the bread in the center is moist but no longer liquid. Serve hot!