What's For Breakfast? Baked French Toast with Blueberries

I don't care what anyone says, there's nothing better than Mum's home cooking.  Whatever your age; to be greeted at the door with your Mum saying, "Guess what I made for you!"  I'm visiting my family for the weekend, they only live an hour north, so I'm blessed that I can visit anytime.  I think for most people, going home brings back days of yore when life was simpler and the only worry you had was what imagination game you were going to play that day.  This morning my Mum made Giada's Baked French Toast with Blueberries.  The golden brown top sparkling with cinnamon and sugar; the smell of sweet blueberries, divine;  the inside was so light and fluffy that it melted in your mouth with just a hint of lemon.  Give it ago this week and Enjoy!

Ingredients

• Butter, for greasing
• 6 eggs
• 3 cups whole milk
• 3/4 cup maple syrup, plus extra for serving
• 2 teaspoons ground cinnamon, plus 1 tablespoon
• 1/4 teaspoon fine sea salt
• 1 lemon, zested
• 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
• 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
• 3 tablespoons granulated sugar

Directions

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup.