French bread dries out quickly, so it’s good to have a recipe handy that utilizes old baguettes, says Sheilah Kaufman, chef, author and co-founder of the International Association of Culinary Professionals (IACP).

The recipe calls for full loaves, but Kaufman says you can also make this using two smaller baguettes.

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Baked French Toast with Blueberries

Yields: 6 to 8 servings

• Butter for greasing pan
• 1 to 1 1/2 loaves of stale French bread, crust removed and sliced 3/4-inch thick
• 8 large eggs
• 1 cup milk
• 3/4 tsp vanilla extract
• 1/2 cup butter, softened
• 1 cup brown sugar  
• 1/4 cup all-purpose flour
• 1 cup rolled oats (not instant)
• 1 cup chopped walnuts
• 1 to 2 cups fresh blueberries (you can use dried blueberries, or dried blueberries and cherries)

Preheat oven to 375°F. Grease a 7×11-inch baking pan. 

Place bread slices in a single layer in the bottom of the prepared pan. Cut additional bread into small pieces to fill in spaces around the slices.

Beat eggs and milk together and add vanilla. Pour egg mixture over bread (there should be enough liquid to cover bread. Add more milk if necessary.)

Let bread, egg and milk mixture set one or two minutes to allow bread to absorb the egg mixture.Turn over bread slices to soak the second side.

Spread walnuts and blueberries over soaked bread in the prepared baking dish. 

Using a pastry blender or your fingers, blend ½ cup softened butter, brown sugar and flour. Stir in oats. Sprinkle or spread (using your fingers) this mixture over soaked bread. Press down gently on the top. Place baking pan on a cookie sheet to catch any spills or overflow during baking. 

Bake 30 to 40 minutes or until bread is puffy and bubbles rise around the sides of the pan. Remove from oven and let set for five minutes before cutting into squares to serve. 

NOTE: Fresh blueberries spoil easily, so in the interest of not wasting them, don’t buy them too far in advance. Berries should be kept cold and dry until used. Check package for leakage.