baked french toast
- Total Time: 20m
- Servings: 8
- Serving Size: 1 inch slice
- Level: medium
- Calories: 390
1 ½ cups milk
1 container (4.4 oz) siggi’s 4% mixed berries skyr
1 challah loaf or bread of your choice (14-16 oz), cut into 1” cubes
4 large eggs, slightly beaten
2 tsp ground cinnamon
½ tsp nutmeg
1 tsp vanilla extract
½ tsp sea salt
½ cup rolled oats
¼ cup brown sugar
Pinch of salt
¼ cup pecans, crushed
4 Tbsp (½ stick) unsalted butter, melted and cooled, plus extra for greasing pan
8 oz fresh blueberries
Preheat oven to 350°.
In a large bowl, whisk milk and skyr together to create a consistent texture. Add eggs, cinnamon, nutmeg, vanilla extract, and salt. Whisk ingredients together until the consistency is even.
Put cubed bread into another large bowl. Pour egg mixture over bread and toss well, being careful not to break apart bread cubes too much. Let mixture soak into bread for at least 15 minutes.
Meanwhile, pulse oats, brown sugar, and pinch of salt in a food processor until it resembles a coarse powder. Combine oat and sugar mixture with melted butter and crushed pecans, making sure to moisten throughout.
Butter a 9”x5” loaf pan and layer a third of the soaked bread to cover the bottom. Sprinkle a layer of the oat crumble, followed by a handful of blueberries. Repeat the layering using the remainder of the soaked bread. You may also choose to sprinkle blueberries sporadically with the bread and crumble.
Bake in the oven for 55-60 minutes, or until an inserted knife comes out dry.
Cool completely before slicing and enjoy with a dollop of siggi’s and fresh berries of your choice!