Blueberry French Toast (Easy, 2 hour prep, $5-6 family)

Bri's extra large portions

8 loaves of French Bread (not crusty, soft rolls)
(I bought 3 of Sam's giant size 2 packs=6)
44 eggs
14 cups of milk
5 cups brown sugar
4 tablespoons vanilla extract
8 teaspoons ground cinnamon
8 cups fresh frozen blueberries


Makes ~24 pieces per family


Get comfortable:) Slice bread. Truly takes time!

Grease Pans.

In large bowl, whisk together eggs, milk, brown sugar, vanilla and cinnamon. (I did this step twice in a Kitchen Aid)

Because of the large quality and the smaller containers I found it best to dip each piece of bread and then place in the the pan. I stacked the pieces to fit as many as possible into the pan (around 14 pieces). After all pans were filled, I put the pieces in freezer bags. You can pour any remaining mixture evenly over all pans.
You could stack the slices in the pans and then pour the mixure if you were making a single batch.

Cover with blueberries and freeze.


To Prepare from frozen for individual family: defrost frozen pan, take slices out and place in a 9x13 greased pan and pour mixture over it. In small sauce-pan, heat 1/8 cup (2 T) of butter with 1/8 cup brown sugar over medium heat until bubbly. Drizzle over blue berries. Bake in 385 F oven for 30-35++ minutes until set. Dust with Powdered Sugar and Maple Syrup.