Blackberry French Toast

Recipe Summary:
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 8 hours

Cook Time: 1 hour  (Bake off one full day ahead of serving.)
Yield: 4 to 6 servings

1/2-pound loaf crusty French bread, sliced (not sourdough)
10 large eggs
1/4 cup sugar plus 1 teaspoon, for sprinkling
1 1/2 cups milk
1/2 pint heavy cream
2 tablespoons butter or margarine, melted
1 (12-ounce) bag frozen blackberries, defrosted, or 3/4 pint fresh blackberries

Preheat oven to 300 degrees F.

Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried.

In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter.

Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Remove form oven and let cool overnight.

Serving suggestion:  The day you serve this breakfast (at least one day after baking), cut into 3 individual slices (1 inch thick each) and heat in microwave on high for 1 minute 30 seconds.  Serve with sausage patties, fresh fruit and warm maple syrup.  And watch your guests drool!  Mmmmm, good!