This delicious breakfast is beyond simple. Prepare everything the night before, and in the morning, simply pop it in the oven when you wake up and let it bake while you get ready for your day. If you like, you can trade the blueberries for any berry you prefer, though if you use strawberries I recommend slicing them first. I should divulge that this is a very egg-heavy recipe, and that I halved it, using an 9x9 pan, for that reason.
Blueberry Almond French Toast Bake, from Ellie Krieger's So Easy Cookbook
1 whole-wheat baguette (about 18 in. long, 8 oz.) cut into 1 inch cubes
2 cups low fat milk
8 large eggs
8 large egg whites (that's right, in addition to the whole eggs.)
1/3 c. pure maple syrup (don't use imitation, it is so sorely lacking)
1 t. vanilla extract (I may or may not have put more than this, despite halving the recipe. You just can't go wrong with vanilla.)
1/2 t. ground cinnamon
2 cups fresh blueberries
1/3 c. sliced almonds
2 T. dark brown sugar
Spray a 9x13 inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top. Sprinkle with the almonds and brown sugar. Cover and refrigerate for at least 8 hours or overnight.
Preheat the oven to 350°F. Uncover and bake for 50 to 60 minutes. Serve hot. Enjoy!