Baked Honey Blueberry French Toast

My husband bought me a copy of Healthy Bread in 5 Minutes a Day a few months back, and I'll admit that until recently it sat on my shelf. I think I was disuaded by the more complicated recipes and ingredients.

But before our camping trip, I decided to get creative and make whole-wheat hot dog buns. They were surprisingly easy to make, though in my first attempt I made them far too wide for hot dogs. (My uncle Larry's brats, perhaps, would have worked, though.)

The kids loved the recipe, and I caught them sneaking buns from the oventop that next morning. But as far as use as a hot dog bun, it was a fail, knocking off the proportion of suspicious meat, ketchup and bread.

Back home, and facing the luxury of time off this week, we recast these whole-grain buns as baked french toast this morning. I tossed it with some leftover blueberries from the freezer and some wildflower honey. The verdict? The kids loved the dish and asked for seconds.

Baked Honey Blueberry French Toast
1 batch whole-wheat bread or hot dog buns (about 1 lb. bread if store-bought)
3 c. blueberries
6 eggs
1/2 c. milk
cinnamon
local honey

Chop bread into about 1-inch squares. Mix milk and eggs; toss with bread and spread in greased 9x12 pan. Sprinkle cinnamon liberally across the top. Add blueberries. Bake at 350 for 45 minutes. Drizzle honey on top when serving.