Step 1: Lightly grease the baking pan and slice the loaf of bread into thick slices.
Step 2: Add all the custard ingredients (silken tofu through salt) to a blender. Blend well, until you get a smooth, pourable, thin mixture. (Add extra milk, 1 tbsp at a time, if the mixture is too thick). Transfer the mixture to a wide, flat-bottomed dish.
Step 3: Dip the slices of bread in the custard, soaking each slice for about 30 seconds, then arrange the slices in the greased baking dish so that they are slightly overlapping. Now pour the rest of the custard over the top. Add the blueberries, tucking them in between the slices and more on the top. At this point, cover the dish with foil and refrigerate for at least 1 hour or overnight.
Step 4: When ready, preheat the oven to 375F. Remove foil and bake for 30-35 minutes at 375F until the top is golden-brown.
Optional: If the French toast appears too dry at 30 minutes, drizzle 1/2-1 cup plant milk over the top and continue baking for 5-10 minutes.
Optional: Broil on HIGH for 2-3 minutes to get nicely browned crispy tops, if desired.
Step 5: SERVE! with more blueberries, lemon zest if desired, a dusting of confectioners’ sugar and a drizzle of maple syrup.

You’ll need:
-A 9x13 inch baking pan
-One loaf (approx. 14-18oz) DAY-OLD thick crusty bread, such as sourdough or French bread.
(NOTE: Please do not use fresh bread or soft white bread here, it will make for a soggy French toast! If fresh bread is all you have, let it sit uncovered on the counter for a few hours to dry out before using)
-1-pint fresh blueberries

For the French Toast custard:
-1 16-oz or 454g package silken tofu
-2 cups oat milk or plant milk of choice, plus 1 more cup reserved for later, if needed
-4 tbsp cornstarch
-1/3 cup granulated sugar
-1 tbsp vanilla extract
-Juice and zest of 1 medium lemon
-1/2 tsp salt

-To serve: powdered sugar for garnish, maple syrup, and vegan whipped cream (optional)