Blueberry French Toast Bake – Layers of bread, egg batter, and blueberries make up this fantastic breakfast treat. It’s a delicious breakfast to make for the family or as a special treat when company comes.
Yes, here I am. Remember me? I’m the crazy nut who decided over two years ago that I needed something to do and challenged myself to bake a different recipe each day for 365 days straight. That seems like AGES ago, I tell ya!
How long has it been since I’ve posted? Gosh, I have no idea really. So much has been happening over the past three months since I’ve started working full-time that it’s all been a blur. Time flies when you’re having fun.
SAVE THIS BAKED FRENCH TOAST TO YOUR FAVORITE PINTEREST BOARD!
I can’t say that it’s been all fun. I’ve literally been sick every two weeks since the beginning of January. Finally this weekend I was able to actually relax, get some housework done, and really enjoy myself instead of having to rest because I was incapacitated. I am SO over being sick for a good. long. time!
Hello health, I hope you’re here to stay (as she stuffs handfuls of vitamins into her mouth and crams positive thoughts into her head)!!!
Now that I’m better I am really REALLY hoping to sit down with my calendar and get a schedule down for
this blog has been so terribly neglected. I am SO very thankful that you all have continued to visit in my absence! Hang in there, I haven’t deserted you!
I don’t have pictures of the preparation as I usually do, and I can’t remember why I don’t come to think of it, but there are plenty of pictures of the finished product for you to drool over. I hope you do.
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Adapted from Lovin’ From the Oven: Cinnamon French Toast
Baked Blueberry French Toast
Ingredients
- 1 loaf day old french bread, cut into one inch cubes
- 12 oz. fresh blueberries, or 2 cups frozen
- 8 eggs
- 2 cups milk
- ½ cup heavy cream
- ¾ cup sugar
- 2 tablespoons vanilla
- ½ cup flour
- ½ cup packed light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick (8 tablespoons) butter
Instructions
- Spray a 9 X 13-inch baking dish with cooking spray. Place the bread cubes and blueberries into a large bowl and lightly toss. Pour into the prepared baking dish.
- In a medium bowl, whisk together eggs, milk, cream, sugar, and vanilla. Evenly pour mixture over the bread and blueberries.
- Cover with plastic wrap and place into the refrigerator to sit overnight.
- In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly.
- Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.
- Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
- Next morning…
- Preheat oven to 350 degrees F. Uncover the baking dish and sprinkle the butter mixture evenly around the top.
- Bake uncovered for 45 – 50 minutes depending on the desired outcome of the French Toast: 45 minutes will yield a softer, soggier result, and an hour will be more firm. I cooked it for 52 minutes and it was still a bit jiggly, so I opted for 5 minutes more and it turned out perfectly.
- Serve warm with butter and maple syrup if desired.
Nutrition
I rate everything I make on a scale of 1-4 with 4 being the best and this Blueberry French Toast Bake earned 4 rolling pins. Yes, it is just that good. AND I think it’s even better than the Blackberry Baked French Toast I made a couple of months ago which also earned 4 rolling pins.
It was just berry-licious! I like the blues better than the blacks because I don’t like the seeds getting stuck in my teeth. I don’t know, it just detracts from the overall experience of the dish when your chewing soft, squishy bread and then all of a sudden you get a hard seed lodged in your teeth.
Yeah, it just really ruins it. You know, like when you’re in the throes of passion and one of you has to take a break to pee. It’s a mood killer. No Bueno.
Our daughters have separate Spring Breaks this month, but this weekend there will be an overlap when one comes home and the other leaves, so I think I’ll be making this for the family. I think two 9 X 13-inch dishes might be in order though seeing as how they miss their momma’s home-cookin’ and for the fact that our 15, soon to be 16-year-old son, will probably eat a whole one by himself.
You don’t need to go searching for the next weekend breakfast recipe because it’s RIGHT HERE!
Loaded Huevos Rancheros
Baked Blueberry Waffles
Lemon Crepes
I am AMAZED at the way that kid can eat! Come back to these here parts and see me again some time, won’t ‘cha? I appreciate you joining me today!
Comments & Reviews
I just found your blog and I am so excited! I like to say I am an equal-opportunity cook, but I really do love to bake above all else. I can’t wait to sift (haha) through all 365 days of your posts. 🙂
I love blueberries and with french toast? YUM!
Ahhhh… you got me at the It’s SO Fluffy!!! haha! Love this– looks amazing!
First time here. Love your blog. Keep going – I think you’re great.
My Mom and I were just talking about a French toast casserole, can you believe she never heard of it!! I can’t wait to whip this up!
This looks delicious but where I come from this is called Bread Pudding. I will be trying it though.
Many people have told me that, Peggie. Enjoy it!
It is a lot like the bread pudding I make, which is delicious. This also sounds delicious,but I must say, I have never had pudding for breakfast before….lol
Start now, Donna!! Bread pudding for breakfast is awesome!! 😉
Just curious if you could use apples instead of blueberries?
Jennifer, you could definitely use apples or other fruits, too! I’ve made one with apples that I’ll be posting very soon!
I’m going to try this with cranberries.
Ooh, Dorsi, that’s a great idea and perfect for Fall!
Thank you SO MUCH for this recipe! After helping work a fundraiser my mom and I were given the leftover bread. Two giant bags of it. The light bulb went on that I had pinned a french toast bake that looked good but that I had never made. We had no blueberries in the house but I had frozen cherries in the freezer. With that as the only substitution this was so amazingly delicious! My husband actually got out of his seat after his first bite and gave me one of the best kisses of our marriage lol. I imagine it would taste amazing with any fruit that isn’t too sweet or even a bit tart like blueberries or cherries.
Ann Marie!!!!
This is one of THE best comments I have EVER received!! Thank you SO much!! I was smiling ear to ear when I read about that kiss!!How awesome!!
Maybe you ought to just stick with the frozen cherries, girl – it seems to be working for you! 😉
It is quite delicious with the blueberries and I’m sure other fruit would be great as well. I have noticed though when I bake anything with strawberries that they seem to lose their flavor which is a definite bummer.
Made it again tonight with raspberries! ! Not sure what one we like better! This is definitely going to be a staple in our home.
That sounds delicious, too, Ann Marie. Keep it going! 🙂
Just wondering what ‘day old’ bread meant. Does that mean a day after expiry or leave it out for a day uncovered?
Lisa, it means to leave it uncovered for a day. Bread that is stale is has less flavor and will therefore soak up more of the ingredients while in the fridge over night! 🙂
Enjoy it! I think I might need to make it this weekend as well!
Do you think this would freeze okay. There is just my husband and myself so I’m thinking of either halfing the recipe or make two smaller dishes.
Joyce, I think making half a portion would be best. I haven’t tried freezing it, so I’m not sure how it would be. we have some very hungry people in our house, so any leftovers are usually eaten up the next day. If you freeze it, I’d love to hear back to see what you thought!
Your comment about blackberry seeds caused a “leaking” laugh!!
What size/wgt. is the loaf of French Bread?
The loaf of bread should be about 14 ounces, Jane.