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
- 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
- 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.
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!
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!