The classic french toast flavors you love get a boost from blueberries, baked and warm which adds a juicy blueberry syrup to the dish when you cut in. You can make ahead for a twist on french toast everyone will love!
Happy Weekend! Is there seriously anything better on the weekend that brunching and relaxing over a long meal? Whether we make it ourselves or we go out to brunch, it’s one of my favorite ways to spend a Saturday or Sunday morning.
If you’ve been reading through my blog for a bit, you know I’m a big fan of baked breakfast dishes whether it is, a baked oatmeal like my Strawberry Chocolate Baked Oatmeal, a french toast bake like my Gingerbread French Toast Bake or a baked egg casserole like this one. I love baked breakfast dishes for so many reasons. First, some baked dishes like my Blueberry Baked French Toast can often make them the night before, so you aren’t spending too much time in the kitchen in the morning when you could be chatting with your brunch guests, family or hubby. Second, after you assemble them, they practically make themselves. Pop them in the oven and there you go- no flipping pieces of french toast, no scrambling of eggs.
I first made this recipe a few years ago with my best girlfriends, when we were having a girls weekend visiting our friend, Liz in NYC. The smell of the french toast filled her one-bedroom New York City apartment so quickly. We couldn’t wait to pull this out of the oven! In the years since we made this together, I’ve made this dish numerous times. It’s become a brunch staple for me whenever we have people over for brunch because of the reasons I mentioned above, plus it’s beyond delicious. Just wait until you smell this baking- and trust me, it tastes even better than it smells if that is possible! I’ve altered the recipe to fit my tastes, but the original is from Ellie Krieger’s So Easy cookbook. Below you’ll find my version of Blueberry Baked French Toast. I hope you’ll enjoy!
Do you have a special memory tied to the first time you made a now-favorite dish?
- 1 day old baguette
- 2 cups skim milk (I’ve also used vanilla almond milk which is tasty!)
- 10 large eggs
- 1/3 of a cup maple syrup
- 1/2 of a teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon dark brown sugar
Prepare your 9×13 baking dish by spraying with cooking spray.
Slice your baguette into one inch thick slices.
Place the bread in a single layer in the baking pan. This can be hard depending on the bread, but arrange it the best you can.
In a medium mixing bowl, whisk together the milk, eggs, maple syrup, cinnamon and vanilla.
Gradually pour over the bread in the pan, ensuring all of the bread is now wet with the egg-milk mixture.
Scatter the blueberries on top of the bread.
Cover with saran wrap and refrigerate overnight (at least 8 hours).
In the morning, preheat the oven to 350 Degrees F.
Uncover the french toast. Sprinkle with the tablespoon of brown sugar evenly.
Bake for 45-55 minutes or set.
Serve warm, with syrup if you wish.