Monday, June 20, 2016

Blueberry Baked French Toast


True confessions: until now, I have never made baked french toast, french toast casserole, overnight french toast, whatever you want to call it. I've pinned several recipes, but just never did anything about it. So when I was assigned to Tara's Multicultural Table for Secret Recipe Club and I found this recipe, it was just the push I needed to actually make this dish.

And I'm so glad I did. We had it for brunch this past weekend, and my family ate the whole thing, and then asked if there was more. It was a huge hit. It's extremely easy to put together and can bake while some of the family is sleeping in. (Someone will have to get up to turn on the oven and put in the dish, but only one person. Maybe you won't draw the shortest straw on that one.)


Tara's recipe used strawberries, but I had a lot of blueberries on hand and so used those instead. I think this would be amazing with any berries, or with any combination. I'm already thinking of other great adjustments, like apples and cranberries, or apples with a caramel syrup, or pumpkin! There's lots of baked french toast in my future.

Be sure to check out all the other great recipes on Tara's blog, too...I am kind of ashamed that I was assigned Tara's Multicultural Table and I chose a decidedly American breakfast... although in my defense, French is in the name. She has a ton of really fascinating recipes from all over the globe. There's lots of inspiration there.


Get yourself some French bread and have a wonderful breakfast!

Find more good ideas at Inspiration Monday, Mix it Up.

Blueberry Baked French Toast

4 eggs
1 cup milk
1 cup heavy cream
1/4 cup sugar + 1 tablespoon, divided
pinch cinnamon
2 tsp. vanilla
6 cups cubed day old French bread (less than a 1 pound loaf)
1 cup blueberries, divided

In a large bowl or batter bowl, combine eggs, milk, cream, 1/4 cup sugar, cinnamon, and vanilla. Whisk until well combined. Fold in the bread and 3/4 cup of blueberries. Pour into a lightly greased 9" round baking dish, cover, and refrigerate 8 hours to overnight.

Remove casserole from refrigerator =lace remaining blueberries evenly over top of casserole.

Bake at 350 until set and top begins to turn golden, 35-45 minutes. During the last 10 minutes in oven, sprinkle the top with remaining 1 tablespoon sugar.

Let sit 10 minutes before slicing and serving. Serves 6-8.

10 comments:

  1. Sara I saw this on Mix It Up Monday! It looks delicious! Thanks for the recipe. I love make ahead dishes. Makes life feel less pressured! Happy Monday!
    Michelle

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  2. I love these sort of make-ahead breakfast/brunch dishes. This looks so good!

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  3. French is in the name :D I'm dying laughing!!! Still a fantastic choice and looks yummy!

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  4. This is the perfect make ahead breakfast. Great SRC choice

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  5. Looks delicious. Love your use of blueberries and glad you enjoyed it!

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  6. I've made baked French toast with apples but I think it would be even better with berries. It looks delicious, great pick! 😀

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  7. Love the addition of the blueberries.

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  8. I had made this a couple of months ago with a loaf of failed bread and it was totally wiped off the pan! Like you said, it makes a lovely and quick breakfast...

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  9. Yum! Blueberries are a big big hit right now. And I can't ever say no to a sweet breakfast.

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