Baked French Toast with a Whole Lotta Blueberries

Perfect for brunch or any lazy Sunday morning breakfast, this Baked French Toast with Blueberries is moist inside, bursting with blueberries with a crunchy crust. Sponsored by Davidson’s Safest Choice Eggs™.

Baked French Toast with Blueberries by

One of the first breakfast foods I perfected as a kid was making french toast. It was super easy. Scramble some eggs, dip the toast, cook it in a hot pan. BOOM! Breakfast is served. I was so proud of myself for making such a decadent meal. Between pancakes, waffles, crepes and french toast I was always infatuated with french toast. My kids, though, they like my pancakes and chocolate chip waffles. So, needless to say, I don’t get to make french toast in my house often, unless I am making it for myself. Which isn’t a bad thing, except I really don’t let myself indulge in french toast everyday.

My hubby, he has a sweet tooth, especially for breakfast. And not in a good way. He’s happy with a slice of pound cake, a danish, a doughnut or cookies with his morning coffee.

Baked French Toast with Blueberries by

“Really, dear?” I ask. “What kind of example are you setting for the kids?”

“What? What’s wrong with that?” replies the man who never had to go on a diet his whole entire life.

AARGH!!!!! I usually just throw my arms up in the air declaring defeat. After 14 years of marriage, I recognize when it’s futile to fight the fight.

Baked French Toast with Blueberries by

My typical breakfast is simple: yogurt, fruit and granola or a protein bar or eggs. But today, I’m sharing with you what I would love to eat every morning, my secret love: french toast. And for those of you who have family and friends that love french toast for breakfast, this is the recipe for you. I personally like it moist on the inside and crunchy outside. So that’s why this baked french toast is upright in a loaf pan, instead of flat in a pyrex. And since I used pasteurized eggs from Davidson’s Safest Choice Eggs™, I don’t have to worry about salmonella. 

It will feed about 7 or 8, depending on how many pieces of toast and blueberries you can cram into your loaf pan.

And did I mention this thing is jam packed with blueberries? A whole lotta blueberries, as my post title says it?! I also drizzled this bad boy with some quick blueberry syrup, too, because I really can’t get enough of those blue jewels.

Baked Blueberry French Toast

Perfect for brunch or any lazy Sunday morning breakfast, this french toast is moist inside, bursting with blueberries with a crunchy crust. Recipe by Laura Bashar of Family Spice


  • 6 eggs, large
  • 1 cup milk, low-fat
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom
  • 14 slices of whole wheat toast
  • 12 oz blueberries
  • 1/2 cup maple syrup


  1. Whisk together:
    • 6 eggs, large
    • 1 cup milk, low-fat
    • 1 tsp vanilla extract
    • 1/2 tsp cardamom
  2. Coat a 4" x 10" loaf pan with nonstick spray.
  3. Dip one at a time into the batter:
    • 14 slices of whole wheat toast
  4. Once each slice is coated with batter place into prepared loaf pan. Continue until all of the bread is in the pan.
  5. Scatter across the top and tuck between the toast slices:
    • 8 oz blueberries
  6. Cover with foil and chill french toast in the refrigerator for two hours or up to overnight.
  7. Preheat oven to 350ºF.
  8. Bake french toast covered for 40 minutes. Remove the foil top and continue baking for 20 more minutes.
  9. While the french toast is baking, prepare the blueberry syrup by heating in a small saucepan over medium heat and adding:
    • 1/2 cup maple syrup
    • 4 oz blueberries
  10. Cook until blueberries are soft and burst, about 15 minutes. Serve with the warm french toast.

Prep Time:

Yield: Serves 7

Cook Time:

Baked French Toast with Blueberries by

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice Eggs™ to develop a breakfast recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!

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25 Responses to Baked French Toast with a Whole Lotta Blueberries

  1. I’ve been mentioning pasteurized eggs for ages even though my blog is totally noncommercial simply because I think the product makes sense. It’s rare that one gets ill from eggs, but it does happen. And I don’t know about you, but I find it impossible to make cookies without tasting the dough! Which of course usually has raw egg. Same deal with French Toast batter – I always taste it to see if there’s something it needs. Speaking of French Toast 😉 yours looks excellent! I like soft center, crispy top too, so your method is perfect. And I love all the blueberries! Good stuff – thanks.

    • For a very veryyy long time I didn’t make the connection between the english name french toast and our french pain perdu (lost bread). why they had to call it differently too! My mum wouldn’t make it that often and my granmother neither. Croissant and pain au chocolat are more favored, but I ll tell you one thing I d always choose your blueberry baked french toast over my beloved croissant and pain au chocolat

  2. This looks delicious!! Mr. Ps mother does another version that comes out amazing…

  3. Love your baked French Toast, this would make a perfect weekend breakfast!

  4. Gorgeous recipe… sounds like a bread and butter pud of sorts, with blueberries… one of my favourite fruits. Found your blog via Manuela, and so glad I did!

  5. This is truly a sumptuous decadent dish which looks spectacular. My grandmother used to make French toast but I never do. This looks good enough to convert me though.

  6. sunithi at #

    beautiful ! love this wholesome version. Thinking of making it with gluten free bread !! I am the sweet tooth person at home but I try healthy sweet treats & this is def on my list !! Love the fresh new look on your blog !!

    • I used my high fiber whole wheat bread for this french toast to keep it semi-healthy!

  7. Oooh – so pretty. I’m a French toast person too. My kids would happily eat waffles and pancakes forever, but I’m always up for a good French toast. I think I might be able to polish this one off all by myself! ; )

    • Um, I did polish this myself! These kids don’t know what they are missing!

  8. I absolutely adore French toast for breakfast or dessert. Never tried it baked, sounds great! Thanks for being a part of the YBR this month:)

  9. Adri at #

    I adore blueberries. I am a fiend for French Toast. I can’t wait to make this! Thanks!

  10. G’day! Love your photo and your baked recipe!
    Who could go for some of this RIGHT now? ME!!
    Great entertaining dish for brekkie!
    Cheers! Joanne

  11. Those bursting blueberries in the middle of those thick pieces of bread, awesome breakfast for sure Laura! The whole wheat bread makes it healthy?! jaja

    • Paula, I totally drowned it with blueberries. No such as thing as too many blueberries, right?!

  12. Laura this is a fun story – thanks for sharing! It reminded me that I’ve never made French toast as an adult, but I have strong memories of making it as a kid. Your recipe would work well with gluten-free bread I think – I’ll have to give this one a try. But I’m with you … for everyday breakfasts, it’s a protein shake or plain Greek yogurt with berries, eaten next to a man who never needs to diet! 🙂

  13. This looks amazing!! I have been on a huge blueberry kick lately, so heading over to check out the recipe ASAP-would be so easy to make this gluten-free too 🙂

  14. Oh my word… all those blueberries have me swooning like a school girl! Love this!

  15. Can’t go wrong with baked french toast. So classy and I love a whole-lotta blueberries in it 🙂

  16. this looks soooooooooooooo good. love your photos… my husband is the opposite, he loves savory for breakfast, i can do either one.
    i’ve seen ina make her baked french toast.. it’s been on my list for too long.

  17. did you use whole wheat toast or challah bread here?
    they look like challah?

    • I used whole wheat toast. Some the pieces were a little folded so maybe that’s why it looks thicker. It’s easy to make, so I hope you try it!

  18. I love that you put abundant blueberries in here… they are so expensive in Japan and I’ve been craving it every single day. When I go back, I think I’ll live off with blueberries for a while. I’m craving that much. Crazily. This looks so delicious!

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