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™.
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.
Is French toast French?
One of the first references of anything similar to this dish is from an Ancient Roman cookbook where bread is soaked in milk and eggs, fried and covered in honey. Other variations of this dish can be found in countries all over Europe, but many believe that this dish was a way to use old stale bread.
In France, this dish is called “pain perdu,” which means “lost bread,” again referring to old bread that would be thrown away. It was the European settlers who brought French toast to America.
How to make baked French toast
Traditionally, French toast is made on the stove. The batter soaked pieces of bread are pan fried until the eggs soaked in the bread is cooked and each side is browned. This produces a dish that is more crispy than soft.
I prefer my French toast a little bit on the softer side so I really love the texture from baked French toast. To make baked French toast, the batter soaked bread slices are nestled upright in a loaf pan and then baked in the oven until done, which can take 45 minutes to an hour.
How to serve baked French toast
You can prepare baked French toast plain, or how I like it, stuffed and drowned in blueberries. Oh yeah. Before you bake your French toast, stuff about 8-ounces of blueberries between and on top of each bread slice. As they cook, the blueberries will burst and their juices will get soaked into the bread.
I like to serve my blueberry baked French toast with homemade blueberry syrup. If you think this is too much blueberry goodness, you are so wrong. Feel free to try this dish with raspberries, blackberries, strawberries or even chopped peaches.
Can you make baked French toast ahead of time?
This recipe for baked French toast will feed about 7 or 8, depending on how many pieces of toast and blueberries you can cram into your loaf pan and figuring 2 slices of toast person. So you see, this is a great dish to serve for a crowd on Christmas morning, Easter brunch or Mother’s Day.
So if you are feeding this dish to a crowd, you can totally assemble your baked French toast the night before and then baked in the morning. Just keep it covered in foil while it sits in the refrigerator and make sure it does not dry out.
- 6 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 14 slices of whole wheat toast
- 12 oz blueberries
- 1/2 cup maple syrup
- Whisk together eggs, milk, vanilla and cardamom.
- Coat a 4" x 10" loaf pan with nonstick spray.
- Dip a piece of bread one at a time into the batter.
- Once each slice is coated with batter place into prepared loaf pan. Continue until all of the bread is in the pan.
- Scatter 8oz blueberries across the top and tuck between the toast slices.
- Cover with foil and chill french toast in the refrigerator for two hours or up to overnight.
- Preheat oven to 350ºF.
- Bake french toast covered for 40 minutes. Remove the foil top and continue baking for 20 more minutes.
- While the french toast is baking, prepare the blueberry syrup by heating remaining 4 oz blueberries with maple syrup in a small saucepan over medium heat.
- Cook until blueberries are soft and burst, about 15 minutes.
- Serve with blueberry syrup.
You can also use raspberries, blackberries and even chopped peaches.
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Serving Size:2 slices
Amount Per Serving: Calories: 322 Total Fat: 7g Saturated Fat: 2g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 162mg Sodium: 365mg Carbohydrates: 50g Fiber: 5g Sugar: 22g Protein: 15g