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.
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 yogurt 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.
Jump to:
Why this recipe is so awesome
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.
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 mushy or 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.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
How to serve this up
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.
Recipe tips
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.
If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.
Baked French Toast with Blueberries
Ingredients
- 6 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- 14 slices of whole wheat toast
- 12 oz blueberries
- ½ cup maple syrup
Instructions
- 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.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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!
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!
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.
Can’t go wrong with baked french toast. So classy and I love a whole-lotta blueberries in it 🙂
Oh my word… all those blueberries have me swooning like a school girl! Love this!
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 🙂
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! 🙂
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?!
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
Yup, it’s perfect for brunch, breakfast or brekkie! : )
I adore blueberries. I am a fiend for French Toast. I can’t wait to make this! Thanks!
What’s not to adore? I hope you do make it – enjoy!
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:)
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!
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!
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.
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!
Love your baked French Toast, this would make a perfect weekend breakfast!
This looks delicious!! Mr. Ps mother does another version that comes out amazing…
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… Read more »
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