• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Camp & Cabin Cookbook
  • Shop
  • Videos
  • Portfolio
  • About
    • PR / Ad Friendly
    • Press
    • Privacy Policy
    • Terms and Conditions

Family Spice

Fresh Family Recipes with a Persian Flair

Home » Baked French Toast with a Whole Lotta Blueberries

by Family Spice 25 Comments

Baked French Toast with a Whole Lotta Blueberries

Pin273
Tweet
Reddit
Yum
Share13
Email
Shares 286
Jump to recipePrint recipe

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 FamilySpice.com

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 FamilySpice.com

“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 FamilySpice.com

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 French Toast with Blueberries by FamilySpice.com

Baked Blueberry French Toast

Author:

Laura Bashar

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

Ingredients:

  • 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

Directions:

  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: 15 mins

Yield: Serves 7

Cook Time: 1 hour

Print

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!

Filed Under: Breakfast, Recipes Tagged With: blueberries, cardamom, eggs, maple syrup, milk, pancakes & french toast, Safest Choice Eggs™, vanilla extract, whole wheat

« Mayo-Free Cider Vinegar Potato Salad
Red, White and Blue Ice Cream Cupcakes »

Reader Interactions

Comments

  1. [email protected] says

    at

    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.

    Reply
    • Helene D'souza says

      at

      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

      Reply
  2. Mr. & Mrs. P says

    at

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

    Reply
  3. Laura (Tutti Dolci) says

    at

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

    Reply
  4. Lizzy (Good Things) says

    at

    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!

    Reply
  5. Suzanne Perazzini says

    at

    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.

    Reply
  6. sunithi says

    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 !!

    Reply
    • Laura Bashar says

      at

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

      Reply
  7. Jeanne @JollyTomato says

    at

    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! ; )

    Reply
    • Laura Bashar says

      at

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

      Reply
  8. Nancy/SpicieFoodie says

    at

    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:)

    Reply
  9. Adri says

    at

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

    Reply
    • Laura Bashar says

      at

      What’s not to adore? I hope you do make it – enjoy!

      Reply
  10. Joanne T Ferguson says

    at

    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

    Reply
    • Laura Bashar says

      at

      Yup, it’s perfect for brunch, breakfast or brekkie! : )

      Reply
  11. Paula @ Vintage Kitchen Notes says

    at

    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

    Reply
    • Laura Bashar says

      at

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

      Reply
  12. Lisa @ Whisk & Cleaver says

    at

    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! 🙂

    Reply
  13. EA-The Spicy RD says

    at

    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 🙂

    Reply
  14. ashley - baker by nature says

    at

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

    Reply
  15. Kiran @ KiranTarun.com says

    at

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

    Reply
  16. Honey What's Cooking says

    at

    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.

    Reply
  17. Honey What's Cooking says

    at

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

    Reply
    • Laura Bashar says

      at

      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!

      Reply
  18. Nami | Just One Cookbook says

    at

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Cart

Welcome!

Hi! My name is Laura, recipe developer, graphic designer, photographer, cookbook author, wife & mom of three living in San Diego, CA. Read More…

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Subscribe via email…

Follow me on Instagram

Copyright © 2018 FamilySpice · Implemented by WPopt
Family Spice images and content are copyright protected. These copyrighted works cannot be republished or used without prior permission. Licensing inquiries for commercial use, publication and general distribution can be sent to [email protected]

MENU
  • Home
  • Recipes
  • Camp & Cabin Cookbook
  • Shop
  • Videos
  • Portfolio
  • About
    • PR / Ad Friendly
    • Press
    • Privacy Policy
    • Terms and Conditions