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.
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. You can also use raspberries, blackberries and even chopped peaches. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Baked French Toast with Blueberries
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
7 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
john@kitchenriffs says
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.
Helene D'souza says
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
Mr. & Mrs. P says
This looks delicious!! Mr. Ps mother does another version that comes out amazing…
Laura (Tutti Dolci) says
Love your baked French Toast, this would make a perfect weekend breakfast!
Lizzy (Good Things) says
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!
Suzanne Perazzini says
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.
sunithi says
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 !!
Laura Bashar says
I used my high fiber whole wheat bread for this french toast to keep it semi-healthy!
Jeanne @JollyTomato says
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! ; )
Laura Bashar says
Um, I did polish this myself! These kids don’t know what they are missing!
Nancy/SpicieFoodie says
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:)
Adri says
I adore blueberries. I am a fiend for French Toast. I can’t wait to make this! Thanks!
Laura Bashar says
What’s not to adore? I hope you do make it – enjoy!
Joanne T Ferguson says
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
Laura Bashar says
Yup, it’s perfect for brunch, breakfast or brekkie! : )
Paula @ Vintage Kitchen Notes says
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
Laura Bashar says
Paula, I totally drowned it with blueberries. No such as thing as too many blueberries, right?!
Lisa @ Whisk & Cleaver says
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! 🙂
EA-The Spicy RD says
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 🙂
ashley - baker by nature says
Oh my word… all those blueberries have me swooning like a school girl! Love this!
Kiran @ KiranTarun.com says
Can’t go wrong with baked french toast. So classy and I love a whole-lotta blueberries in it 🙂
Honey What's Cooking says
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.
Honey What's Cooking says
did you use whole wheat toast or challah bread here?
they look like challah?
Laura Bashar says
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!
Nami | Just One Cookbook says
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!