Baked Blueberry French Toast

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



  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 min
Cook Time: 1 hour
Inactive Time: 2 hours or up to overnight chill time
Difficulty: Easy
Servings: 7
Serving Size: 2 slices of french toast