Blueberry Baked French Toast is an overnight style baked French Toast with summer blueberries tucked inside.
Blueberry Baked French Toast
By Sue Lau | Palatable Pastime
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I think the thing I like best about this recipe, besides that it has yummy blueberries, is that you make it ahead and toss it in the oven in the morning.
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But besides that, I could eat this any time of day, as I occasionally like to make breakfast for dinner. You’d think I have more weekend time, but if I take off early to hit the farm markets, I often grab something on the go.
And this is something I could also enjoy for dessert with a scoop of ice cream, considering how much it reminds me of bread pudding.
But especially for holiday breakfasts and also ones where I have guests staying over (this does feed a bunch!) this is perfect for getting more time to jibber jabber with them over coffee. And sometimes, on mornings of Thanksgiving, I am in a dead heat to get other things started, so having this ready to bake is such a relief.
I hope you enjoy it. It is National Blueberry Month after all. But we eat blueberries pretty much all year, with winter crops coming in from Florida.
Blueberry Baked French Toast
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Blueberry Baked French Toast
Ingredients
French Toast:
- 16 ounces stale challah bread cubed
- 1-1/2 cups fresh blueberries
- 10 large eggs
- 2 cups unsweetened almond milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup maple syrup
Streusel topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons butter or margarine for dairy-free
Other:
- 1/3 cup sliced blanched almonds
- maple syrup as needed
- powdered sugar as needed
Instructions
- Spray or butter an oblong baking pan.
- Layer half the bread cubes in the bottom of the pan and top with 3/4 cup blueberries.
- Add the rest of the bread and then the rest of the blueberries.
- Whisk the eggs, almond milk, cinnamon, extracts, brown sugar and maple syrup together.
- Pour over the top of the casserole, cover pan and refrigerate for several hours or overnight.
- Preheat oven to 350F.
- Mix the streusel ingredients (flour, brown sugar, cinnamon and butter) together in a small bowl until crumbly and set aside.
- Sprinkle with the streusel topping and the almonds over the casserole.
- Bake uncovered, for 45 minutes.
- Let rest ten minutes, then slice and serve with maple syrup and a sprinkling of powdered sugar, if desired.
Notes
Nutrition
It’s National Blueberry Month!
Enjoy these other blueberry recipes as well.
- Blueberry Baked French Toast by Palatable Pastime
- Blueberry Sour Cream Crumb Cake by A Day in the Life on the Farm
- Frozen Blueberry Pops by The Redhead Baker
- Goat Cheese Panna Cotta with Balsamic Blueberries by Culinary Adventures with Camilla
- Kentucky Cobbler Cocktail by Bear & Bug Eats
- Lemon Berry Dump Cake by Jolene’s Recipe Journal
- Roasted Blueberry Gin & Tonic by Amy’s Cooking Adventures
Above all, join my recipe group on Facebook for more recipes from blogger friends around the world!
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Sounds wonderful Sue. Love that you added almonds. Thanks for joining me.
I wish I had a plate of this right now. Sue, it looks delicious. Thanks for sharing.
Love this! What a perfect breakfast!
I’ve never made baked french toast, I need to change that !
This is delicious and the streusel topping is a delight. I like that much of the prep occurs the night before, makes it real quick to finish and bake in the morning.