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Baked French Toast with Blueberries
Baked French Toast with Blueberries has slices of hearty bread in a creamy custard with sweet fresh blueberries. It bakes up warm and comforting under a generous brown sugar cinnamon topping.
Ingredients
8 ounces dense country bread sliced into 3/4 inch slices (half of a one-pound loaf)
4 whole eggs
1/4 cup granulated sugar
1 tablespoon vanilla extract
2 cups whole milk
2/3 cup all-purpose flour
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
4 tablespoons cold butter (1/2 a stick), plus more for preparing the pan
1 cup fresh blueberries
For serving, whipped cream and strawberries, vanilla ice cream, or fresh blueberry sauce. (optional)
Instructions
- Butter a 9×13-inch casserole dish.
- Slice the bread into ¾ inch somewhat uniform slices and lay out in prepared pan, overlapping as needed.
- In a medium bowl, beat eggs with sugar, vanilla and milk and pour over the bread, pressing the bread into the liquid.
- Cover with plastic wrap, pressing the plastic down onto the top of the bread. Then place a heavy weight on top such as a smaller pan or plate. Weigh the pan down if needed with canned goods or anything heavy. Refrigerate overnight.
- In a small to medium bowl, mix flour, brown sugar and cinnamon and with a pastry cutter or two forks, cut the butter into the mixture to about pea size. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F and remove the casserole dish from the refrigerator.
- Remove the weight and plastic and sprinkle the blueberries over the top.
- Sprinkle on the topping and bake for 30-35 minutes or until the custard is set.
- Broil for a minute or two to brown the top, if desired. Remove from oven and let sit five minutes to set up.
- Cut 3X4 into 12 portions and serve while still warm.
- Feel free to serve with whipped cream and strawberries, vanilla ice cream, or our fresh blueberry sauce (linked above in the ingredients list).
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Notes
A big thank you to my sister-in-law Pam for sharing this recipe!
