Baked Blueberry French Toast
Baked blueberry French toast is a healthy, delicious make-ahead breakfast. With juicy blueberries and hints of cinnamon, it is perfect served warm with a hefty drizzle of maple syrup.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 loaf of bread, cubed
- 1 dozen eggs
- 1 - 1 1/2 cups milk (237-356 grams)
- 1/3 cup sugar (67 grams)
- 2 tsp ground cinnamon (5 grams)
- 1 tsp vanilla extract (6 grams)
- pinch of salt
- optional 1 pint blueberries or other fruit (2 cups / 330 grams)
Instructions
- 1
In a large bowl, whisk the eggs, milk, sugar, cinnamon, vanilla extract, and salt.
- 2
Add the cubed bread and mix to coat all the surfaces. If possible, cover the bowl with a plate that weighs down the bread, submerging it under the batter.
- 3
Let the bread soak up the batter for several hours to overnight in the refrigerator, mixing several times to redistribute the cubes. Feel free to use a potato masher to make the cubes smaller as they soften. If the bread is not fully saturated, add more milk and mix again.
- 4
When almost ready to bake, add the blueberries and give the bread-batter another thorough mix.
- 5
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- 6
Spread the mixture in the baking dish and cover with aluminum foil.
- 7
Bake for 20 minutes covered and another 25 minutes uncovered. If you use a metal baking pan, expect a shorter cook time. Aim for the internal temperature of the center of the French toast to be over 160°F. (This is the temperature at which egg is cooked through.)
- 8
Serve warm and drizzled with maple syrup.
- 9
Store leftovers in a covered container in the refrigerator.