Blueberry French Toast Bake
I hit the blueberry fields again this morning, walking away with five hot, tired kids (It’s okay. They were ours.) and four bowls of fresh, sweet blueberries. I decided that some of today’s blueberries would be tomorrow’s French toast. Only I couldn’t wait until tomorrow. So we ate this French toast for dinner tonight. It was delicious and would make a great addition to any brunch or breakfast… or dinner menu.
This recipe comes from our church cookbook, submitted by two great cooks in our congregation (I made a few minor changes). It quickly became a favorite, making regular appearances at many brunches & potlucks. And for good reason.
It is easy to assemble the night before and always receives rave reviews when served. Most of the ingredients are basic and the star of the show, the humble blueberry, is in season now.
Check out your grocery store’s discounted baking racks (for whatever reason, I rarely find these anywhere near the bakery. They are usually located in some random location like the meat department or freezer aisle.) for great bargains on day-old bread. I bought a loaf of French bread for under a buck that works perfectly in this recipe. You can also use the wildly famous No-Knead Bread!
RELATED: How to flash freeze berries (in case you want to make this in the blueberry off-season)
Blueberry French Toast Bake
1 loaf day-old French bread, crusts removed
2 (8 oz.) packages light cream cheese
1-2 c. fresh or frozen blueberries
2 c. milk
1/3 c. maple syrup
1/2 c. sugar
1 T. cornstarch
1 c. water
2 c. fresh or frozen blueberries
- Cut the bread into 1″ cubes. Place half in a 9×13 (or other shallow 4ish quart baking dish) dish coated with cooking spray. Cut cream cheese into 1″ cubes. Place over bread. Top with blueberries and remaining bread.
- In a large bowl, beat the eggs and add the milk and syrup; mix well. Pour over the bread mixture.
- Cover and chill for 8 hours or overnight.
- Remove from fridge 30 minutes before baking. Cover and bake at 350 for 30 minutes.
- Uncover and bake for 25-30 minutes or until golden brown and the center is set.
Sauce: In a saucepan, combine the sugar and cornstarch. Add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until the berries have burst. Serve over baked French toast.
These Pyrex Easy Grab baking dishes with lids are perfect for anything that needs to be refrigerated overnight. Especially perfect if you are transporting the casserole to a brunch or party outside your home.
Looking for more delicious breakfast options?
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I’ve made a french toast recipe just like this several times, and the kids love it. But every time, I write myself a note that it needs some kind of sauce. This looks like the perfect answer… thank you!
Anna – This is Emily, and I pick at Jay’s in OR City (503-631-3345). The owner is pretty particular about how her field is picked, but it’s no-spray for $1.20/lb. You’ll probably find that most farms only go a few days out on open picking days, often closing for a couple days here and there to let more berries ripen.
Suzie – Check out http://www.oregonblueberry.com for blueberry fields in Oregon organized by county. Happy picking!
Mmmm…..that looks delicious…I am hoping to go blueberry picking soon! Would love some suggestions of places to go…I am in Cornelius, could travel as far as beaverton or so….
Rowell Brothers in Scholls has an early variety of blueberries that we have been picking for two weeks that is amazing!
Oh, my! That looks heavenly!
Angela, where did you go blueberry picking? I called around yesterday and most of them were not open! Thanks 🙂