Blueberry French Toast Bake
Prepare this Blueberry French Toast Bake the night before. Bake and serve next day, and look like a star!
- Prep Time: 20 minutes
- Cook Time: 8 hours 40 minutes
- Total Time: 9 hours
- Yield: 6-8 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 5–6 cups French baguette, sliced in 1 inch thick slices and then quartered
- 6 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup dark brown sugar*
- 1 cup frozen blueberries, defrosted
- 1/4 tsp cinnamon
- pinch of salt
- maple syrup and powdered sugar to serve with
Instructions
- Coat 9×13 baking pan with cooking spray.
- Take 2 tbsp. of brown sugar out of 1/2 cup, add 1/4 tsp of cinnamon to 2 tbsp. of brown sugar, mix, set aside.
- Arrange bread cubes in a baking pan in a single layer.
- Scatter the blueberries over the bread.
- In a medium bowl, mix eggs, milk, the rest of brown sugar, salt and vanilla.
- Pour the egg mixture evenly over the bread and blueberries. If necessary, press the bread cubes down gently, to make sure all of the bread gets a little egg mixture. (avoiding squshing the blueberries of course)
- Top with a brown sugar-cinnamon mixture. Cover with a plastic wrap and refrigerate overnight.
- Preheat oven to 350F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes.
- Serve with maple syrup and powdered sugar.
Notes
- *I cut the sugar amount by half thinking that I’ll be drowning my portion in maple syrup. If you’re not looking to serve with maple syrup, feel free to add more sugar.