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Blueberries and Cream French Toast Bake

Blueberries and Cream French Toast Bake
Prep Time
10 min
Cook Time
50 min
Yields
6 servings

Start this weekend off on the right foot with this oven-baked French toast casserole that can be assembled the night before for a stress-free breakfast or brunch in bed. Using cream in the custard makes this extra decadent and delicious, but milk will work as well for a lightened up version.

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ingredients

Maple Brown Sugar Drizzle

2
Tbsp packed brown sugar
2
Tbsp maple syrup
2
Tbsp melted butter
¼
tsp ground cinnamon

French Toast Bake

1
cup 10% cream or whole milk
3
eggs
½
cup granulated sugar
1
pinch salt
1
tsp vanilla
8
cups cubed day-old egg bread or Italian loaf
2
cups fresh blueberries, divided
Whipped cream (optional)
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directions

Step 1

For the Maple Sugar Drizzle: Stir brown sugar with maple syrup, butter and cinnamon until combined.

Step 2

For French Toast Bake: Grease an 8 x 8-inch square glass baking dish. In a large bowl, whisk cream with eggs, sugar, salt and vanilla. Add bread cubes and toss to coat. Stir in 1 cup blueberries.

Step 3

Transfer mixture to prepared baking dish. Cover and refrigerate for at least 2 hours and up to overnight, or until mixture is absorbed.

Step 4

Preheat oven 350°F. Top evenly with Maple Sugar Drizzle. Bake, uncovered, for 50 to 60 minutes or until fluffy and golden.

Step 5

Serve with remaining blueberries and whipped cream if desired.

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My rating for Blueberries and Cream French Toast Bake
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