Blueberry French Toast Bake

blueberry french toast bake

I had never been fond of French toast.  There’s something about the soft, flimsy, egg-y texture that turned my pallet in a not-so-good way.  Until one day my darling Hubby made a version of Ellie Krieger’s  blueberry french toast bake and now I’m a French toast hating hypocrite.

This make-ahead breakfast is unbelievably delicious and will undoubtedly come in handy during hectic weekday mornings.  I was hooked at first bite.  But then again, what’s not to love? The bread isn’t soggy (thanks to a whole wheat baguette), there’s a bit of crunch from toasted almonds, a hint of sweet from real maple syrup, and plenty of plump blueberries. How could I be such a stooge?

A few months ago I was on quite the blueberry kick what with blueberry crisp, those yummy yogurt muffins and -one of my favorites – blueberry orange bread.  But, I shamefully scoffed at this blueberry french toast bake, jumping to wrongful conclusions before taking a bite.

Lesson tastefully learned.

Blueberry French Toast Bake
Serves: 4
  • ½ whole-wheat baquette cut into 1-inch cubes (about 9 inches long)
  • 1 cup low-fat milk (1%)
  • 4 eggs
  • 4 egg whites
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla or almond extract
  • ½ teaspoon ground cinnamon
  • 1 Cup fresh blueberries
  • ¼ cup sliced almonds, lightly toasted
  • 1 Tablespoon dark brown sugar
  1. Spray a 9" pie plate with cooking spray.
  2. Whisk together milk, eggs and egg whites, syrup, flavoring (vanilla or almond) and cinnamon.
  3. Arrange bread cubes in a single layer and pour mixture over the bread. Be sure that the bread is evenly saturated.
  4. Scatter the blueberries on top and sprinkle with toasted almonds and brown sugar.
  5. Cover and refrigerate 8 hours or overnight.
  6. Uncover and bake at 350F preheated oven for 50-60 minutes.


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