Baked Blueberry French Toast
The beauty of this baked French toast is that you can get it all ready the night before, so you just need to assemble and bake it in the morning. I got this recipe many years ago from a parent at my son's school, and while I have revised and simplified it, I wish I knew the original author so I could thank them personally for all the successful brunches where this dish has taken center stage.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Passive Time | 8 hours |
| Servings |
servings
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Ingredients
- 1 small loaf day-old challah or French bread
- 3 eggs
- 3 Tbsp. sugar
- 1 tsp. vanilla extract
- 2 1/4 cup milk any variety
- 1/2 cup flour
- 6 Tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup butter or margarine
- 2 cup frozen or fresh blueberries
Ingredients
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Instructions
- Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
- In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well.
- Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
- In the morning, heat the oven to 375 degrees.
- Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture.
- Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes and cut it into squares to serve.
Recipe Notes
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Nutritional Information Per Serving (% based upon daily values): Calories 233, Total Fat: 9g, 13.5%; Saturated Fat: 5g, 24%; Cholesterol: 89mg, 29.5%; Sodium: 171mg, 7%; Total Carbohydrate: 31g, 10.5%; Dietary Fiber: 2g, 7%; Sugar: 14g; Protein: 8g
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