This Baked Blueberry French Toast makes a delicious breakfast or brunch recipe! Made with bread, blueberries, maple syrup and topped with a streusel topping, this baked french toast recipe is always a favorite!
Looking for more quick and easy breakfast recipes? I think you’ll love my fluffy buttermilk pancakes, easy french toast, my breakfast casserole, and my tender two ingredient cream biscuits.
Baked Blueberry French Toast Recipe
Ingredients
For this baked French toast recipe, you’ll need the following ingredients.
- bread cut into 1-inch cubes – I prefer to use sourdough, but you can use your favorite bread.
- blueberries – you can use fresh or frozen blueberries that have been thawed.
- milk – I prefer to use whole milk for its rich and creaminess it gives, but you can use your favorite milk.
- eggs – I use large eggs that are at room temperature for easier mixing.
- maple syrup or honey – adds a bit of sweetness to the French toast.
- vanilla extract – adds flavor to the recipe
- ground cinnamon – adds flavor to the recipe. You can omit if preferred.
- salt – enhances the flavors in the recipe.
For the STREUSEL TOPPING:
- flour – I use and recommend all-purpose flour here
- brown sugar – you can use light or dark brown sugar based on your preference
- ground cinnamon – enhances the flavor in the streusel. You can omit, if preferred.
- butter – dice your butter so that it combines more easily.
- confectioner’s sugar – this is an optional ingredient that I use to dust the top of the final dish for serving.
Step-by-Step Instructions
Arrange cubed bread. I begin by cutting my bread into 1-inch cubes. I love to use sourdough in this recipe, but you can use any bread that you have on hand – leftover biscuits, sandwich bread, challah bread, or whatever your family loves. Then, I arrange half of the bread in a 9×13 baking dish sprayed with nonstick cooking spray or buttered well.
Add blueberries. Add half of the blueberries to the bread cubes and then repeat the layering with the remainder of the bread cubes and blueberries.
Make batter and streusel. Whisk together the milk, eggs, honey (or maple syrup), vanilla, cinnamon, and salt. Pour over the bread and blueberries. Then, mix the flour, brown sugar, cinnamon, and butter until well combined and crumble over the top.
Bake and serve. Pop into the oven and bake until set and golden brown, about 40 minutes. Remove from the oven and dust with confectioner’s sugar if you are using it, and serve with maple syrup.
Storage Tips
To store. Allow to cool and cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
To make ahead. Assemble the recipe without baking. Cover the baking dish with plastic wrap and store in the refrigerator overnight. Remove from the refrigerator as the oven preheats, and then bake according to the directions. The baked French toast may require a few more minutes of baking time.
To freeze. Assemble the french toast casserole without baking. Cover the dish with plastic wrap and then a layer of foil. Freeze for up to 3 months. Allow to thaw in the refrigerator overnight and then back as directed.
Here’s my Baked Blueberry French Toast recipe. I hope you love it as much as we do!
Baked Blueberry French Toast Recipe
Ingredients
- 1 loaf sourdough bread, cut into 1-inch cubes
- 1 1/2 cups fresh blueberries
- 1 1/2 cups milk
- 3 large eggs
- 3 tablespoons honey , or maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- pinch kosher salt
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, diced
- confectioner’s sugar, for dusting, optional
Instructions
- Preheat oven to 350º F. Spray 9×13 baking dish with non-stick cooking spray or butter the pan. Arrange half of the bread cubes in the baking dish topped with half of the blueberries. Repeat with the remainder of the bread cubes and blueberries and set aside.
- Whisk together the milk, eggs, honey, vanilla, cinnamon and salt in a medium mixing bowl and pour over the bread and blueberries.
- Mix together the flour, brown sugar, cinnamon and butter until well combined. Crumble on top of the bread and blueberries and bake until set and golden brown, about 40 minutes.
- Remove from the oven and dust with confectioner’s sugar, if using. Serve warm with maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Love this!!! I made it recently and am passing it on to my friends and family.
Next time I might add chopped pecans to topping, but loved it without!!
Thanks for sharing.
Thanks, Rosalind, so happy you enjoyed it.
Thank you for the great recipe! This is delicious and easy to make. My kids love it. We made it with cubed apple struesel bread.
Thanks, Ann. I’m so glad your children loved it.
I like your recipes for all the detail you give them. But I would like to make this for a diabetic friend and I don’t see the nutrition information.
Shari, the nutrition information has been added to this recipe. Hope your friend enjoys.
Delicious, quick and easy! I accidentally added 2 tsp cinnamon to the bread and therefore added another tsp to the struessel topping. I’d make the same mistake again (but maybe because my cinnamon is a couple years old now). Thanks for sharing!
Thanks, Jana. I might try the extra cinnamon next time I make this recipe. I’m so glad you loved it.
Hi,
I have 2 questions …
Can dried blueberries be used instead of fresh? That’s all I have on hand at the moment.
My eggs are all double-yolked. Should I still use 3?
Thanks!
Bambi, you can use dried cranberries in this recipe. You may want to rehydrate the berries by soaking, covered for about 10 minutes. Then drain. Use 3 of your double-yoked eggs. Hope you enjoy!