Baked Blueberry French Toast Recipe

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.

Make Ahead and Freezing Instructions

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!

5 from 2 votes

Baked Blueberry French Toast Recipe

Breakfast — 50 mins

Prep Time 10 mins

Cook Time 40 mins

Servings 12

Course Breakfast

Cuisine American

Author Robyn Stone | Add a Pinch

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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 is always a favorite!

Ingredients  

1x2x3x

• ▢ 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 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

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.

Nutritional Information

Calories: 272kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 319mg | Potassium: 141mg | Fiber: 2g | Sugar: 14g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

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Enjoy!
Robyn xo