Blueberry French Toast Bake (perfect for fresh blueberries!)

Blueberry French Toast Bake

I hit the blueberry fields again this morning, walking away with five hot, tired kids (It’s okay. They were ours.) and four bowls of fresh, sweet blueberries. I decided that some of today’s blueberries would be tomorrow’s French toast. Only I couldn’t wait until tomorrow. So we ate this French toast for dinner tonight. It was delicious and would make a great addition to any brunch or breakfast… or dinner menu.

This recipe comes from our church cookbook, submitted by two great cooks in our congregation (I made a few minor changes). It quickly became a favorite, making regular appearances at many brunches & potlucks. And for good reason.

It is easy to assemble the night before and always receives rave reviews when served. Most of the ingredients are basic and the star of the show, the humble blueberry, is in season now.

Check out your grocery store’s discounted baking racks (for whatever reason, I rarely find these anywhere near the bakery. They are usually located in some random location like the meat department or freezer aisle.) for great bargains on day-old bread. I bought a loaf of French bread for under a buck that works perfectly in this recipe. You can also use the wildly famous No-Knead Bread!

RELATED: How to flash freeze berries (in case you want to make this in the blueberry off-season)

Blueberry French Toast Bake

Ingredients

French Toast:
1 loaf day-old French bread, crusts removed
2 (8 oz.) packages light cream cheese
1-2 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup

Sauce:
1/2 c. sugar
1 T. cornstarch
1 c. water
2 c. fresh or frozen blueberries

1. Cut the bread into 1″ cubes. Place half in a 9×13 (or other shallow 4ish quart baking dish) dish coated with cooking spray. Cut cream cheese into 1″ cubes. Place over bread. Top with blueberries and remaining bread.
2. In a large bowl, beat the eggs and add the milk and syrup; mix well. Pour over the bread mixture.
3. Cover and chill for 8 hours or overnight.
4. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 30 minutes.
5. Uncover and bake for 25-30 minutes or until golden brown and the center is set.

Sauce: In a saucepan, combine the sugar and cornstarch. Add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until the berries have burst. Serve over baked French toast.

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These Pyrex Easy Grab baking dishes with lids are perfect for anything that needs to be refrigerated overnight.  Especially perfect if you are transporting the casserole to a brunch or party outside your home.

Looking for more delicious breakfast options?

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