My BFF- hee hee- I just had to sneak this in-Lory introduced me to this french toast bake and I LOVE IT!! It is just sweet enough and the addition of blueberries pushes it over the top. I made this french toast bake for Christmas morning and it was a huge hit.
Some of my best memories involve brunch with family and friends. You can be so flexible with brunch time- you can include lite lunch items, the classic breakfast trio- bacon, eggs and potatoes and even include sweet items. This french toast bake is one of those sweeter items. I especially love brunch items where you can make it up and set it aside and throw it in the oven in the morning to bake.
Here are the cast of characters for this breakfast bake. BTW- these blueberries I bought from Wal-mart (yes I know that they are evil....) were so good. They were so plump and were some of the biggest blueberries that I had ever seen. You can find them in the freezer section and they were a lot (cheaper) than some of the other supermarket frozen blueberries.
The night before you want to bake the french toast, you will cut your loaf of bread into small chunks, whip your eggs and sugar till light and fluffy, add in the half and half and then soak the bread cubes overnight in the mix. 
The next morning you will add your blueberries to the soaked bread chunks. See how plump those blueberries look. I think I just want to see how many more times I can use the word plump.....
On your stove top you will melt a half cup f butter and half cup of brown sugar. You will cook both until the mix is bubbling gently.
Pour your bread mix in a lightly greased casserole dish and then drizzle this buttery, sugary mix on top.
Bake at 325 degrees for 1 hour or until top if puffed and lightly browned.
Here is what the finished french toast bake looks like. You can serve this french toast with maple syrup, but personally I enjoy it just the way it is. But if you do make this and serve it with maple syrup- let me know how you like it.
Again- check out those blueberries...plump....
Here is the recipe in case you want to bake this bad boy on up for your next brunch. Hey- invite me too!!
Blueberry French Toast
8 cups French bread (one loaf) 1" cubed
5 eggs
1 cup sugar
3 cups milk or half&half
1 1/2 cups Frozen blueberries
1/2 cup butter or margarine
1/2 cup brown sugar
Place bread cubes in large bowl
Whip eggs and sugar until light in color and thick. Add half and half.
Pour mixture over bread cubes
Cover and refrigerate overnight
In the morning, preheat oven to 325
Mix 1 cup blueberries into bread and put into greased 9X13 pan
Sprinkle remaining berries on top
On stove in a saucepan, melt butter and brown sugar until bubbly
Pour mixture over bread and berries
Bake at 325 for 1 hour or until puffed
Serve with syrup
Enjoy!!8 cups French bread (one loaf) 1" cubed
5 eggs
1 cup sugar
3 cups milk or half&half
1 1/2 cups Frozen blueberries
1/2 cup butter or margarine
1/2 cup brown sugar
Place bread cubes in large bowl
Whip eggs and sugar until light in color and thick. Add half and half.
Pour mixture over bread cubes
Cover and refrigerate overnight
In the morning, preheat oven to 325
Mix 1 cup blueberries into bread and put into greased 9X13 pan
Sprinkle remaining berries on top
On stove in a saucepan, melt butter and brown sugar until bubbly
Pour mixture over bread and berries
Bake at 325 for 1 hour or until puffed
Serve with syrup
Marci
My girlfriend made this for us this weekend before our snow shoe trip and it was delicious. I loved it with the mayple syrup!!
ReplyDeleteI'm not surprised this was posted on pinterest...Awesome!!!
I am so glad that you loved it. I think I will need to branch out and try it with maple syrup next time. :)
DeleteWe made this dish for a brunch.it was for baby shower!! Everybody Loved it served with blueberty syrup.
ReplyDeleteYeah!! The blueberry syrup sounds perfect!!
DeleteHow many does it serve?
ReplyDeleteThe french toast bake is made in a 9x13 inch pan so I would say it serves 6-8 people easily depending on how hungry everyone is!! Enjoy!
DeleteThank you for sharing your delicious and easy to make recipe. Recently, I made two for a school wide breakfast, it was a big hit! Many teachers asked for the recipe after trying it. My own five children love it with or without the blueberries as I had made two more for Easter.
ReplyDeleteI missed this somehow! I am planning on making it this summer with mixed berries. I will let you know how it turns out!! I am glad you like it.
DeleteThank you for this recipe! It is delicious as is, but if you add a little Mexican vanilla (1 1/2 tsp) to the egg mixture it becomes glorious!
ReplyDeleteSounds amazing!! I will try it next time! Thank you!
DeleteDo you really have to make it the night before?
ReplyDeleteIt really helps the bread soak up the egg mix and enhances it's flavor. I imagine it would be ok if you let the bread mix soak for a few hours instead of overnight. Try it and let me know!
DeleteThis IS really really good!
ReplyDeleteThank you!! It's one of my favorites to make for brunch or holiday breakfasts!
DeleteCan you use fresh blueberries instead of frozen?
ReplyDeleteFresh blueberries work great!! I recently mixed fresh blueberries and raspberries and that was delicious as well! Enjoy!
DeleteThis recipe sounds easy and yummy. I am going to try it for a school breakfast
ReplyDeleteIt is one of my favorites!! Let me know how it turned out!
DeleteBake the bread, or make the bread?
ReplyDeleteI only Wonder because some recipes call for baking the bread cubes before soaking them
No baking required. Try it out and let me know how it goes!
Delete