BLUEBERRY FRENCH TOAST BAKE

Photo by Heidi S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    day old loaf French Bread, cut into one inch cubes

  • 12

    ounces fresh blueberries or 2 cups frozen blueberries, thawed

  • 8

    eggs

  • 2

    cups milk

  • 1/2

    cup heavy cream

  • 3/4

    cup sugar

  • 2

    tablespoons vanilla

  • 1/2

    cup flour

  • 1/2

    cup packed light brown sugar

  • 1

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • 1

    stick (8 tablespoons) cold butter

Directions

Spray an 9 X 13-inch baking dish with cooking spray. Place the bread cubes and blueberries into a large bowl and lightly toss. Pour into the prepared baking dish. In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla. Evenly pour mixture over the bread and blueberries. Cover with plastic wrap and place into refrigerator to sit overnight. In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly. Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal. Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven. Next morning… Preheat oven to 350 degrees F. Uncover the baking dish and sprinkle the butter mixture evenly around the top. Bake uncovered for 45 – 50 minutes depending on the desired outcome of the French Toast: 45 minutes will yield a softer, soggier result, and an hour will be more firm. I cooked it for 52 minutes and it was still a bit jiggly, so I opted for 5 minutes more and it turned out perfectly.

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