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Baked Blueberry French Toast

23 September 2009

Baked Blueberry French Toast_092009

I have heard rave reviews around the Internet concerning baked french toast, so I thought I should give it a shot and see how it turned out.  Honestly?  I wasn’t terribly impressed.  Perhaps my problem was that a) I used wheat bread instead of white bread, b) I don’t *really* love blueberries, c) I forgot the whipped cream and d) I half-expected delicious gooey-in-the-middle french toast texture.  Sadly, the wheat bread and the baking didn’t produce gooey-in-the-middle goodness, and the blueberries are just “meh” to me.  But, if you like blueberries and goo-less french toast, this is for you!  Keep in mind, this must refrigerate overnight, make sure to include some extra hours in your planning time.

Baked Blueberry French Toast

6-8 slices bread, cubed
3 eggs, beated
1 1/4 cups milk
3 tablespoon sugar
1 teaspoon vanilla

Spread cubed bread in an even layer on bottom of a greased 9×13 pan.  Combine eggs, milk, sugar and vanilla and pour mixture over the bread.  Cover with aluminum foil and chill overnight.  Prior to baking, preheat oven to 350 and make topping.

Topping:
1/2 cup flour
1/3 cup brown sugar
1 1/2 tea cinnamon
1/4 cup chilled butter, diced
1/3 cup quick oats

1 1/2 cup fresh blueberries

Combine flour, sugar, cinnamon, butter and oats with fingers until it is crumbly.  Sprinkle topping over bread mixture, sprinkle with blueberries.  Bake 40-50 minutes until golden, serve with fresh strawberries and whipped cream.

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