I saw a yummy baked blueberry french toast recipe on Christy’s Kitchen Creations and knew right away that I would love it. I especially loved that you can prepare it the night before and pop into the oven in the morning.
I changed it up using cardamon and agave syrup instead of cinnamon and sugar. (I was able to cut the sweetener in half by using agave.) It was so delicious and easy! I liked it even better warmed up the next day. Stop by Christy’s and see her beautiful picture. Mine just doesn’t do it justice.
- 6 slices sourdough French bread, torn
- 4 eggs
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamon
- 1/4 cup agave syrup
- 1-1/2 teaspoon cornstarch
- 2 cups blueberries
- 1/4 cup butter, melted
- Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine agave, cardamon, and cornstarch together, fold in blueberries and place in a greased 13"x9" baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 400 degrees for 30 minutes or until golden brown.
Source: adapted from Christy's Kitchen Creations (Gooseberry Patch "Hometown Favorites")
Update: I’ve made this recipe numerous times since I posted Christy’s verson made with French bread, each time tweaking it to make it my own. A dear friend asked if I had any tips for her. Here’s my advice to her:
Use a great bread – a nice dense chewy bread. I bought an orange cranberry bread at the farmers market this summer that makes a fabulous baked French toast. Cover the top with foil if it’s getting too brown. Use 1/2 cup of sugar if you don’t have agave. You can use cinnamon if you don’t have cardamom. Cook longer, covered, if the blueberries haven’t thickened up.
My newest recipe Strawberry Rhubarb Baked French Toast contains all of these changes, plus additional changes.
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