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.
Ingredients
- 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
Directions
- 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.
Notes
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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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Wow – that looks so wonderful, I know we would love that!
Barbara, this is one amazing looking french toast. Can you send some my way…please?
Wonderfull looking french toast, Barbara! There's nothing wrong with your picture…it makes me want to go make it!
I love that you can make it the night before.
I think the french toast looks pretty darn awesome! I love that it's baked – what a heavenly breakfast treat!
Barbara,
I love baked french toast. I just made one last week. It's so great to make it the night before and just pop it in the oven the next morning. I like yours with the blueberries in it.
Barbara-I'm thrilled that you tried and liked the french toast!! I also loved it reheated on the second and third day!!
BTW-I like your picture of the entire dish alot better.
The french toast looks so lovely. I am sure those must be delicious.
Baked french toast is the greatest! This recipe looks fantastic!
I've been looking for a baked french toast recipe. I love the blueberries, yum! Beautiful picture!
Pretty enough for brunch guests!! I love recipes like this.
Good idea to bake the French toast. That way you can make a lot without standing at the stove forever!
i love French toast, especially with leftover brioche. and blueberries are a great addition of antoxidants. Healthy and delicious = so good!
This looks like it would be a hit at any brunch. It sounds scrumptious!
I suspect your kids spring out of bed each morning with these goodies! I'm not a morning person but I'd become one in your household!
Yumm. French toast with blueberries in the morning. How can you beat that?
I love this! It looks so tasty and delicious. I tried baked french toast once, but it failed. I will have to try it again:)
That looks wonderful!!
Yummm. This looks so good. Anytime I can get a head start on breakfast, I am very pleased. Love the idea of cardamon in this; a nice change from cinnamon.