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Baked Blueberry French Toast Recipe

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4.4 from 5 reviews

Discover the cozy delight of Baked Blueberry French Toast—a luscious dish combining custardy challah soaked in a vanilla-egg mixture, studded with fresh blueberries and sweet jam, then baked to golden perfection. Topped with homemade whipped cream, powdered sugar, and warm maple syrup, this recipe is perfect for a comforting breakfast or brunch.

Ingredients

Main Ingredients

  • Butter, for greasing the baking dish
  • 6 eggs
  • 2 ½ cups whole milk
  • 1 tbsp pure vanilla extract
  • 1 tsp kosher salt
  • 1 (1 ½ lb) loaf challah or brioche, cubed ½”
  • ¾ cup blueberry jam
  • 1 ½ cups fresh blueberries

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter to prevent sticking and set aside.
  2. Mix Eggs and Milk: In a large mixing bowl, beat the 6 eggs thoroughly. Whisk in 2 ½ cups whole milk, 1 tablespoon pure vanilla extract, and 1 teaspoon kosher salt until well combined.
  3. Combine Bread and Blueberries: Add the cubed challah or brioche bread (½-inch cubes) to the egg mixture. Toss carefully to ensure all bread pieces are fully coated and soaked. Gently fold in 1 cup of fresh blueberries into the soaked bread mixture.
  4. Assemble in Baking Dish: Transfer the bread and egg mixture evenly into the prepared baking dish. Spoon dollops of ¾ cup blueberry jam over the top and arrange the remaining ½ cup fresh blueberries evenly across the surface.
  5. Bake: Place the dish in the preheated oven and bake for 40-45 minutes. The French toast casserole should be cooked through with a slightly golden and firm top.
  6. Prepare Whipped Cream: While baking, pour 1 cup heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream until frothy. Add 2 tablespoons powdered sugar and continue whipping until soft peaks form, scraping down the sides as needed. Mix in 1 teaspoon pure vanilla extract and whip briefly to combine.
  7. Serve: Once baked, remove the French toast from the oven. Serve portions topped with a dollop of the homemade whipped cream, a dusting of powdered sugar, and a warm drizzle of maple syrup.

Notes

  • Use challah or brioche bread for the best custardy texture and flavor.
  • Make sure the bread is fully soaked in the egg mixture for at least a few minutes before baking for optimum moistness.
  • Fresh blueberries can be used frozen if fresh are unavailable; just thaw and drain excess moisture.
  • The whipped cream can be prepared ahead of time and kept chilled until serving.
  • This dish reheats well; warm leftovers in the oven to maintain texture.

Find it online: https://marthatasty.com/baked-blueberry-french-toast-recipe/