Return to Content

Baked Blueberry French Toast

Baked Blueberry French Toast
13 votes, 3.77 avg. rating (75% score)
Print Friendly

Yield: Serves 6

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 loaf Italian bread
  • 4 eggs
  • 1/2 cup milk
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blueberries
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 1 tablespoon butter, melted
  • 1/4 cup powdered sugar


Slice the bread on the diagonal to create eight 3/4-inch thick slices, heels removed. Arrange bread slices in 10x15-inch baking dish.

To make batter, whip together eggs, milk, baking powder, and vanilla in medium bowl. Slowly pour mixture over bread, turning over each slice to coat completely. Cover and refrigerate for at least 1 hour, but preferably overnight.

In the morning: Preheat oven to 425 degrees F. Coat another 10x15-inch baking dish with vegetable spray. Sprinkle blueberries over bottom of pan. Mix together sugar, cinnamon, and cornstarch and pour evenly over berries. Tightly wedge the bread slices over the blueberries, wettest side up. Brush the bread with melted butter. Bake the french toast in the center of the oven for 20 to 25 minutes, or until golden brown. To serve, place the toast berry side down on warmed plates. Stir the remaining berry mixture in the baking dish, then scoop over the toast. Sprinkle with powdered sugar.
Updated Sunday, April 21st, 2002

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

3 Responses to Baked Blueberry French Toast

  1. Anonymous October 20, 2002 at 8:11 pm #

    My wife & daughter have been makeing this for years. Our daughter is now teaching her daughter how to make this wonderful breakfast.

  2. Anonymous May 19, 2003 at 11:29 am #

    Delicious and easy. My husband and I loved it.

  3. George Roman September 18, 2006 at 7:57 am #

    Made this for my family for a surprise one morning, and was enthusiastically received! We all loved it! I would however not soak the toast too long, as I liked the toasty aspect more that too wet, but still quite delicious!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111