Make and serve this wonderful Baked French Toast with Blueberry Sauce for your next brunch or breakfast with family or friends. This French Toast is so good and so easy to make.
This wonderful Baked French Toast with Blueberry Sauce Recipe is from Carol Miller, Owner/Innkeeper, of the Quill Haven Country Inn Bed and Breakfast in Somerset, PA. Click HERE to view the Inn’s web site and to learn about this wonderful B&B.
More of Linda’s Blueberry Recipes and learn about Blueberry Hints, Tips, and Information. Also check out my Brunch Recipes for more great brunch ideas.
Please check out my Make-Ahead Holiday Brunch Menu (with recipes) which includes this delicious Baked French Toast with Blueberry Sauce.
Shop What’s Cooking America – Check out What’s Cooking America’s large selection of cast-iron pans and skillets, cast iron griddles, cast iron Dutch ovens, mixing bowls, pancake turners, and Linda’s favorite Super-Fast Thermapen Thermometer.
Baked French Toast with Blueberry Sauce Recipe:
Baked French Toast with Blueberry Sauce Recipe
Loaf French or Italian Bread
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon pure vanilla extract
5 cups blueberries
, approximately 1 1/2 pounds fresh or 2 (12-ounce) bags frozen*
1 cup coarsely-chopped nuts (about 3 ounces), optional
1 teaspoon ground cinnamon
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons butter, melted
Powdered (confectioners') sugar
* Select plump and full blueberries with a light gray-blue color. Blueberries with any hint of red are not fully ripened. Once blueberries are picked, they will not ripen any further. Do not wash the blueberries until just before eating or using in your recipes to prevent berries from becoming mushy. Unwashed blueberries will stay fresh for up to two weeks in the refrigerator if kept dry.
Preheat oven to 450 degrees F. Grease a 9x13-inch baking pan.
Slice the bread into 12 to 14 slices about 1/4 inch thick; place on an ungreased cookie sheet. Whisk eggs, milk, baking powder, and vanilla extract together; slowly pour mixture over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.
Combine blueberries (don't defrost frozen fruit), chopped nuts, cinnamon, sugar, and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter.
Bake 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sprinkle with powdered sugar.
Let sit for 5 minutes before serving. Serve by turning the bread over so it is topped with the blueberry sauce.
NOTE: I've made this with raspberries, peaches, and strawberries. I believe that almost any fruit can be used that generates juice. If the recipe is cut in half, half all ingredients except the baking powder.
Makes 4 to 6 servings.