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Baked French Toast With Blueberries


Baked French Toast With Blueberries

Baked French Toast With Blueberries

Diana Rattray
Prepare this delicious breakfast dish the night before, then pop it in the oven in the morning. Serve with orange wedges or warm spiced mixed fruit.


  • 8 to 9 thick (1 to 1 1/2 inches) slices of Italian bread
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 to 3/4 cup dried blueberries
  • 3 cups milk (1% or 2% milk is fine)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter, melted
  • maple syrup


Arrange bread slices in a lightly greased or sprayed 9x13-inch baking dish. Sprinkle dried blueberries over the slices.

In a large bowl, combine eggs, sugar, 1 teaspoon cinnamon, vanilla, and milk; whisk to blend well.. Pour the egg mixture evenly over bread. Cover and refrigerate overnight.

Heat oven to 325°.

Uncover the baking dish. Sprinkle each slice of bread with a few teaspoons of brown sugar and remaining 1/2 teaspoon cinnamon. Drizzle with the melted butter. Bake, uncovered, for 50 to 55 minutes, or until browned and set. Use a sharp knife to cut around each slice of bread then lift out with a spatula. Serve with maple syrup and orange wedges or fresh berries, or serve with warm spiced mixed fruit.
Serves 6 to 8.

More French Toast
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Overnight French Toast
Favorite French Toast
Blueberry French Toast
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French Toast Index
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