04 May 2013

Baked French Toast (With Blueberry Syrup)

When my family stayed over last Christmas, I made Baked French Toast for breakfast. The recipe is the perfect for feeding guests; just make it the night before and put it in the oven in the morning!

Since it was for only Matt and me, I halved the original recipe; my instructions reflect my changes.

Baked French Toast (With Blueberry Syrup) (Feeds 4-6)

1/2 Loaf Sour Dough Bread*
4 Eggs
1 cup Vanilla Soy Milk*
1/4 cup Heavy Whipping Cream
2/3 cup Sugar
1/4 cup All Purpose Flour
1/4 cup Firmly Packed Brown Sugar
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg+
1/8 tsp. Sea salt*
1/2 Stick Cold Butter, Cubed


  1. Grease a 8 X 8 pan.
  2. Tear bread into chunks and arrange in pan.
  3. Mix eggs, milk, cream sugar, and vanilla. Pour mixture over bread. Cover and refrigerate overnight.
  4. In separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter and mix until crumbly. Store in a plastic bag in fridge.
 To Bake:
  1. Preheat oven to 350 degrees.
  2. Sprinkle cinnamon crumbs on bread.
  3. Bake 1 hour.
  4. Serve with blueberry syrup (see below) and maple syrup.


Blueberry Syrup
Original Recipe: Blueberry Syrup via Kleinworth & Co. 

2 cups thawed blueberries (I used the blueberries from Ludington)*
1/2 cup sugar*
3/4 cup water
Splash of orange juice+


  1. Add ingrediants to saucepan. Bring to boil over medium-high heat.
  2. Reduce heat and simmer for 12 minutes.
  3. Remove from heat. Allow to cool to room temperature.
  4. Use blender to pulse until liquid is smooth.
  5. Serve. Store in airtight container.
We both loved the taste of this dish. Matt is excited that we have leftovers for tomorrow. He also approved of the blueberry syrup which added the perfect flavor.

I'm definitely adding Bake French Toast to our weekend breakfast rotation!

The recipe was found on Pinterest and it is pinned into my eat breakfast board.