Baked blueberry French toast

I’m all for making things ahead and just popping them in the oven the next day.  It’s a part of my make-life-easier campaign, thanks to having two kids.

I made this baked blueberry French toast for my mom while she was here, and she loved it.  I made it for my dad while he was visiting, and he ate some out of curtesy despite his dislike for anything to do with milk.  I’d say that’s a pretty successful dish.  Ha!

The original recipe is from Epicurious, but I simplified it because I’m too lazy.  It is still very good.  Please try it.


  • a 24-inch baguette
  • 6 large eggs
  • 3 cups milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1/4 cup plus 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 2 cups blueberries (about 12 ounces)


Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.

Preheat oven to 400°F.

Sprinkle blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.

french toast-5506


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