Baked Blueberry French Toast

Is there anything better than a sweet, warm, comforting breakfast to start a lazy weekend morning!? This baked blueberry french toast is seriously too good to be true. Easy, crowd-pleasing, and intoxicatingly delicious.

Baked Blueberry French Toast

Baked Blueberry French Toast

Buttery challah bread soaked in a simple egg custard, flavored with just a hint of vanilla, topped with sweet blueberry jam & fresh blueberries, drizzled with maple syrup, and baked until golden.

There are just a few ingredients in this recipe, which is why the dish comes out so beautifully simple and subtle in flavor. Yet, the challah bread makes it decadent at the same time. If you’ve never eaten challah, it’s a rich Jewish braided bread. It’s pillowy soft and slightly sweet.

You can usually find a loaf in the bakery section of your grocery store, but I’m thinking one day soon I’ll have to share a recipe to make it yourself…

Baked Blueberry French Toast

Once the baked blueberry french toast comes out of the oven, it’s best eaten right away. Nice and warm…with that “melt in your mouth” texture. Topped with softly whipped cream, a little more maple syrup, and just a touch of powdered sugar for good measure.

I’m thinking this will be so good for a cozy Easter brunch item!! Or honestly, any day leading up and any day that follows. It is irresistible. And I hope it becomes a new staple in your kitchen!

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Baked Blueberry French Toast

Baked Blueberry French Toast

a ridiculously easy, irresistible baked blueberry french toast with softly whipped cream & maple syrup

  • Author: Kayla Howey
Scale

Ingredients

Baked Blueberry French Toast

  • 4 eggs
  • 1 1/3 cups whole milk
  • 2 tsp pure vanilla extract
  • ½ tsp kosher salt
  • 1 loaf challah, ½” cubed (12 ounces total)
  • ½ cup blueberry jam, plus more to serve
  • ½ cup fresh blueberries
  • ¼ cup maple syrup, plus more to serve
  • powdered sugar

Softly Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp maple syrup

Instructions

Baked Blueberry French Toast

  1. Grease a 2”x9.5” circular tart baking dish with butter and set aside.
  2. Beat the eggs in a large mixing bowl. Whisk in the milk, vanilla extract, and salt. Add the cubed bread to the egg mixture and toss really well, making sure all of the bread is coated and submerged. Cover and let sit in the fridge for 45 minutes. Meanwhile, preheat the oven to 350°F.
  3. Transfer the soaked bread to the greased dish. Dollop the blueberry jam and arrange the fresh blueberries across the top. Drizzle the maple syrup evenly over the bread. Bake for 30 minutes until cooked through and slightly golden.
  4. Serve with the softly whipped cream, more blueberry jam, and powdered sugar over top, along with warm maple syrup on the side.

Softly Whipped Cream

  1. Pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip on medium speed until foamy.
  2. Add the maple syrup.
  3. Continue to whip just until soft peaks form, scraping down the sides of the bowl as needed.

Baked Blueberry French Toast

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