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.
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…
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!
PrintBaked Blueberry French Toast
a ridiculously easy, irresistible baked blueberry french toast with softly whipped cream & maple syrup
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 or brioche, ½” cubed (about ¾ lb total)
- ½ cup blueberry jam
- 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
- Grease a 2”x9.5” circular tart baking dish with butter and set aside.
- 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.
- 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 about 30-35 minutes until cooked through and slightly golden.
- Serve with the softly whipped cream (recipe below) and a dusting of powdered sugar over top, along with warm maple syrup on the side.
Softly Whipped Cream
- Pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip on medium speed until foamy.
- Add the maple syrup.
- Continue to whip just until soft peaks form, scraping down the sides of the bowl as needed.
This baked blueberry French toast was delicious. Perfect dish – definitely make the whipped cream. So good!
Hi Angie! I’m so glad to hear you enjoyed this. Such a treat. Thanks for sharing!
All of your desserts look so tempting! (I entered your Instagram contest also) @Cezovski9
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