an easy baked blueberry french toast with fresh blueberries, blueberry jam, softly whipped cream & maple syrup
butter, for greasing the baking dish
2 ½ cups whole milk
1 tbsp pure vanilla extract
1 tsp kosher salt
1 (1 ½ lb) loaf challah or brioche, cubed ½”
¾ cup blueberry jam
1 ½ cups fresh blueberries
for topping: powdered sugar & warm maple syrup
for the whipped cream…
1 cup heavy cream
2 tbsp powdered sugar
1 tsp pure vanilla extract
Preheat the oven to 350°F. Grease a 9×13” 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 fully soaked. Fold in 1 cup of the blueberries.
Transfer the bread mixture to the baking dish. Dollop the blueberry jam and arrange the remaining ½ cup of blueberries over top. Bake for 40-45 minutes until cooked through and slightly golden.
Meanwhile, pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream until frothy. Add the powdered sugar. Continue to whip until soft peaks form, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
Serve the baked blueberry french toast with a dollop of whipped cream, a dusting of powdered sugar, and a drizzle of maple syrup.