Quick and simple to put together, this Baked French Toast with Blueberry Maple Syrup is sure to be a new favorite.Jump to Recipe
Quick and simple to put together, this Baked French Toast with Blueberry Maple Syrup is sure to be a new favorite.
Most of the work is done the night before, so it’s a great option to feed a crowd on a Sunday morning. It doubles as your new favorite dessert too!
I’m calling this recipe baked French toast because I usually make it as a breakfast dish, but it could also be called bread pudding. I spent a lot of my life being put off by the idea of bread pudding because let’s face it, the name is a little off putting(or off pudding - get it?).
I think I should start a campaign to change the name to something like “super awesome delicious dessert that you wont be able to stop eating” because that’s much truer to what this dish actually is.
Or you could just call it “baked French toast”, which is ALSO what it is.
French Bread (or other bread of your choice)
- White Sugar
- Brown Sugar
- Ground cloves
- Bourbon (optional)
- Maple Syrup
Tips and Tricks
- If you don’t have brown sugar, you can use all white.
- Don’t like bourbon? Use rum instead or leave the booze out altogether.
- The ground cloves add a little extra warmth to the dish, but you can substitute nutmeg instead if you don’t have cloves.
- This isn’t a very sweet French toast – most of the sweetness will come from the blueberry topping. If you want it a little sweeter, I would up the sugar from 4 teaspoons to a ¼ cup. (2 tablespoons white sugar, 2 tablespoons brown sugar).
- The custard is very forgiving, so if you don’t have 8 eggs, 6 or 7 would work too. I would just cut the milk down to 2 ½ cups instead of 3.
- When placing the bread in the baking dish, make sure to let some of the pieces of bread stick up and over the other pieces. Those pieces will get super crispy and crunchy in the oven while baking, which is a great contrast to the rich and sweet custard.
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Do you have to make the French Toast ahead?
I recommend making the dish the night before and letting the custard mixture really soak into the bread, but you can absolutely make this the same day. If you make it the same day you bake it, let the mixture sit for at least 30 minutes before baking.
Reheating Baked French Toast
This dish reheats really well – you can either microwave it for 30-60 seconds, or you can place it in the oven on 350, covered in foil until warmed through.
Can you use a different kind of fruit?
If you don’t like blueberries, I don’t recommend replacing them with other fruit – most other fruit that works as French toast topping doesn’t go quite as well with this sauce, but you can use just straight maple syrup and some powdered sugar on top.
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Baked French Toast with Blueberry Maple Syrup
- 1 loaf of french bread cut into 1-2 inch cubes
- 8 large eggs
- 3 cups whole milk
- 2 teaspoons brown sugar
- 2 teaspoons white sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoon bourbon
- 5 tablespoons butter divided
- 2 teaspoons cinnamon sugar 2 teaspoons sugar, with ¼ teaspoon cinnamon mixed in
- 1 pint blueberries
- ½ cup maple syrup
- 1 teaspoon lemon zest optional
- Pack the cut up bread tightly into a greased 13x9 baking dish.
- In a large bowl mix together the eggs, milk, sugars, cinnamon, cloves salt, vanilla and bourbon.
- Pour the egg mixture over the bread, cover and chill in the refrigerator overnight or for up to 24 hours.
- Preheat the oven to 350, letting the baking dish come up to room temperature while the oven preheats.
- Bake, uncovered for 45 minutes.
- Melt 4 tablespoons of the butter.
- Remove from the oven and pour the melted butter over the dish. Sprinkle the cinnamon and sugar over the melted butter and bake for another 10 minutes.
- In a small saucepan, melt the remaining 1 tablespoon of butter. Add the blueberries, and cook for 3 minutes. Add the maple syrup, and bring to a boil. Stir in the lemon zest. Let the mixture boil for 1-2 minutes.
- Pour the blueberry topping over the french toast to serve!