• Invitation Oxford

Baked Blueberry French Toast

Updated: Jun 1, 2019

Surprise your family this weekend with this special French toast. Much of the work is done the night before, and it tastes great leftover too!

Recipe by Kimme Hargrove

  • 1 loaf French bread

  • 5 eggs

  • 1 cup sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 3 cups half & half

  • 1 teaspoon vanilla

  • Dash of salt

  • 3 cups frozen or fresh blueberries

  • 1½ cups pecans, optional

  • 1/3 cup butter

  • ¾ cup brown sugar

Cut bread into 1-inch cubes (approximately 8 cups), place in a large bowl, and set aside. In the bowl of a standing mixer, combine eggs, sugar, cinnamon and nutmeg, and whip for 10 minutes until airy and light in color. Stir in half & half, vanilla and salt. Pour egg mixture over bread, stirring to combine. Cover, and refrigerate overnight.

Heat oven to 325°F. Spray a 9x13 pan with cooking spray. Mix 1 cup of blueberries into the bread mixture, and spread into prepared baking pan. Sprinkle remaining blueberries and pecans (if desired) on top.

In a saucepan, heat butter and brown sugar until thick and just barely boiling. Pour mixture over top of bread.

Bake for 1 hour until cooked through. Let rest before serving; this dish tastes best at room temperature.


Oxford, Mississippi | United States

© 2006 Invitation Magazines. All rights reserved.

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Invitation.