Blueberry French Toast Bake

Blueberry French Toast Bake


Blueberry French Toast Bake

  • 6 large eggs

  • 1 cup milk

  • 1/4 cup maple syrup

  • 1/2 tsp cinnamon

  • pinch nutmeg

  • unsalted butter, as needed for buttering pan

  • 6 cups cubed crustless white bread - 1/2" cubes

  • 6 oz cream cheese - cut into 1/2" chunks

  • 1/2 cup blueberries fresh or frozen

Balsamic Blueberry Sauce

  • 2 cups frozen blueberries

  • 1/2 cup sugar

  • 6 Tbsp water, divided

  • 1 Tbsp cornstarch

  • 2 Tbsp J. Olive Co. Blueberry balsamic

  • 1 tsp pure vanilla extract


Blueberry French Toast Bake

  1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg. 

  2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.

  3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce. 

Balsamic Blueberry Sauce

  1. In a medium sauce pan combine blueberries, sugar, and 4 Tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 Tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.

Recipe and image courtesy of Compelled to Cook