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Baked Blueberry French Toast Recipe

Baked Blueberry French Toast Recipe photo by Taste of Home

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I like that this breakfast entree can be prepared ahead of time. Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm, rich start to any morning. —Suzanne Strocsher, Bothell, Washington

This recipe is:

Diabetic Friendly

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Baked Blueberry French Toast Recipe

Prep: 15 min. + marinating Bake: 50 min. + standing

Yield: 12 Servings

15 50 65

Ingredients

24 slices day-old French bread (1/2 inch thick)
1 package (8 ounces) reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
2 tablespoons confectioners' sugar

Directions

Place 12 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth.
Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar. Yield: 12 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: One serving (2 slices) equals 228 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 391 mg sodium, 33 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk, 1/2 fruit.

Originally published as Baked Blueberry French Toast in Quick Cooking September/October 2003, p15

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Baked Blueberry French Toast

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Reviewed on Apr. 11, 2013 by dmv60

Great recipe for a large brunch. But, I'd also like a version that would serve 4. Nice hint about lemon, I'll try some lemon zest next time too. I do like that you can use frozen berries. It makes this a year-round choice.

Reviewed on Apr. 11, 2013 by Sexy Senior

I love baked french toast. Did add some lemon zest as I like the flavor of lemon and blueberries together. I have to use my math skills to reduce the number of servings. I wish Taste of Home would post a recipe reducer formula the way some food websites do to make it easier for smaller families to make smaller batches. Thank you.

Reviewed on Apr. 11, 2013 by Gravell

You can substitute fresh eggs for the egg substitute. 4 fresh large eggs equal 1 cup of substitute. So 8 fresh eggs will eqaul amount called for in this recipe.

Reviewed on Apr. 11, 2013 by Stefiann32

You can add lemon zest ( or peel ) to the cream cheese mix... Delightful!!!

Reviewed on Apr. 11, 2013 by nickkitty

this sounds decadent. Would make if I could use eggs rather than a substitute. Any one know how?

Reviewed on Apr. 11, 2013 by Wilke421

I haven't tried this yet, but it sounds wonderful! Thing is,I wish there was an easier way to reduce the quantities to make much smaller servings. 12 servings is way too much!

Reviewed on Apr. 11, 2013 by kdb123

What can I say, it's blueberries, it's french toast, it's the best of both world's! I will definitely be making this again!

Reviewed on Apr. 04, 2013 by danyello_b

This recipe has become a family favorite. I've made it well over a dozen times, and we've shared it with many other people who all enjoyed it as well. I like to mix up the batter part well in advance and then just throw everything together the night before serving. It's so quick. The leftovers are equally delicious.