Blueberry French Toast Cobbler Recipe

Blueberry French Toast Cobbler Recipe Blueberry French Toast Cobbler Recipe photo by Taste of Home Rating 5

Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings.

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Blueberry French Toast Cobbler Recipe
  • Prep: 20 min. + chilling Bake: 30 min.
  • Yield: 6-8 Servings
20 30 50

Ingredients

  • 4 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 10 slices day-old French bread (3/4 inch thick)
  • 4-1/2 cups unsweetened frozen blueberries
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Directions

  • In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight.
  • In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight.
  • Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
  • Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 240 calories, 8 g fat (4 g saturated fat), 120 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Blueberry French Toast Cobbler in Cookin' Up Country Breakfasts Cookbook , p43

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Reviews for Blueberry French Toast Cobbler

Blueberry French Toast Cobbler Recipe

Blueberry French Toast Cobbler

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(1-2) of 2 reviews

Reviewed on Jan. 25, 2011 by tomi moore

We made this for our son's special birthday breakfast. I loved that this recipe was lower in fat, only 3 TBSP. for the whole thing! the frech toast part was simple and a good overall texture.

When making the blueberry mixture i will rduce the sugar by half next time. or use 1/4 cup brown sugar or honey.

also, i'm inspired by the success of this french toast and fruit combination, and next time i will make it with an apple cinnamon mixture.

Also, maybe my french bread was too big, but, i could not get 10 slices of bread into my 13x 9 pan.

When the recipe called for us to ' pour into a large shallow baking dish'. I assumed this meant a 13 x 9, but the bread did not fit. so i did a 15x 2 x 11 jelly roll pan and, added one more egg and 1/4 cup of milk to my mixture. it worked out nicely.

Reviewed on Feb. 12, 2010 by slm2007

I made this for Christmas morning and it was a hit! The only thing I changed, instead of using just blueberries I bought the mixed frozen berries which were blackberries, strawberries and blueberries....wonderful! Everyone thought I slaved and slaved over this dish, it was impressive and easy to do.

 
 

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