Baked Blueberry French Toast Recipe
Baked Blueberry French Toast Recipe photo by Taste of Home
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Baked Blueberry French Toast Recipe

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4.5 13 13
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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
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

228 calories: 2 slice, 5g fat (3g saturated fat), 14mg cholesterol, 391mg sodium, 33g carbohydrate (0g sugars, 2g fiber), 11g protein Diabetic Exchanges: 1 starch, 0 fruit 1 fat-free milk.


  1. 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.
  2. 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.
  3. 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.
Originally published as Baked Blueberry French Toast in Quick Cooking September/October 2003, p15

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Reviewed Jul. 16, 2016

"So good, like a bread pudding. You can vary the fruit, vary the bread. I used hard 2 day old cinnamon rolls, real eggs, regular cream cheese, 1/2 milk-1/2 cream, doubled the cinnamon, vanilla yogurt. Left out the fruit, nutmeg & powdered sugar at the end. Cut up pecans & sprinkled on top along with cinnasugar before refrigerating. It was delicious, I might add a can of pie filling in a pinch, but will do with fresh fruit next time & there will be a next time. Loved the convenience & ease in the a.m. The whole thing puffed up in the oven & smelled amazing. Can't wait for leftovers."

Reviewed Sep. 7, 2015

"This is one lovely recipe! I served it for a brunch and it got lots of good compliments. :-) I did not use low fat ingredients so the calories were definitely higher!

It's also great for my brother as he is hypoglycemic and can't have very much sugar. I will be forwarding this to my sisters and definitely making it again!"

Reviewed Nov. 26, 2014

"This is excellent. People, if you want know how to reduce a recipe, it's normally common sense; you shouldn't need taste of home to tell you for every recipe. However, if you're always confused, you can google it."

Reviewed Jul. 5, 2014

"Not as good as I had hoped. Wouldn't make again."

Reviewed Mar. 31, 2014

"I'm a little confused by all the calls for a recipe reducer. Virtually all of the ingredients are divisible by 2 (to serve 6) or 3 (to serve 4). If cutting in half, use an 8x8 pan. If cutting in thirds, try a loaf pan. The only question then would be appropriate cooking time for the smaller pans. I would recommend checking it at 30 mins for a loaf pan, and 35-40 minutes for the 8x8."

Reviewed Apr. 11, 2013

"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."

Sexy Senior
Reviewed Apr. 11, 2013

"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 Apr. 11, 2013

"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 Apr. 11, 2013

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

Reviewed Apr. 11, 2013

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

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