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

Baked Blueberry French Toast Recipe

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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

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

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