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

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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. —Mrs. Marie Herr, Berea, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 piece: 240 calories, 8g fat (4g saturated fat), 120mg cholesterol, 229mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 6g protein.


  1. 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.
  2. 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.
  3. Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
  4. Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly. Yield: 6-8 servings.
Originally published as Blueberry French Toast Cobbler in Cookin' Up Country Breakfasts Cookbook 1994, p43

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tp90jws User ID: 1035784 258648
Reviewed Dec. 26, 2016

"I made this for Christmas morning and everyone loved it. I baked it in a lasagna size dish & 12 slices of French bread fit perfect. I could not fit even 10 slices in a 9 x 13 pan. I used 6 eggs & 3/4 cup of milk and 5 cups of blueberries."

glitterchatter User ID: 2651232 223284
Reviewed Mar. 22, 2015

"Very tasty. easy. However, I used a combo of blueberries, blackberries, strawberries, and mostly raspberries, and it was so soupy. I also used cinnamon toast and was able to get only six slices in the pan. I would like to try this idea again with some changes (drain some of the juice? use peaches or apples?). Again, really delicious and a nice change-up from the usual make-the-day-ahead breakfast."

tomi moore User ID: 4748649 17996
Reviewed Jan. 25, 2011

"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."

slm2007 User ID: 1656065 42592
Reviewed Feb. 12, 2010

"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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