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Baked French Toast with Blueberry Sauce Recipe

Baked French Toast with Blueberry Sauce Recipe

The sponge-like nature of French toast gives it that “special occasion” feel, though why hold it back when it’s one of the easiest ways to get egg and bread together in the morning? Bring it on with a tangy blueberry sauce. —Debbie Johnson, Centertown, Missouri
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings


  • 1/4 cup butter, melted
  • 4 eggs
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 8 slices Texas toast
  • 1/4 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1-1/2 cups fresh or frozen blueberries
  • 2 tablespoons thawed orange juice concentrate


  • 1. Pour melted butter on a 15-in. x 10-in. x 1-in. baking pan; lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375° for 20-25 minutes or until lightly browned.
  • 2. For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with French toast. Yield: 4 servings (1 cup sauce).

Nutritional Facts

2 slices French toast with 1/4 cup sauce: 481 calories, 20g fat (10g saturated fat), 225mg cholesterol, 549mg sodium, 63g carbohydrate (27g sugars, 3g fiber), 14g protein.

Reviews for Baked French Toast with Blueberry Sauce

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mkh37 User ID: 5598587 198192
Reviewed May. 21, 2013

"easy delicious"

khegeman User ID: 2379383 182982
Reviewed Mar. 11, 2013

"Did not care for the nutmeg taste."

sentunderscore User ID: 6171932 125607
Reviewed Nov. 17, 2012

"Soooooo good! The sauce was especially fantastic! Will absolutely be making this again!"

thewife06 User ID: 6402653 195842
Reviewed Jul. 21, 2012

"Coming from someone that isn't a huge fan of blueberries- This is wonderful! The texture of the french toast is just amazing. It's classic french toast, but I left mine in a bit longer and it got an ever so slight crunch to the tops. That made it even better.

For the sauce, the only thing I changed was the orange juice concentrate. I just squeezed half an orange instead.
One tip my grandma taught me was that if you add nutmeg, cinnamon, or any other spice to eggs & milk, always mix them with the Vanilla FIRST. Mix them together as best as you can, THEN add the eggs & milk. It keeps it from separating & just floating along the top of the mixture.
This seems as though it could be used with any fruit. Next time I'm going to try this with peaches. Enjoy!"

Janethaldeman User ID: 6604923 196895
Reviewed Mar. 20, 2012

"This was a simple, yet delicious recipe. The cloves made it plenty strong for our tastes, but overall it was great! Its a keeper!"

trobinson13 User ID: 1220156 121138
Reviewed Mar. 17, 2012

"I saw this recipe in the magazine and had to make it right away. I made it for my family the next morning and everyone loved it. It was very easy to make and delicious."

jcrazy21 User ID: 4788528 198191
Reviewed Mar. 14, 2012

"It tasted like toast with blueberry jam. Skip the work and make toast!"

aug2295 User ID: 4631582 151431
Reviewed Feb. 17, 2012

"Loved this! I had never baked French toast before, but it came out excellent. I used half the milk and egg the recipe called for though. The sauce was really good, but I might leave out the cloves next time since e smell of them was really strong. Taste was good, though."

Angelass User ID: 6522549 180819
Reviewed Feb. 9, 2012

"This recipe is the best. My whole famly loved it. I will definately make this a regular Sunday morning breakfast."

lydiawoz User ID: 1016707 196557
Reviewed Feb. 5, 2012

"You have to try this! It is excellent. Make sure you use texas toast, as the recipe calls for-I think it really makes a difference. I thought the blueberry sauce was great, but any sauce would work. Next time I may try a banana/caramel or strawberry sauce."

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