Blueberry French Toast Cobbler Recipe

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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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5 4 4
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min.

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 or margarine, melted
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine, softened

Directions

In a bowl, beat 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. Combine 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.
Originally published as Blueberry French Toast Cobbler in Cookin' Up Country Breakfasts Cookbook 1994, p43

Nutritional Facts

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

  • 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 or margarine, melted
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine, softened
  1. In a bowl, beat 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. Combine 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.
Originally published as Blueberry French Toast Cobbler in Cookin' Up Country Breakfasts Cookbook 1994, p43

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Reviews forBlueberry French Toast Cobbler

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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