oven-baked blueberry french toast

Breakfast at our house is usually a hurried affair, but last weekend I treated my family to something a little special. I whipped up the Oven-Baked Blueberry French Toast casserole from Joan E. Aller’s Cider Beans, Wild Greens, and Dandelion Jelly.

You can read all about it over at Cooks & Books & Recipes, where I’ve posted my review of the recipe, including what worked and what didn’t. Here’s a little hint, though: it’s a darn good recipe!

Note: While you’re over there, take a peek at this post about Amy McCoy’s (of the amazing blog, Poor Girl Gourmet) new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget. And, pay attention, because there’s a great giveaway you can enter at the end of that post!

Oven-Baked Blueberry French Toast Casserole


2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1-1/2 cups milk
10 slices French bread, 3/4-inch thick
2 cups fresh blueberries
Maple syrup and confectioners sugar, for serving


Preheat the oven to 350°F and lightly grease a 9 by 13-inch baking dish.

Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.

Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners sugar.

Recipe from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia, by Joan E. Aller.

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9 Responses to “oven-baked blueberry french toast”

  1. 1
    Gail — September 17, 2010 @ 7:34 pm

    Confession: I never cared for French Toast when I was young and skinny. Now that I’m older and, well, never mind, I’m afraid I could love this recipe.

  2. 2
    Brian — September 18, 2010 @ 7:55 am

    Unlike Gail, I loved French Toast. It was one of those special Sunday morning treats that I always looked forward to…. waking up to the sound of the sizzling skillet. Needless to say, I’m going to have to try this one out!

  3. 3
    Liren — September 18, 2010 @ 12:42 pm

    This looks positively decadent! I would have never guessed that there was cream cheese involved, but I am completely sold. I LOVE French toast, and the fact that it’s baked makes it perfect for entertaining!!

  4. 4
    Mindy — September 19, 2010 @ 2:54 pm

    Just in time- I love to cozy up with a decadent brunch on crisp Fall Sunday mornings.

  5. 5
    Amy — September 20, 2010 @ 1:49 pm

    Merry-Jennifer, this looks AMAZING! I’m a life-long lover of French toast, and have been known to gorge myself on (wait for it – hint: it’s not French toast!) blueberries, so this looks fabulous! Thank you, too, for the nice mention of the PGG book and the giveaway over at Cooks & Books & Recipes!

  6. 6
    Mardi@eatlivetravelwrite — September 21, 2010 @ 6:45 am

    MJ – this looks fabulous. Heading over to get that recipe right now before blueberries are out of season!

  7. 7
    TheGourmetCoffeeGuy — May 2, 2011 @ 10:34 pm

    A great recipe with blueberries and cream cheese for what must be an incredible French Toast. Will definitely try it for the weekend, a special Mother’s Day Breakfast seems very appropriate. Like the fact it is baked and all the antioxidants in those blueberries. Thank you for sharing.

    • 7.1
      mj (merry gourmet)
      mj (merry gourmet) — May 3, 2011 @ 7:15 am

      Oh, it was wonderful. And you’re right – it would make a great Mother’s Day brunch.

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