Blueberry French Toast Bake

Happy Sunday friends!! We love Sundays in this house because it’s usually reserved for all things family… today we are going to go on the hunt for a great pumpkin patch since it’s our first (and maybe only?) Fall in the area. I saw a version of this blueberry french toast bake online and wanted to whip it up for us before we went pumpkin hunting! I made the mistake of telling the kids yesterday that I’d be making french toast this morning #badidea because I was woken up to “Is it ready yet??” at 6:30 am! This was my first time making it but I got the approval from the kids so I’d say it was a winner!! I’d do a few things differently next time though, like prep it the night before and let it sit overnight in the fridge. I had read that I could either let it sit overnight or bake it right away.. I should’ve listened to the advice of the seasoned french toast bakers 😉 So learn from my impatience and make it overnight!

Blueberry French Toast Bake


1 Loaf of Sourdough Bread (I bought mine from the Publix bakery!)
4 Eggs
2 Cups Milk
2 TBSP Vanilla (We love to buy Organic Madagascar Vanilla!)
1 TSP Cinnamon
Fresh Blueberries


1. Butter up your dish to prevent sticking.
2. Whisk together the eggs, milk, vanilla, and cinnamon.
3. Place the loaf in the pan and pour the mixture over the bread, thoroughly coating between slices, this is where it matters if you leave it to sit overnight or not. When you put it in the fridge overnight, the liquid saturates the bread, when you don’t.. it doesn’t and your bread will be crusty/hard on top while baking. In the future, I’ll avoid this by doing it overnight OR individually soaking the slices as I place them in the pan stead of the pour-over method.
4. Add your blueberries before covering to put in the fridge or before baking. (I added additional blueberries when it came out of the oven too!)
5. Bake at 350 degrees for 35-45 minutes.

We topped with powdered sugar and maple syrup! Yum! Have a great Sunday!


Leave a Comment

Your email address will not be published. Required fields are marked *