blueberry baked french toast

blueberry baked french toast

It’s Love Week here on SPC and we’re talk­ing about all the things we’re lov­ing right now. How­ever, I’m just going to switch it up for a moment and give you a few things I def­i­nitely don’t love.

The moment when my daugh­ter looks at me and says, “I’m going to throw up.”
Brush­ing anyone’s hair other than my own
Scrap­ing kid vomit from under my nails
Liv­ing in fear of lice

I guess you could say those are a roundup of mom prob­lems but they’re not my favourite nonethe­less. But I do love break­fast. Break­fast any time of day and for any meal of the day. Like Ceri can con­sume eggs, I can woof back pan­cakes at any hour (the 3am hour is espe­cially nasty to wit­ness) and a close sec­ond to pan­cakes is my other beloved breakfast–French toast. Since I’m pretty much known around these parts (by parts I mean the square footage of my kitchen) for bak­ing a mean French toast, I took the lib­erty to put together another pan of my break­fast bril­liance. It’s actu­ally mod­elled after my favourite home­made blue­berry pie–mixing the blue­berry flavour com­pli­ments of all­spice and lemon.

This is another one of those make-ahead deals so fix it the night before and break­fast is a cake walk. You’ll also have left­overs for the next morn­ing if you can keep from eat­ing three por­tions of this deli­cious bake. (Good luck hav­ing leftovers.) I used brioche bread for this par­tic­u­lar ver­sion (great for enter­tain­ing or brunch) but, to make it more of a Wednes­day morn­ing deal, you can use a loaf of what­ever bread you’ve got kick­ing around. Also, feel free to take down the amount of sugar you use, a 1/4 cup does just fine too, espe­cially if you’re plan­ning on show­er­ing this baby with maple syrup.

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Photo by Maya Visnyei

blueberry baked french toast


  • 1 loaf of brioche, cut into 1 inch cubes
  • 8 eggs
  • 2 cups milk
  • 1/2 cup brown sugar
  • 2 tea­spoons freshly grated lemon peel
  • 1/8 tea­spoon all­spice
  • 1/8 tea­spoon cin­na­mon
  • 1/8 tea­spoon salt
  • 2 cups fresh blue­ber­ries
  • 1 tsp but­ter, for greas­ing the dish


Grease a 9×13 inch casse­role dish.

Slice your brioche into 1-inch cubes and place in the dish.

In a large mix­ing bowl, whisk the eggs, milk, sugar, lemon zest, all­spice, cin­na­mon and salt.

Pour this mix­ture over the bread.

Gen­tly stir the bread cubes and the egg mix­ture in the dish, mak­ing sure to press the bread down so it is coated in the egg.

Then stir in the blue­ber­ries so they are scat­tered through­out the dish.

Cover with plas­tic wrap and refrig­er­ate overnight.

Remove the dish from the refrig­er­a­tor and allow it to rest for a few min­utes.

Pre­heat the oven to 350.

Place the dish in the cen­tre of the oven to bake to bake for 35 to 40 min­utes, until the bread is lightly browned and the eggy mix­ture is bubbling.

Slice and serve with warm maple syrup or agave nec­tar or even yogurt.



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