Name: Blueberry French Toast Bake with Blueberry Balsamic Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 9 h
Cuisine: American
Ingredients: 6 Large Eggs; 1 cup 2% Reduced Fat Milk; 1/4 cup Maple Syrup; 1/2 teaspoon Ground Cinnamon; 1 pinch Ground Nutmeg; 6 cups White Bread, cubed; 6 ounces Cream Cheese, chopped; Butter, to taste (for greasing the pan); 1/2 cup Fresh Blueberries; 2 cups Frozen Blueberries; 1/2 cup Granulated Sugar; 6 tablespoons Water (divided as 4 Tbsp + 2 Tbsp); 1 tablespoon Corn Starch; 2 tablespoons Blueberry Balsamic Vinegar; 1 teaspoon Pure Vanilla Extract

Introduction

This Blueberry French Toast Bake is a delightful twist on a classic breakfast favorite, perfect for lazy weekend mornings or special occasions. Layers of bread, cream cheese, and fresh blueberries soak up a spiced egg mixture, then bake to golden perfection. Topped with a tangy blueberry balsamic sauce, it’s a sweet and satisfying dish the whole family will love.

The image shows a white square plate on a white marbled surface, with a single golden brown muffin broken in half, topped with a glossy dark purple blueberry sauce that drips onto the plate. Next to the muffin are two well-cooked, shiny brown sausages. Behind the plate, a silver fork rests on a blue, white, and brown plaid cloth. In the background, there is a muffin tin with more muffins, golden brown with darker spots, slightly blurred out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs

1 cup 2% reduced fat milk

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

6 cups white bread

6 ounces cream cheese

Butter, to taste

1/2 cup fresh blueberries

2 cups frozen blueberries

1/2 cup granulated sugar

6 tablespoons water

1 tablespoon cornstarch

2 tablespoons blueberry balsamic vinegar

1 teaspoon pure vanilla extract

Instructions

Step 1: In a medium bowl, whisk together the eggs, milk, maple syrup, ground cinnamon, and ground nutmeg until fully combined.

Step 2: Generously spread butter on an 8×8-inch baking pan to prevent sticking.

Step 3: Arrange half of the white bread evenly in the pan. Dot with half of the cream cheese and sprinkle half of the fresh blueberries over the top. Repeat these layers with the remaining bread, cream cheese, and fresh blueberries.

Step 4: Pour the egg mixture evenly over the layered bread. Cover the pan and refrigerate for 8 hours or overnight to allow the bread to soak up the custard.

Step 5: While the bake is chilling, prepare the blueberry balsamic sauce. In a medium saucepan, combine the frozen blueberries, granulated sugar, and 4 tablespoons of water.

Step 6: Heat the sauce over medium heat, stirring occasionally, until it begins to simmer and the sugar dissolves, about 10 minutes.

Step 7: In a small bowl, stir together the cornstarch with the remaining 2 tablespoons of water until smooth. Add this mixture to the simmering blueberries and continue to cook until the sauce thickens and reaches a full simmer.

Step 8: Remove the sauce from heat, then stir in the vanilla extract and blueberry balsamic vinegar. Set aside.

Step 9: Preheat your oven to 375°F (190°C).

Step 10: Bake the French toast bake uncovered for 40 to 45 minutes, or until the top is golden brown and the center is set.

Step 11: Remove from the oven and serve warm, drizzled with the prepared blueberry balsamic sauce.

Tips & Variations

Use day-old bread for the best texture, as it soaks up the custard without becoming too mushy.

Swap cream cheese with mascarpone for a richer flavor.

Add a handful of chopped nuts on top before baking for extra crunch.

For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free cream cheese alternative.

FAQs

Can I prepare the bake the night before?

Yes, in fact, it’s best to refrigerate the assembled bake overnight so the bread fully absorbs the custard, resulting in a moister and more flavorful dish.

Can I use a different type of bread?

Absolutely. Brioche or challah work especially well for French toast bake due to their rich texture, but any sturdy white bread can be used.