World's Best Baked French Toast Recipe

Best Baked French Toast Recipe

By: Sheilah Kaufman

This Baked French Toast with blueberries recipe is a favorite from the annual brunch class of the students at Cooks & Company. 

I prepared this with dried blueberries and dried cherries. When made in the suggested baking pan it is filled to the top, so I asked my tester, Kristen to try it in a 9x13-inch pan (so the ingredients would be spread out a little more). She reported back that her family liked my “smushed in the pan” version better than hers. I always have one of these in the freezer for unexpected company or occasions such as Christmas morning!

This Baked French Toast Recipe is from my book, Upper Crusts: Fabulous Ways to Use Bread.

Ingredients:

  • butter for greasing
  • 1 to 1 1/ 2 loaves of French bread, crust removed and sliced 3/4-inch thick. I use two 6 1/ 2x3-inch individual French baguettes.
  • 8 large eggs
  • 1 cup milk
  • 3/4 tsp. vanilla extract
  • 1/2 cup butter, softened
  • 1 cup brown sugar 
  • 1/4 cup all-purpose flour
  • 1 cup rolled oats (not instant)
  • 1 cup chopped walnuts
  • 1 to 2 cups fresh blueberries, or dried blueberries, or dried blueberries and cherries

Preheat oven to 375°F. Grease a 7x11-inch baking pan. 

Place bread slices in a single layer in the bottom of the prepared pan, and cut additional bread into small pieces to fill in spaces around the slices. 

Beat eggs and milk together and add vanilla. Pour egg mixture over the bread. There should be enough liquid to cover bread. Add more milk if necessary. Let the bread, egg, and milk mixture set for one or two minutes to allow bread to absorb the egg mixture. Turn bread slices to evenly soak on both sides. 

Using a pastry blender or your fingers, blend together the butter, brown sugar, and flour. Stir in the oats. Spread the walnuts and blueberries over the soaked bread in the prepared baking dish. Sprinkle or spread (using your fingers) oat mixture over all. Press gently down on the top.  Place baking pan on a pizza pan or cookie sheet to catch any spills or overflow during baking.

Bake 30 to 40 minutes or until bread is puffy and bubbles rise around the sides of the pan.  Remove from oven and let set for 5 minutes before cutting into squares to serve.

Makes 6 to 8 servings. 

Note: Berries should be kept cold and dry at all times until used.  Keep berries away from moisture and wash them just before using.  Buy berries that are plump, dry, smooth, even-colored, and free of dents. Check berry package for leakage.

Speaking of blueberries, have you tried my Blueberry Cake recipe?

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SHEILAH KAUFMAN - Recipes

A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!