Baked French Toast With Blueberry Maple Syrup

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
10 Servings
1 hr 10 min

Quick and simple to put together, this Baked French Toast is sure to be a new favorite. Most of the work is done the night before, so it’s a great option to feed a crowd on a Sunday morning. It doubles as your new favorite dessert too!

So, I’m calling this recipe baked French toast because I usually make it as a breakfast dish, but it could also be called bread pudding. I spent a lot of my life being put off by the idea of bread pudding because let’s face it, the name is a little off putting. I think I should start a campaign to change the name to something like “super awesome delicious dessert that you wont be able to stop eating” because that’s much truer to what this dish actually is.

Or you could just call it “baked French toast”, which is ALSO what it is.

Bread that’s been torn up into small pieces, covered with a yummy custard to form a whole new dish that is way more than the sum of its parts. Warm vanilla and cinnamon flavors are the key to this dish, that’s crazy easy to make and incredibly customizable.


Baked French Toast with Blueberry Maple Syrup

Baked French Toast with Blueberry Maple Syrup

Baked French Toast with Blueberry Maple Syrup

Baked French Toast With Blueberry Maple Syrup
Recipe details
  • 10  Servings
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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Baked French Toast with Blueberry Maple Topping
  • 1 loaf of french bread, cut into 1-2 inch cubes
  • 8 large eggs
  • 3 cups whole milk
  • 2 teaspoons brown sugar
  • 2 teaspoons white sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoon bourbon
  • 5 tablespoons butter, divided
  • 2 teaspoons cinnamon sugar (2 teaspoons sugar, with 1/4 teaspoon cinnamon mixed in)
  • 1 pint blueberries
  • 1/2 cup maple syrup
  • 1 teaspoon lemon zest (optional)
To Make Baked French Toast with Blueberry Maple Topping
Pack the cut up bread tightly into a greased 13x9 baking dish.  
In a large bowl mix together the eggs, milk, sugars, cinnamon, cloves salt, vanilla and bourbon.
Pour the egg mixture over the bread, cover and chill in the refrigerator overnight or for up to 24 hours.  
Preheat the oven to 350, letting the baking dish come up to room temperature while the oven preheats.
Bake, uncovered for 45 minutes.
Melt 4 tablespoons of the butter.
Remove from the oven and pour the melted butter over the dish. Sprinkle the cinnamon and sugar over the melted butter and bake for another 10 minutes.
In a small saucepan, melt the remaining 1 tablespoon of butter. Add the blueberries, and cook for 3 minutes. Add the maple syrup, and bring to a boil. Stir in the lemon zest. Let the mixture boil for 1-2 minutes.
Pour the blueberry topping over the french toast to serve!
  • *If making this the same day as baking it, let the bread/custard mixture sit at room temperature for at least 30 minutes before baking.
  • *This dish reheats really well – you can either microwave it for 30-60 seconds, or you can place it in the oven on 350, covered in foil until warmed through.
Sara's Tiny Kitchen
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