Blueberry French Toast Bake

Blueberry French Toast Bake

kodiakcakes.com/blogs/recipes/blueberry-french-toast-bake

Prep Time 20 Minutes
Cook Time 50 Minutes
Serves 8
Difficulty Moderate
  • Calories 465
  • Protein 15g
  • Total Fat 22g
  • Carbs52g

Meet your new brunch bestie: this Blueberry French Toast Bake is sweet, hearty, and bursting with juicy blueberries in every bite. As it bakes, the streusel topping turns golden brown and slightly crisp while the inside stays soft and fluffy. Kodiak Blueberry Muffin Mix brings the whole grains to the table, and gives each serving that extra boost of protein to help keep you feeling fuller longer.  There’s no question that this Blueberry French Toast Bake is satisfying enough to fuel your morning but indulgent enough for brunch (or a midweek treat). Serve warm with a drizzle of maple syrup and a sprinkle of fresh lemon zest for a tart finish.  

Recipe provided by Kitchen McCabe

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Blueberry Muffin Mix

Baking Mixes

$6.45
Blueberry Muffin Mix Blueberry Muffin Mix
Ingredients Directions

Calculations are approximate. Please review directions and ingredients carefully

Ingredients

  • 1 (12–14 oz) loaf French bread, sourdough, brioche, or challah
  • 1 cup fresh or frozen blueberries
  • 2 cups whole milk
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon zest

 

Streusel Topping:

  • 1/3 cup Kodiak Blueberry Muffin Mix
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cold and cubed
  • Optional Toppings: maple syrup, powdered sugar, or extra blueberries for serving

Directions

  1. Grease a 9x13 baking dish with butter or nonstick spray. Cut the bread into 1” cubes and spread evenly in the baking dish. Sprinkle the blueberries over the bread.
  2. In a large bowl whisk together the milk, eggs, heavy cream, brown sugar, vanilla, cinnamon, and lemon zest until smooth and combined.
  3. Pour the mixture evenly over the bread. Cover the pan tightly and refrigerate for 3–24 hours (overnight works best).
  4. Preheat the oven to 350°F and remove the pan from the refrigerator.
  5. In a medium bowl combine the Kodiak mix and cinnamon. Cut in the cubed butter with a pastry blender or two forks until crumbly. Sprinkle evenly over the soaked bread.
  6. Bake for 45–55 minutes, or until the top is golden brown and the center is set.
  7. Serve warm with maple syrup, powdered sugar, or additional blueberries if desired.

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