Blueberry Baked French Toast

Blueberry Baked French Toast
Blueberry Baked French Toast
Yield: 6 servings
  • 5 cups whole grain bread cubes
  • ½ cup fresh or frozen blueberries
  • 4 eggs
  • 1 ½ cups low-fat milk
  • ¼ cup granulated sugar, divided
  • 2 teaspoons vanilla extract
  • 1 Tablespoon butter or margarine
  • ½ teaspoon ground cinnamon


  1. Wash hands with soap and water. Preheat oven to 350 °F.
  2. Lightly coat an 8 X 8-inch baking pan with cooking spray.
  3. Add bread cups to the baking pan and top with blueberries.
  4. Crack eggs into a mixing bowl. Wash hands with soap and water after handling raw eggs.
  5. To the eggs add milk, 2 tablespoons sugar, and vanilla. Whisk together.
  6. Pour egg mixture over bread and blueberries. Cut butter or margarine into small pieces and place on top of bread cubes.
  7. Combine remaining 2 tablespoons sugar with cinnamon and sprinkle over the top.
  8. Bake about 45 minutes until eggs are set and reach a minimum internal temperature of 165 °F on a food thermometer.
  9. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Calories 240
  • Total Fat 7g
  • Saturated Fat 2g
  • Cholesterol 120mg
  • Sodium 280mg
  • Total Carbohydrates 32g
  • Fiber 3g
  • Total Sugars 16g, includes 12g Added Sugars
  • Protein 11g
  • Vitamin D 6%
  • Calcium 10%
  • Iron 6%
  • Potassium 6%
Nutrition Software Used: 
ESHA Food Processor