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Cinnamon Blueberry Baked French Toast


  • 1 (about 12-14 ounce) classic baguette, sourdough bread, or challah(for softer bake)
  • 1 cup fresh or frozen blueberries
  • 8 large eggs
  • 2 and 1/4 cups whole milk
  • 1 teaspoon ground cinnamon
  • 3/4 cup packed light brown sugar
  • 1 Tablespoon vanilla extract
  • : Streusel Topping
  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, cold and cubed
  • Optional Toppings: extra blueberries, fresh fruit, maple syrup, and confectioners’ sugar


  1. Generously grease a 9×13 pan with butter or spray with nonstick spray
  2. Cut the bread into 1 inch cubes (when cutting the classic baguette if the ends are very hard slice off and omit)
  3. Spread cubes into the prepared baking pan pressing down evenly into the pan and top evenly with blueberries, then set aside
  4. In large bowl whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain
  5. Pour egg mixture over the bread and cover the pan tightly with plastic wrap
  6. Refrigerator overnight
  7. Preheat oven to 350°F
  8. Prepare the topping:
  9. Whisk the brown sugar, flour, salt and cinnamon together in a medium bowl
  10. Cut in the cubed butter with a pastry blender or two forks
  11. Sprinkle the topping over the soaked bread.
  12. Bake about 50 minutes or until golden brown on top
  13. Serve immediately with powder sugar and maple syrup
  14. Store in the refrigerator for 2-3 days.
  15. Extra tips: you can also make the topping ahead placing in small sealed container an top just before baking
  16. *Using a classic baguette will make a crunchier bake which I prefer, if you prefer a softer bake use stale challah bread
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Breakfast