Blueberry Stuffed French toast takes a little longer than your regular French toast but it is so worth it!
Fresh blueberries go great with french toast — and this “make ahead” recipe combines both in a delicious breakfast treat. I say this is a “make ahead” recipe because you actually need to start it the night before you intend to serve it.
You also need some “day old bread”, so that means you actually will need to get at least a 24 hour jump start on this recipe — but the wait is so worth it!
Blueberry stuffed French toast calls for 12 slices of “day old” bread — this means stale bread. It didn’t specify what kind of bread, so I actually used egg bread, but you can use pretty much anything so long as it is thick when you cut it up. I got an unsliced loaf from my local grocery store, so I guessed and sliced up half the loaf as my 12 slices. I cut the section into cubes and left it out overnight to get that nice “stale” feeling. If you’re in a hurry, turn your oven on to 200°F and put the bread cubes in there for about 30 minutes to dry them out.
The recipe also didn’t specify the size or kind of pan you were to use to “marinate” and bake, so I chose a pyrex 13″x 9″x 21″ dish, which ended up being just about perfect.
My suggestion is to serve this warm out of the oven. That means you need to begin working on the topping about 15 – 20 minutes before you are set to pull the baking dish out of the oven.
Pop the French Toast out of the oven, slice it up, plate it, and drizzle the blueberry sauce on top. Add bacon or fresh fruit, and you will have a great Sunday Brunch item that will make everyone smile!
Night before: The morning you want to serve: Blueberry topping:
The morning you want to serve: