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Breakfast and Brunch,  Recipes,  Sweet Breakfast and Brunch

Oven – Baked French Toast with Maple Syrup and Blueberry Sauce

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All baked in one dish with a crispy, sweet and cinnamon crust and a soft and fluffy under-layer, this delicious and filling breakfast is a baked version of French Toast – quicker and healthier, it is an absolute favourite in our house.

It takes 5 minutes to put together and 30 – 40 minutes in the oven, during which time you can prepare any accompaniments you wish to eat this with, or even have a quick shower. Our favourites are:

  • maple syrup
  • fresh fruit such as sliced banana, strawberries, raspberries, blueberries, mango, nectarine, pineapple
  • cooked fruit such as blueberry, apples, blackberries, plums, rhubarb, gooseberries
  • crispy smoked bacon
  • natural yoghurt or skyr

I whipped one up this morning; the weather has changed and Autumn is most definitely on the way. I found 6 pretty squashed brioche I had bought for burgers on the barbecue (not going to happen in this weather!) so decided to use them for breakfast instead. You could use white or brown bread instead, if you prefer, or gluten free bread if necessary, but remember that Brioche is a sweet bread so you may need to add extra sweetener to the egg custard or eat with sweeter accompaniments.

This breakfast can also be made the day before and cooked just before you want to eat it. Just cover it and store it in the fridge overnight. It may take an extra 5 – 10 minutes in the oven if you are cooking it straight from the fridge.

How to make Oven – Baked French Toast

Collect all your ingredients for the French Toast together:

  • unsalted butter
  • 4 large eggs
  • single cream or double/heavy cream
  • milk
  • sweetener e.g. honey, maple syrup, agave nectar or sugar
  • cinnamon
  • vanilla extract
  • brioche bread, either slices or rolls

This should take you no longer than 5 minutes to put together!

  1. Grease your baking dish with the butter.
  2. Thoroughly mix the eggs, cream, milk, sweetener, cinnamon and vanilla extract.
  3. Chop the brioche into 2cm/1¾ inch squares.
  4. Pour ⅓ of the egg custard into the base of the baking dish
  5. Scatter over the brioche squares
  6. Pour in the remaining egg custard
  7. Leave for 3 minutes for the brioche to soak up some egg custard
  8. Cook for 30 – 40 minutes until lightly browned, crunchy on the top, slightly raised at the sides and the egg custard is set.
  9. If desired sprinkle over some extra sugar and cinnamon.

How to make Blueberry Sauce

Collect all your ingredients for the Blueberry Sauce together:

  • blueberries
  • sweetener e.g. honey, maple syrup, agave nectar or sugar
  • water

I make this when the French Toast is cooking in the oven.

  1. Add the maple syrup to the blueberries.
  2. Add the water.
  3. Bring to a gentle simmer for around 5 minutes or until the blueberries have broken down to your liking.
  4. Pour into a jug ready to serve.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.

Oven – Baked French Toast with Maple Syrup and Blueberry Sauce

All baked in one dish with a crispy, sweet and cinnamon crust and a soft and fluffy under-layer, this delicious and filling breakfast is a baked version of French Toast.

Course Breakfast, brunch
Keyword blueberries, Cinnamon, french toast, oven baked
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Author Susan

Ingredients

For the French Toast:

  • 10g unsalted butter
  • 4 large eggs
  • 300ml single cream
  • 100ml milk
  • 4 teaspoons sweetener e.g. honey, maple syrup, agave nectar or sugar
  • 2 teaspoons cinnamon powder
  • 2 teaspoons vanilla extract
  • 300g bread, ideally brioche (or white or brown bread) cut into cubes about 2 cms square

Topping:

  • 1½ teaspoons granulated or caster sugar
  • ¾ teaspoon cinnamon powder

Blueberry Sauce:

  • 250g fresh blueberries
  • 25ml/5 teaspoons sugar, honey or maple syrup
  • 25ml/5 teaspoons water

Serving Suggestions:

  • Maple syrup
  • Crispy smoked streaky bacon
  • Natural yoghurt or skyr
  • Fresh fruit
  • Cooked fruit
  • Flavoured yoghurt

Instructions

For the French Toast:

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

  3. Grease your baking dish with the butter.

  4. Thoroughly mix the eggs, cream, milk, sweetener, cinnamon and vanilla extract.

  5. Chop the brioche into 2cm/1¾ inch squares.

  6. Pour ⅓ of the egg custard into the base of the baking dish

  7. Scatter over the brioche squares

  8. Pour in the remaining egg custard

  9. Leave for at least 3 minutes for the brioche to soak up some egg custard – or you can make this the day before and leave it covered and in the fridge overnight.

  10. Cook for 30 – 40 minutes until lightly browned, crunchy on the top, slightly raised at the sides and the egg custard is set. (If cooking straight from the fridge it might need an extra 5 – 10 minutes in the oven.

  11. If desired sprinkle over some extra sugar and cinnamon and serve with your choice of serving options.

Blueberry Sauce:

  1. Add the maple syrup and water to the blueberries.

  2. Bring to a gentle simmer for around 5 minutes or until the blueberries have broken down to your liking.

  3. Pour into a jug ready to serve.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Saucepan
  • Measuring jug
  • Electric or hand whisk
  • Large dish roughly 10 inches by 10 inches


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