Baked Blueberry French Toast

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A few weekends ago I was making french toast on the stove the normal way and something possessed me to start chopping it up into little pieces in the skillet… I don’t know, I was probably getting impatient with how slow it was cooking or something.  I hate to admit but it was actually more enjoyable to eat because I didn’t have to work so hard to cut the french toast into bite-sized pieces .. it was already done!

It started to get me thinking – what are some other ways that you can make “french toast” using the same ingredients, but in a different form?  I pulled out my little baking ramekins and this is what I came up with.  Chopped up bread in french toast batter with frozen blueberries baked in.

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Side note:  If you don’t own any baking ramekins, go buy some immediately.  I use them for all sorts of things, from making egg bakes to mini pumpkin pies to homemade flan and everything in between.  So multi-purpose!

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What will you need? (Makes 3 bakes)

3 baking ramekins (glass or ceramic)

3 cups chopped bread (I used 2 different kinds)

3 eggs

2 cups almond milk

1 cup frozen blueberries

1 tsp vanilla extract

1/3 cup brown sugar

Cinnamon

How do you make it?

Preheat oven to 375 degrees.

In a medium bowl, whisk together your eggs, milk, vanilla extract and some cinnamon.

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Add your bread chunks in and combine until all pieces are evenly coated.

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Fill your ramekins about 2/3 full with bread and then add 1/3 cup blueberries to each one.

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Add the remainder of your bread mixture and sprinkle some sugar and cinnamon on the top of each one.  Adding sugar on top will make a nice, caramelized crisp when you bake it!

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Pop in the oven and bake for about 15 minutes until the tops are nice and golden brown.

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Remove from the oven and allow to cool.  You can serve this in a variety of ways!

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Either plate the mixture and cover with some maple syrup…

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Or, mix everything up with a fork and eat straight from the ramekin!

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Comments

  1. that’s awesome, love you photos!

  2. Beautiful idea!!

  3. O.M.G.

  4. Terry says:

    I made this recipe today. I doubled the eggs, used 2 cups of milk and doubled the bread cubes. Almond milk was sweet so skipped the brown sugar. I used small ramekins that I saved from my Gramma’s things. I baked them at 375 for 40-45 minutes. Will make them again!

  5. babalucifur922 says:

    I think you could substitute the milk for non-dairy liquid flavored coffee creamer and skip the vanilla and go light on the cinnamon and brown sugar. Flavors like French Vanilla, Baily’s Irish Cream, Hazelnut Vanilla, Carmel or Latte would be yummy. There are others too, with “holiday spice” versions in the fall.

    Don’t try to re-constitute the powdered creamers. HOWEVER, those may be good to sprinkle on top to add that crunch.

    Let us know if you try this.

  6. Liz says:

    what’s an alternative bakingware to use if i have no ramekins available? :(

  7. This is such a simple idea – what a fabulous idea! Oh I cant wait for the weekend to try this :-)

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  10. Mmmmm this look so good!
    I’ll have to try it for a Sunday brunch soon :)

  11. Wow… this is look so yummy.I like this food.I like toast.I will try this recipe.Thank you.

  12. There are some problems with this recipe. You never say when to add the brown sugar. Also 15 minute bake time? They are still raw. More like 30 to 40 minutes.

Trackbacks

  1. [...] Blueberry French Toast via Nutritional Epiphany These cute little French toasts aren’t just adorable, they’re convenient. Instead of [...]

  2. [...] my recipe for Baked Blueberry French Toast is appearing in an article about some fun ideas for Mother’s Day [...]

  3. [...] Blueberry French Toast via Nutritional Epiphany These cute little French toasts aren’t just adorable, they’re convenient. Instead of [...]

  4. red blued says:

    Whispering Misty…

    So sorry you can pass up the workshop!…

  5. report says:

    report

    Baked Blueberry French Toast – the nutritional epiphany

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