OMG guys! I thought I died and went to heaven when I tasted this bake. I have a few others in my recipes but NEVER have I had one that I could finish and still feel like I hadn’t eaten. We went to our favorite small restaurant near us for a nice after church brunch. I had heard there was a new head chef there and he brought with him years of expertise running the kitchen of many different types and styles of menus. Glenn Henderson is indeed a very talented and experienced chef. Of all the dishes he has created, this Blueberry French Toast Bake is at the top of my favorites list. I had the pleasure of chatting with him and was thrilled to find he is a local hometown boy coming back to be with family and friends. He was very kind to provide me with the recipe he created for this dish and gave me permission to share it with you. The image proceeding the recipe was taken by him and the meal I was served was just as perfect. In the slide show below you will find my sad attempt at this dish. I provided it anyway just to let you all know I am not in his league. I will try harder next time! The dish though tasted just as delicious and was very easy to make.
Check out these! Creme Brulee French Toast Casserole and Three Berry French Toast Bake
Blueberry French Toast Bake
- 1/2 Cup Butter
- 1/2 Cup Brown sugar
- 1/2 Cup All purpose flour
- 1/2 tsp Ground cinnamon
- 6 Large Eggs
- 1.5 Cups Whole milk
- 1 tsp Pure vanilla extract
- 1 Loaf 16 oz, texas toast
- 2.5 Cups Fresh blueberries
- Spray 13.5"x10"Baking Dish with non-sticking cooking spray. Set aside.
- Melt butter. In the microwave, cut butter into small pieces and loosely cover the bowl with paper towel. Melt on Medium-Low (30%) power or Defrost, checking every 10 to 15 seconds until it's almost melted but a few small solid pieces remain. Remove from the microwave and stir until it's completely melted.
- In a medium bowl, add brown sugar and cinnamon. Add melted butter and mix.
- Add flour and mix until it starts to form a crumbled topping. Set aside.
- In small bowl whip the eggs, milk and vanilla together. Set aside.
- Using half of the toast add first layer in the dish setting them 3 wide and 6 long ways. Add mixed berries on top.
- Stack the remaining toast on top for the final layer. Add more berries.
- Pour mixture over texas toast across the stacks slowly and make sure you don’t add it all to the center. (This causes center loading and the middle will have a hard time cooking. )
- Press down on the top and make sure you can see the batter bubble and rise to the top. Add your crumble topping.
- Cover with foil and refrigerate at least 2 hours. I recommend refrigerating overnight so the bread can fully soak up the batter.
- Preheat oven to 350 degrees F.
- Remove the casserole from the fridge and let sit at room temperature for 25 minutes before baking.
- Bake, covered with foil, for 30 minutes. Uncover and bake for an additional 20 minutes
- Remove from oven and let rest for 15 minutes.
- Serve with additional berries and/or whip cream on the side for a better presentation.