Monica's favorite gear
for making
Blueberry French Toast
This has whole grain goodness, yet is lighter than regular whole wheat flour. I often swap this out for all or part of white flour in recipes.
A versatile 9x13 baking dish that's great for all kinds of baking. Assemble this French Toast the night before, put the lid on it, refrigerate, and it's ready to bake in the morning.
A handy, multi-purpose bowl for mixing with a convenient lid.
This gets frequent use in my kitchen for mixing, removing lumps, and whipping eggs.
This knife is awesome. I use it for effortlessly slicing bread tomatoes, meat...you name it. It's a great price for a knife that performs this well.

Blueberry, Whole-Grain, Baked French Toast with Streusel

This delicious make-ahead breakfast is easy to assemble the day before.


Baked Blueberry Whole Grain French Toast with Streusel Topping

By Monica              Serves 6-8
This delicious make-ahead breakfast is easy to assemble the day before and have ready to cook when you get up in the morning. It's perfect for brunch or overnight guests. From TheYummyLife.com

This delicious make-ahead breakfast is easy to assemble the day before and have ready to cook when you get up in the morning. It's perfect for brunch or overnight guests.

Ingredients
  • 1 (16-oz.) whole grain French bagette (or similar bakery bread loaf)
  • 8 eggs
  • 2 cups milk (2% or whole dairy milk, or almond milk)
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2-1/2 cups (12 oz) fresh or frozen blueberries
  • STRUESEL TOPPING:
  • 1/4 cup whole wheat pastry flour (or regular whole wheat flour)
  • 1/4 cup old fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans (optional)

Directions
ASSEMBLE FRENCH TOAST: Butter a 9x13 baking dish. Cut bagette diagonally into 3/4" slices. Layer slices in two rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon (or use electric mixer). Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle on blueberries, again separating the slices so that some of the berries fall between them. Cover and refrigerate overnight (max. of 18 hours).
MAKE STREUSEL (may be made the night before and sprinkled on before baking the next day): In medium bowl whisk together whole wheat flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside.
TO BAKE: Remove baking dish from refrigerator and bring to room temperature (approx. 30 min.). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup or blueberry sauce.

Nutritional Info. per serving: 271calories, 7.9g fat, 2.6g sat fat, 38.2g carbs, 2.7g fiber, 23.4g sugars, 13.4g protein; Weight Watchers SmartPoints: 10


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I love the convenience of a make-ahead breakfast. This baked French toast recipe is so easy to assemble the night before. Just stick it in the fridge overnight and move it to the oven when you get up in the morning. Presto! You've got a warm, freshly baked, totally delicious breakfast in no time. This makes a special weekend breakfast and has become a favorite option for overnight guests.

A nutrition and flavor boost! I healthified this recipe by substituting whole grain bread for white. The blueberries add a nutrient and flavor boost, too. You can use almond milk in place of dairy milk, if you like; it's good both ways. This French toast has a whole grain streusel topping for some extra crunch and flavor. It is so easy to make, and it totally passes the yummy test. So good! 

 

Step-by-step photos for making 
Baked Blueberry Whole-Grain French Toast

Step 1. Assemble the ingredients.

For the base, you'll need:

  • whole grain baguette (or similar bakery bread loaf) 
  • eggs 
  • milk (2% or whole diary or almond milk work equally well)
  • vanilla
  • brown sugar
  • cinnamon
  • blueberries (fresh or frozen)

ingredients_base.jpg

For the streusel topping, you'll need:

  • whole wheat flour (regular or pastry whole wheat flour)
  • brown sugar
  • old fashioned rolled oats
  • cinnamon
  • butter
  • pecans (optional)

view on Amazon:  organic whole wheat pastry flour

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Step 2. Whisk together the eggs, just until well combined. Add the vanilla, sugar, cinnamon, and milk. Whisk it until well combined.

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Step 3. Slice the bread loaf in 3/4" slices. I cut mine diagonally to increase the surface area of each slice. Layer the bread slices in 2 rows in a buttered 9x13 baking dish. If you're using a wider-shaped bread loaf, you may need to cut each slice in half in order to get it to fit into even rows.

Step 4. Pour the egg & milk mixture over the bread slices, separating the slices as you pour so the mixture runs between each slice. Don't worry if the slices aren't completely immersed; they will eventually soak up the custard mixture like sponges.

Step 5. Evenly sprinkle the blueberries onto the bread slices, separating the slices to allow some of the berries to fall between the slices.

Step 6. Cover with lid or plastic wrap and refrigerate overnight, or as long as 18 hours. (LOVE the convenience of doing this so far in advance!)

  • view on Amazon:  bread knife (an awesome knife for more than just bread), baking dish with lid (love the convenience of the lid for the overnight time in the fridge)

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MIX THE WHOLE GRAIN STREUSEL TOPPING

Step 7. Combine whole wheat flour, oats, brown sugar, and cinnamon.

Step 8. Add the butter and cut it into the dry mixture using two forks, a pastry blender, or your fingers. (Your fingers work easily for this small amount.) Keep mixing until it's crumbly. Add pecans, if you're a nut person. If not, leave them out.

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Set the streusel aside to add right before baking. This can be made the night before so it's ready to add to the dish in the morning.

The next day...

After the overnight time in the fridge, the bread will have soaked up much of the custard liquid; although it's fine if there's still some liquid remaining in the bottom of the dish. It will cook in.

Step 9. Sprinkle the streusel topping evenly over the top of the bread slices.

updated63.jpg

Step 10. Bake at 350 degrees for 40-50 minutes until the streusel is lightly browned and there is no visible liquid left; the center should be moist, but not watery. If the streusel begins to brown too much before the custard is completely cooked, place a loose sheet of aluminum foil over the top during the last 10 minutes or so of baking. 

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That browned streusel topping adds delicious, buttery crunch to this dish. 

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Remove from oven and let it rest for 10 minutes before serving. 

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The bread slices are softened, but not soggy, from the absorbed custard. They hold their shape, so it's easy to remove individual slices and serve.

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It looks so inviting on the plate! The flavor & texture combination of custardy bread, blueberries, and crunchy streusel topping is fantastic.

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Drizzle the French toast with maple syrup or blueberry sauce. My easy, 10-minute blueberry sauce recipe put's this French toast over the top.

Click to view Microwave Blueberry Sauce recipe

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One bite will convince you that this recipe is a keeper. It is perfect for a brunch or to serve overnight guests. And, it's so, so easy!

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Make it a Yummy day!
Monica

Link directly to this recipe Print this recipe
Baked Blueberry Whole Grain French Toast with Streusel Topping
By Monica              Servings: Serves 6-8
Ingredients
  • 1 (16-oz.) whole grain French bagette (or similar bakery bread loaf)
  • 8 eggs
  • 2 cups milk (2% or whole dairy milk, or almond milk)
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2-1/2 cups (12 oz) fresh or frozen blueberries
  • STRUESEL TOPPING:
  • 1/4 cup whole wheat pastry flour (or regular whole wheat flour)
  • 1/4 cup old fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans (optional)
Directions
ASSEMBLE FRENCH TOAST: Butter a 9x13 baking dish. Cut bagette diagonally into 3/4" slices. Layer slices in two rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon (or use electric mixer). Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle on blueberries, again separating the slices so that some of the berries fall between them. Cover and refrigerate overnight (max. of 18 hours).
MAKE STREUSEL (may be made the night before and sprinkled on before baking the next day): In medium bowl whisk together whole wheat flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside.
TO BAKE: Remove baking dish from refrigerator and bring to room temperature (approx. 30 min.). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup or blueberry sauce.

Nutritional Info. per serving: 271calories, 7.9g fat, 2.6g sat fat, 38.2g carbs, 2.7g fiber, 23.4g sugars, 13.4g protein; Weight Watchers SmartPoints: 10
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10 Weight Watchers SmartPoints per serving.

nutrition_label_french_toast.jpg

This updated post was originally published February 6, 2012.



Posted on Thursday, August 24th, 2017








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