Baked Blueberry French Toast

Ingredients for the French toast layer:

  • 12 slices of one or two-day old white bread, crusts removed
  • 12 eggs
  • 1 cup fresh or frozen blueberries.
  • 2 cups milk
  • 1/3 cup maple syrup or honey
  • 2 x 250g cream cheese

Ingredients for blueberry sauce:

  • 2 tablespoons cornflour
  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon butter


Cut bread into 2cm cubes and place half in a greased baking dish.
Cut cream cheese into 2cm cubes and place over bread.
Top with blueberries and remaining half of the bread.
In a large bowl beat the eggs.
Add milk and syrup; mix well.
Pour milk, syrup and egg mixture over bread mixture.
Cover and chill overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 180ºC for 30 minutes.
Uncover and bake a further 30 – 35 minutes until golden brown, and the middle is set.

To make the sauce:

In a saucepan, combine sugar and cornflour, add water.
Bring to boil over medium heat and boil for 3 minutes, stirring constantly. This is very important, otherwise the syrup could burn.
Stir in blueberries and reduce heat.
Simmer for 8-10 minutes or until the blueberries have burst.
Stir in butter until melted.
Spoon (or pour) over French toast.

Recipe tip:

French toast is commonly regarded in New Zealand as a brunch dish, but this dish is great at any time of day; brunch, lunch, afternoon tea or dessert. Cold or warm, it’s delicious!

Blueberry handling tip:

If picking or selecting your own blueberries, choose plump and full blueberries with a light gray-blue colour. Blueberries with any hint of red are not fully ripened. Once blueberries are picked, they will not ripen any further.