Blueberry French Toast Bake
This easy make-ahead breakfast features soft and fluffy french toast, a crispy cinnamon streusel topping and a sweet blueberry compote to finish it off. Regular old French toast has got nothing on this luscious Blueberry French Toast Bake!
Ingredients
For the Cinnamon Streusel Topping
- 1/3 cup gluten-free 1-1 all-purpose flour , can substitute with gluten-free oat flour or superfine almond flour. Regular all purpose flour works too if you're not gluten-free.
- 1/3 cup coconut sugar , you can sub with Lakanto Golden Monk Fruit sweetener, Swerve Brown or regular brown sugar.
- 1/4 teaspoon ground cinnamon
- 4 Tablespoons unsalted vegan butter , cold and cubed. You can substitute with unsalted regular butter if not dairy-free.
For the French Toast Casserole Filling
- 1 16-ounce loaf of French bread or sourdough bread day old bread works best; cut into 1-inch cubes with the ends discarded. Gluten-free, grain-free, keto or paleo if needed. We like AWG Bakery's Everyday Loaves or BaseCulture’s Grain-Free SourDough bread.
- 1/2 cup dairy-free cream cheese softened , optional. We like Miyokos. Leave out if preferred or sub with regular cream cheese if not dairy-free.
- 2/3 cup maple syrup , divided, You can sub with sugar-free liquid sweetener, honey or any liquid sweetener of your choice.
- 1 tablespoon coconut sugar , you can sub with Lakanto Golden Monk Fruit sweetener, Swerve Brown or regular brown sugar.
- 1-1/2 - 2 cups blueberries divided; fresh or frozen
- 6 large eggs , we have not tried this but you are free to sub any egg substitute as needed such as Just Egg or Flax Eggs to make this French Toast Bake vegan.
- 1-1/2 cups unsweetened plant-based milk of your choice , we used almond milk. Can substitute regular milk if not dairy-free.
- 1/2 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
For the Blueberry Compote (Optional)
- 1/2 cup maple syrup , you can sub with sugar-free liquid sweetener, honey or any liquid sweetener of your choice.
- 1 teaspoon arrowroot starch , you can substitute with tapioca starch or cornstarch if needed. For lower carb, sub with 1/4 teaspoon xanthan gum.
- 1 cup blueberries fresh or frozen
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- water as needed to thin out sauce to desired consistency
Instructions
Make the Topping
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In a medium bowl, combine the flour, 1/3 cup sugar, and cinnamon together.
Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.
Prepare the Filling & Bake
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Lightly grease a 9x13-inch baking dish or 2.5-quart casserole dish.
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Arrange half of the bread cubes in the bottom of the pan.
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In a small bowl, mix together the cream cheese with 2 tablespoons of maple syrup. Drop spoonfuls of the cream cheese mixture over the bread and top with half of the berries. (Omit this step if leaving out the cream cheese)
Layer with remaining bread cubes on top.
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In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, remaining 1/3 cup of maple syrup, 2 tablespoons coconut sugar and vanilla.
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Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.
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Top evenly with remaining berries. Sprinkle the streusel topping over the bread. Cover pan with foil. Allow to chill in the refrigerator for an hour or overnight.
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When ready to bake, remove french toast from the fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.
Remove from oven and allow to cool for 5 minutes. Serve warm with more maple syrup, extra berries, whipped cream, powdered sugar and/or the blueberry compote if making.
Make the Blueberry Compote & Serve
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In a medium saucepan over medium heat, add maple syrup, arrowroot starch and blueberries. Bring to a boil, while stirring constantly and allow to bubble and thicken for about 2-3 minutes.
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Reduce heat to low and allow to simmer for about 7-10 minutes, or until the blueberries begin to pop. Stir in the lemon juice and vanilla extract.
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Add water as needed to desired consistency. Serve over french toast slices.
Recipe Notes
- Gluten-Free Version
- To Store: Refrigerate cooled casserole in an airtight container for 2-3 days.
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- Refrigerate cooled blueberry compote in an airtight jar or container for up to 1 week.
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- To Reheat: Reheat large portions in a covered baking dish at 350°F until casserole is warmed through (about 30 minutes). Alternatively, microwave individual servings for 30-45 seconds at a time. In either case, add a drizzle of maple syrup before reheating.
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- Warm up compote in a skillet over low heat or microwave for 20 seconds at a time, stirring frequently/between each interval.
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- To Freeze: Use a freezer-safe casserole dish and hold off on making compote. Wrap cooled casserole in a tight layer of plastic wrap and a layer of heavy-duty foil. Freeze for up to 3 months, thawing in the fridge before reheating. Once baked, make compote and serve.