Well… I had to create a new drop-down item on my menu for this blog post. It was well worth the trouble because this Baked Blueberry Brioche French Toast is probably the best thing you’ll eat for breakfast and it deserved a new breakfast category on my menu. Plus for someone who claims that breakfast food is her favorite type of food, we need to accept the fact that my recipe section does not highlight that favoritism in any way and that seriously needs to change. I think for what it’s worth, this french toast is deserving of the inaugural breakfast recipe on Darling Down South.
While we’re on the subject of “Cynthia’s favorite foods” I bet you’ll be surprised to learn that of all the breads, brioche is undoubtedly at the top of the list. Okay, so if you know what goes into brioche maybe you’re not surprised but for those of you who don’t know the ingredients, Brioche is basically bread butter. With a whole lot of butter in this bread, when it’s toasted or baked, it takes on this deliciously soft, chewy, buttery texture that cannot be matched to any other bread out there- except for croissants, but they’re on their own level of delicious bread scale to be discussed another time.
In an effort to stave off the winter blues (and the dreary root vegetable filled grocery shelves), I bit the bullet and bought a pint of blueberries in anticipation of making some sort of sweet breakfast creation. When I finished circling the grocery store, I lingered just long enough in the bakery to see loaves of Brioche taunting me to bring it home. I caved of course and knew immediately that this gray winter weather called for blueberry brioche french toast.
When the morning came to make this, it was as simple as whipping up your traditional french toast custard, throwing a couple more spices into the mix (like crushed cardamom seeds and lemon zest) and popping it in the oven. Finally, after pulling her out of her 35-minute sauna, she was crisped, brown and ready to be doused in a fresh blueberry maple syrup.
Silence was experienced while eating this, and the entire dish disappeared before my eyes. It was a delicious and easy breakfast option that wasn’t overly sweet and bursting with flavor. The brioche, although mostly butter, makes for a light and airy base to this otherwise heavy dish.
- 1 loaf of Brioche Bread
- 1 lemon zested
- 1/4 teaspoon ground cardamom
- 2 teaspoons vanilla extract
- 1 heaping teaspoon of cinnamon
- 1/4 cup of sugar plus more for final garnish
- 4 eggs
- 1 1/2 cup of milk
- 1 pint of blueberries divided in half
- 1/4 cup of pecans chopped
- 1/2 pint of blueberries
- 1 cup of maple syrup
Preheat oven to 350 degrees F.
Slice your brioche loaf into 1 inch thick slices. in a shallow baking dish layer the slices in making sure not to completely overlap one slice with another.
Dot the blueberries and pecans on top and in between the slices of toast.
In a medium mixing bowl, mix the seasonings, sugar, egg and liquids together being sure to whip the mixture to a smooth consistency.
Carefully pour the liquid mixture over the brioche toast making sure each slice gets coated, finishing with a light sprinkle of sugar so that while the toast bakes, the top caramelizes a little bit.
You have the option of letting this sit overnight in the fridge, a couple of hours, or popping it strait into the oven.
Bake in the oven for 35 minutes.
Combine both ingredients into a small saucepan on medium heat. Continuously stir and slightly smash the berries as the liquid heats up. Bring to a simmer and then reduce the heat to warm until ready to serve.
I hope this Blueberry Brioche French Toast helps you cure any winter blues that may be starting to crop up! But as good news: Spring is only 48 days away!
Thank you so much for this recipe it’s my new favorite go to breakfast casserole . Great for the holidays . Easy but looks elegant ! I topped it with mascarpone mixed with lemon Nosa yogurt .
I am so happy to hear that! And that upgrade sounds absolutely incredible! We will definitely try this the next time we make it! yum!
Hi Cynthia, I tried to follow your recipe and it didn’t turn out as on the picture. Or maybe this was a picture for a different recipe. “2 heaping teaspoons of cinnamon” turned liquids and spices mixture deep brown, so no way could bread remain white after being soaked in it, even with baking. Besides, I think, it’s just TOO much for one loaf of bread.
Another adjustment needs to be made for overnight toast: 45 min in 350 oven, or 35 min in 375. 35 min with 350 oven does not make bread puffy.
Thank you for the feedback, I’m sorry your dish didn’t turn out quite like this one! Honestly, I made it such a long time ago I’m not sure what might have gone wrong with your iteration. Did the 2 heaping teaspoons make the recipe un-palatable or did it just make the bread look brown? I may have to remake this in the new year to see where we went wrong.
When do I put the eggs in? As part of liquid?
Fantastic recipe. Made this for my sons dorm room mates, 4 hungry boys ….they loved it! Doubled the recipe, served with fresh fruit and bacon on the side. Definitely a keeper.