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Baked Blueberry French Toast with Blueberry Orange Sauce

By Debrah Mosimann of Swiss Woods

Today is national Blueberry Day. (well it was when I originally posted this!) I have no idea who comes up with what day is what. It would make more sense to me to have blueberry day in, say, July when blueberries are fresh picked. That said I love blueberries and freeze them by the case when they are in season. We use them all year long in Lemon Blueberry Pancakes, Blueberry Cobblers, Blueberry Brulees, and this recipe, Baked Blueberry French Toast with an orange blueberry sauce. This graces our tables even in the dead of winter. It is bright in flavor, easy to make, as perfect for a Christmas brunch as it is for a Mother’s Day brunch and a wonderful ‘do ahead’ recipe.I have successfully used frozen mixed berries for this recipe or all blackberries when they are in season. No matter what the berry this will be a winner on your table.

So, this morning I am raising a cup of coffee and sending a cheer for Blueberry Day!

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Servings: 10

Ingredients:

  • 12 slices white bread cubed
  • 12 oz cream cheese, cut into 1 inch chunks
  • 1 cup blueberries, sliced strawberries, raspberries, blackberries, or any mixture of berries desired
  • 12 large eggs
  • 2 cups milk
  • 1/3 cup honey
  • 1 orange, zest only
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2/3 cup water
  • 1/3 cup orange juice
  • 1 1/2 cup fresh blueberries
  • 1 tablespoon butter

Instructions:

  1. In a greased 9×13 baking dish, place half of the cubed bread to cover the bottom of the dish.

  2. Top the bread with cream cheese that has been cut into 1 inch cubes.

  3. Sprinkle half of the blueberries over the top.

  4. Repeat the above 3 steps one more time till all bread, cream cheese and blueberries are used. Drizzle with the 3 tablespoons of melted butter.

  5. In a separate bowl beat the eggs. Add the milk, honey and orange zest.

  6. Pour over the layers of bread, cream cheese and blueberries. Cover with saran and place in the refrigerator overnight.

  7. Next day, 1 1/2 hours before serving remove from the refrigerator and allow to temper for up to half an hour.

  8. Preheat the oven to 350 degrees. Cover loosely with foil and bake for 30 minutes.

  9. Remove foil and continue to bake for another 25-30 minutes or until a knife inserted in the middle comes out clean. Remove from the oven, sprinkle lightly with confectioners sugar and serve with Blueberry Orange Sauce.

  10. This cuts into squares nicely or can be served directly from the baking dish.

  11. The sauce was created to go with the Baked Blueberry French Toast. It is also wonderful served with pancakes, waffles and ice cream. I am sure it would be wonderful poured over shortcake as well.

  12. In a small saucepan combine the sugar, cornstarch and orange rind.
    Add water and stir.

  13. Bring to a boil over medium heat stirring constantly. Stir in the blueberries. Reduce heat and simmer 8-10 minutes.

  14. Add butter and stir till melted. Serve warm.

  15. Servings: 12
    Yield: Twelve 2 Tablespoon servings
    Cooking Times
    Preparation Time: 5 minutes
    Cooking Time: 15 minutes
    Total Time: 20 minutes

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