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This Blueberry French Toast Bake is a simple, delicious twist on a classic breakfast, baked to perfection with gooey goodness and a burst of fruity flavor. Whether you’re looking for a lazy weekend breakfast or a dish to wow at your next brunch party, this is the recipe you’ve been searching for.
This French Toast Bake is especially popular for holidays and family gatherings, like Christmas or Easter, when you need something to feed a crowd without the hassle. It is really easy to put together, and everyone will love it. Great for Sundays when you want to treat the kids to a nice breakfast.
Love French Toast?
All 5 of my kids love French toast, and this is my quick way to make a large batch of French toast without working too hard. I usually swap the fruits whenever I make them to change things up for them too. They also love it with strawberries and their other favorite one is bananas and chocolate chips!
You may also like my banana bread pudding or my berry French Toast Casserole.
Recipe Overview
Ingredients needed
This recipe comes together with a few simple ingredients. Full measurements are listed further down below in the recipe card.
- Eggs: The base of the mixture, adding richness and the perfect texture.
- Whole Milk: Or any milk of your choice.
- Mascarpone Cheese: Adds a creamy texture and flavor to the dish.
- Lemon Zest and Juice: This adds a bright, zesty flavor.
- Honey: You may also use maple syrup.
- Vanilla Extract: Try to use quality extract.
- French Bread: Italian bread works too, and these are usually 16 ounces.
- Blueberries: Or use a mix of berries.
How to make french toast bake
Ready to dig in? Let’s get this French toast bake in the oven!
Step 1: In a large bowl, whisk together eggs, milk, mascarpone, lemon zest, lemon juice, honey, and vanilla extract. (You might find it easier to just blend in a blender instead for a smooth texture.)
Step 2: Dip each slice of bread into the egg mixture, letting it soak for 10 seconds, and transfer to an oven-proof dish.
Step 3: Once all the bread is in the dish, pour any leftover egg mixture over the top.
Step 4: Sprinkle the top with blueberries and bake.
Tips from my kitchen
- If the bread is soft, the center will be on the soft and mushy side. If looking for a thicker texture, I suggest you use stale bread.
- Bake covered for the first 20 minutes, or when it starts to brown after 20 minutes or so, place a foil wrap over it to stop it from continuing to brown.
- Blend the egg mixture for a smooth (non clumpy) texture and saves you time whisking.
- If whisking, allow the eggs and mascarpone the reach room temperature so they blend better.
- Swap the blueberries for strawberries or raspberries for a different berry twist.
- Add a handful of chopped nuts (like pecans or walnuts) for some crunch.
Substitutions
Don’t have some of the ingredients on hand? No worries—try these substitutions:
- Use almond milk or oat milk for a dairy-free version.
- Swap mascarpone with cream cheese if that’s what you’ve got in the fridge.
- If you’re avoiding gluten, use gluten-free bread.
Make ahead and storage
This French Toast Bake is great for meal prep! You can assemble it the night before, cover it, and refrigerate it overnight. Just pop it in the oven in the morning, and you’re good to go!
It stores well in the fridge for up to 3 days, and it can be frozen for up to 3 months. To reheat, warm it up in the oven at 350°F for 15-20 minutes.
Frequently Asked Questions
Yes! Frozen bread works just fine—just let it thaw a bit before slicing and soaking in the egg mixture.
Absolutely! You can use any fruit you like—strawberries, raspberries, or even apples would work perfectly.
For an egg-free version, use a flax egg or other egg replacer, though the texture may be slightly different.
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Blueberry French Toast Bake
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Ingredients
- 6 large eggs
- 1 1/2 cups whole milk
- 2/3 cup mascarpone cheese
- 1 large lemon, zested and juiced
- 1/2 cup honey, add more, to taste
- 2 teaspoons vanilla extract
- 1 pound loaf French bread
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F
- Slice the 1 pound loaf French bread into 1/2-inch slices. Take an oven-proof dish and place it on the working table.
- In a large bowl, whisk the 6 large eggs, 1 1/2 cups whole milk, 2/3 cup mascarpone cheese, lemon zest and juice from 1 large lemon, 1/2 cup honey, and 2 teaspoons vanilla extract. (You might find it easier to just blend in a blender instead for a smooth texture.)
- Working with each slice of bread at a time, dip it into the egg mixture and allow it to soak for about 10 seconds, then transfer it to the dish. Repeat with the remaining slices of bread and egg mixture.
- At the end, if you have any egg mixture left, drip it over the slices of bread in the oven dish.
- Sprinkle with 1 cup fresh or frozen blueberries. Bake for 40-45 minutes, or until golden on top.
- Serve with extra honey or maple syrup and blueberries, if desired.
Notes
Tips & Tricks
- Bake covered for the first 20 minutes, or when it starts to brown after 20 minutes or so, place a foil wrap over it to stop it from continuing to brown.
- Blend the egg mixture instead for a smoother texture. You will have some clumps when you whisk by hand, which is fine.
- Make sure the bread is fresh for best results—it absorbs the egg mixture better and gives you that soft, fluffy center. For a firmer center, use stale bread.
- You can also add a sprinkle of cinnamon to the egg mixture for a bit of extra spice.
- Don’t skip the honey drizzle—it really takes this dish to the next level!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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