Baked French Toast with Blueberries

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It taste okay, not wow. I did have to drain out some of the excess egg mixture before baking. Good part is that this is lighter without much oil or butter at all. So it feels healthier for breakfast.

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Made this for Mother's Day brunch and it was a hit. The best part, the only butter used: buttering the pan and it was still delicious. Unbelievable!

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I really only want to give it a 2.5 star rating but since that isn't possible, I'll round up. I read the reviews and thought I had compensated for the soggy factor but apparently not enough. I doubled the bread - used a whole loaf of sourdough and even came close to tripling the baking time and yet still had soggy areas. I did take one suggestion and put in cream cheese with powdered sugar and that may have added some moisture but not enough to account for the over-soggy factor. I did use 2 1/2% milk to cut calories and it probably does increase the baking time a bit but I still think close to 3 hours bake time is too much. I couldn't taste the orange zest and thought the sugar to cinnamon ratio was a bit off - too much cinnamon. If it do it again, I'll nix the cream cheese (not sure we noticed it, use quite a bit less milk, keep the whole loaf and add more zest.

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Pretty good, the husband loved it. Used challah, fresh blueberries, & 5 eggs. Parts of casserole were rather soggy, bready puddingish but it wasn't a deal breaker or anything. I didn't use as much syrup and added a little nutmeg. The lemon really added a refreshing twist and almost lightness to this otherwise heavy brunch item.

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Okay. I have a better recipe for this. Wouldn't make again.

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I made this recipe this morning for a birthday brunch (along with Giada's mini frittatas, delicious! and it turned out WONDERFUL. I altered the recipe by soaking the Challah in the egg/milk mixture overnight in a bowl. My Challah was smaller than what she used in the video so I doubled it. This morning I took the mixture out 1 hr prior to baking and then added the blueberries. After reading reviews by other posters I knew this had the potential for being too "soupy" so instead of pouring the whole mixture into the baking dish I used a slotted spoon to take out the bread/blueberries. I was left with some mixture in the bowl but there was enough that had soaked into the bread overnight that the consistency was perfect after baking. I HIGHLY recommend this recipe!

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Giada, you've yet to disappoint! Thanks! Nothing like a party in your mouth to get the day started...Chow :

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Fantastic recipe!! The combo of blueberry, lemon and cinnamon is a winner!

It seems to me that the amount of custard, and whether or not to soak the bread overnight, depends upon the density of the bread used; the greater the bread density, the more liquid needed and longer soak time. Choose your bread, then adjust the custard amounts. I used 8 oz. of a lighter density (finer crumb egg-yeast bread which didn't need an overnight soak and required less liquid: 5 large eggs, 2 1/2 cups of milk and 1/2 cup of maple syrup. It produced a soft and delicate casserole texture, which my husband loved!

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I've made this dish on several occasions. The bread needs the time to absorb the liquid...so follow the directions and make it the night before. Excellent for a Sunday brunch with guests.

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Yummy! Definitely needs an entire loaf of bread. Had eggnog on hand for the holidays so substituted 1 of the 3 cups of milk with eggnog. Family loved it. Quick, easy and great special brunch dish.