Baked French Toast with Blueberries

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Made this for Mother's Day. Followed the recipe exactly with the exception of reducing the cinnamon by half for the topping (same amt of sugar. My family loved it. In the future, I too will have this sit in the fridge overnight to assist with setting the egg mixture. Otherwise, it was wonderful with a bit of a bread pudding texture and a crunchy topping.

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Thought flavor was great - (love fresh blueberries - so that's what I used. Used leftover french bread. My only complaint is that the filling never appeared to ever set - even after baking the devil out of it! Next time - will take the suggestion of others here to let this sit in the fridge overnight before baking. May use a little less cinnamon next time on topping.

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I found this one a little bit dry sorry :(

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Made it for Mother's Day breakfast. It was a huge hit! Added a small bit of whipped cream as a topper. What a great start to a fabulous day for the moms. Thank you!

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Super easy and quick to make. Tasty!
I used whole wheat French Bread left over from the day before, and frozen local blueberries. What a nice quick treat to have baking while I do the farm chores.

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Giada, this was wonderful! I saw you make it on the "Today Show" a few days before Christmas and took a total leap of faith and made it Christmas Eve, left it overnight and served it for Christmas Day Brunch. It was a winner!!! All present loved it! With my first bite, I thought, "way too much cinnamon" and with each bite, it just kept getting better and better. I wouldn't change a thing.....so good!!!

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I did not like this recipe at all. There was way too much cinnamon for the topping. I doubled checked the amount thinking I read it wrong, and nope I didn't. 1 tablespoon cinnamon is wayyyy to much.

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This is an excellent recipe. But I used a slightly more delicious (and fattening alternative called "overnight blueberry french toast" that calls for about 8 ounces of cream cheese. The combination of cream cheese, syrup soaked toast, and blueberries made this dish amazing. If you are interested the recipe can be found at allrecipes.

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This was pretty good and easy. I used Challah that was left out over night. I also used almost double the amount...pretty muched filled the pan I used with bread. I made sure the bread had time to soak the egg mixture up, too. It was delicious and easy. I am not a huge fan of soggy bread pudding, but if you get the timing and bread amount right it is perfect texture. It was a big hit at an Easter brunch. I did try a cheesey danish version...it was 'edible' but not great. I made a mix with cottage /cream cheese and brown sugar...sounds better than it came out - was missing something...maybe I'll try adding peaches...

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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.