Baked French Toast with Blueberries

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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.

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followed the review recommendation and ensured that i made the right amount of custard for the bread that i had on hand (halved the custard and used about 8 slices of thick cut sourdough. the sourdough loaf that i used had a lot of hearty crusts so keep that in mind if youre using sourdough.... i skipped the lemon zest. LOVED The blueberries and maple syrup baked right in!

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This has great flavor! Based on the other reviews, I used lots of extra bread in the mixture (I used a whole 24 oz loaf of Challah cut into cubes, and the texture was perfect for my standards! Love the blueberries and maple flavor right in the French toast!

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My husband loved this french toast. Made this recipe this am with fresh home grown blueberries. I used left over italian bread and coconut milk since I ran out of skim milk and did not want to go to the store. This recipe also cuts in half very nicely (placed in an 8 by 8 baked at 325 convection for 45 minutes. Extras, I used one tsp added vanilla extract and I read one of the reviews down below that used penzey's pumpkin pie spice so I added that as well and used their vanilla sugar to mix with cinnamon for the topping.

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This was delicious! I read the reviews and cut down on the liquid a bit and it came out perfectly. Also added a little Penzey's pumpkin pie spice. I emailed the original recipe to a friend who tasted this at a brunch I brought it to- she made the original and said it was way too soupy. One time I made it the evening before, refrigerated it overnight and baked in the morning- it came out great. I've made this 3 times in the past 2 months and everyone loves it.

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Very simple to make, yet delicious too! I didn't have frozen blueberries so I add raspberries instead and it was very good. Next time, I'll mix the berries. I also left the french toast in the oven for 50 minutes because it was wet when I checked on it after 40 minutes.

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made this for hubby's birthday breakfast this morning. he loved it! based on reviews, I halved the recipe using 8 oz of day old sourdough bread and baked in a 8 x 8 pan for 25 - 30 minutes in a convection 350 degree oven. served with bacon. Perfect Sunday brunch meal.

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My staff at work loved it. My family not so much - I think it's a growwn up dish and maybe not for kids. I liked the taste and so did my coworkers. My family thought it was missing something. Dont' know what

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Very good- looked at reviews first. I was making it for less people. I used an 8 inch square baking dish, 8 oz of cubed challah bread, 1 cup of milk, 3 eggs, and 1/4 cup of maple syrup. Also cut down on the cinnamon sugar topping. I set it up and refrigerated it overnight. It baked up nicely in 40 minutes- was not soggy- excellant texture.

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glad i read reviews first. i hate soggy bread pudding type stuff so i will make sure i cut the liquids in half to start with thanks for all the great suggestiuons