Baked French Toast with Blueberries

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I made this to feed a house full of teenagers. It was a big hit and I just loved it. I'll definitely make this again. Thanks!!!

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My wife made this for breakfast the other day, after watching Giada. She made it for everyone on a morning that I was already gone for work. I tried some leftovers for breakfast the next morning (simply heated it up in the microwave and I was HOOKED!

I'm a big fan of French Toast. Let's face it, it's a great comfort food dish. This recipe takes it to a whole new level. And since I'm a big fan of blueberries, this made it even more perfect.

It used to be that I made the best French Toast in our household. But this recipe blows away anything I've ever made. This is now a permanent recipe in our family. WOW... SO DELICIOUS!!!!!

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I read everyone's comments so far, before I made this dish. It was well-recieved as I prepared it. Here are the changes I made:

Used a bread that was made with blueberries and cranberries (red, white, and blue bread at Wegman's. I used the whole loaf. They sliced it for me, then I cut it up into bite-size pieces, and tossed them into the Pam-sprayed pan. I tossed the cleaned fresh blueberries on top.

For the custard, I mixed 2 whole eggs, 4 egg whites, 3/4 cup fat-free vanilla yogurt (Stonyfield Farm, 2 cups light vanilla soy milk, 2 tsp. cinnaman, 2 tsp. vanilla, and the zest of one lemon. I beat the mixture well, and poured it on top of the bread and blueberries.

I topped that with 2 teaspoons turbinado sugar mixed with 2 tbsp. cinnamon, and baked at 350 degrees F for approx. one hour. It got all puffed up in the oven, but fell back down as it cooled. It was a little moist, and absolutely the consistency of (very moist bread pudding. I would NOT say it was wet.

It was a big hit. I omitted the maple syrup completely. My son, and some of the other diners ate it with maple syrup on top, came back for seconds, and ate it without the maple syrup the second time around. They all said they preferred it without the syrup.

This was a big hit, and I will definitely make again, the way I prepared it, or possibly with slightly less soy milk (I will try 1 1/2 cups, next time

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I made this for my Mother's Day brunch for my mom, aunt, and grandma. It was wonderful, but mine came out a little watery. I think it was a little too much liquid. It also needs more flavor.

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Made this for my Mom on Mother's Day. It was quick and easy to put together (did some of the prep the night before--cutting up the bread. I did follow other reviewers advice who said it was too soggy and did not pour all of the liquid into the baking dish. I will make this again and I might even try it with other fruit.

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Just had this delicious "Baked French Toast" for Mother's Day, along with bacon and oh my! It is quite delectable. My family, however, says it's Bread Pudding. Whatever you call it, you have to call it scrumptious!

I followed the recipe exactly, except for using about half the called-for cinnamon-sugar sprinkle on top. It was not soupy, and surprisingly, not too sweet. We decided we would use all the sprinkle next time. We used a little syrup on individual portions and found we didn't really need to.

Drained, thawed blueberries worked just fine and didn't make it too wet.

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I made this today for a Mother's Day brunch, and it was a huge hit! I heeded the advice of other reviews and modified the proportions. I kept the given amounts for the challah, lemon and blueberries, but essentially halved everything else. A few exceptions: Since I wanted to cut calories and fat, I used only 1/4 cup of maple syrup and used skim milk. I also used 4 eggs, but it probably would've been fine with 3. I baked it for 45 mins, and it came out perfect! If I hadn't modified the proportions, I definitely think it would have been too soupy.

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I made this one morning for my neighbors and a few friends and it was a hit! I love the sweet taste of the blueberries and lemon with the savory taste of the syrup. Great to feed a crowd!

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Thanks Giada, it's yummy! This is a really easy recipe and I will share it with my students! I tried to tweek it to make it healthier and so I left out the sugar and drizzling any maple syrup over the top and it was sweet enough. I added double the blueberries too.

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tryed this recipe it was great keep the recipes coming