Blueberry Almond French Toast Bake

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I had to double the bread and bake it longer. It's not the greatest Ellie Krieger recipe...

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I used a french baguette because I could not find whole wheat and frozen blueberries in place of fresh. This came out of the oven and it was gorgeous, but it needed more flavor. It wasn't as sweet as I thought it should be. I didn't have the "too eggy" problem that other reviewers did.

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This was very yummy and I liked making it the night before. I halved the recipe and couldn't find a whole wheat baguette, so regular wheat baguette. I think if I had let the bread pieces air out a bit, it would not have been as soggy. We baked it for probably about an hour and the inside was still a little soggy. So use more bread (and maybe leave it out for a bit or less egg/milk.

I don't think the brown sugar should be put on top the night before. It got lost in the mixture. Maybe right before you bake it?

I will make again, but probably putting more spices and ensuring that we don't have soggy bread.

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i too was a bit mislead from the other reviews. The flavor was OK, but the soggy bread was a bit too much. the top was crisp (aided by the baguette crust...but the inside of the thing was really just soggy bread. we halved the recipe (cooking for only two, and baked it for 55 minutes (after tasting it at 45 minutes. still soggy bread.

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I shouldve known with 8 eggs and 8 egg whites how egg-y this recipe would be. The eggs are way too overpowering. I understand the need to add nutritional value but I would rather it taste better than that. I'm disappointed because I find the other reviews very misleading. I made this recipe with the impression that it would be an automatic winner but it was not. I threw the whole pan in the trash, and this was supposed to be Christmas breakfast!

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I made this for my daughter-in-law, my other son's girlfriend, and a dear friend of mine who were coming on a Sunday morning to help me with task of frosting and decorating all my cut-out Christmas cookies. We all LOVED it! I made another pan of it for my boyfriend the next weekend and we fought over who was going to get the leftovers (we did finally split it up.

I have always made the usual "egg bake" for company but not any longer - this will be the recipe of choice for a long time to come. I can't say enough about this recipe! The fact that this is the very FIRST TIME I've ever reviewed a recipe, speaks volumes.

The only deviation was I couldn't find a whole wheat baguette so I used a regular french baguette instead.
THANKS ELLIE!

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I followed just as described (but used a "reduced calorie reduced sugar syrup" in place of pure maple syrup trying to cut a few more calories & sugar, but to my surprise, when I entered the data into the recipe calculator, I came out with 404 calories per serving, 10g fat, which is significantly higher than 270! That makes me wonder how much higher it would REALLY be if I used pure maple syrup! Geeez! Very good, but incorrect calories for a person like me who counts them all to stay slim!

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This recipe is a winner because it's easy to put together and can be made the night before, making it perfect for feeding over-night company or mornings after a long night. I thought it was a little bland, so next time I make it I will increase the cinnamon and vanilla and possibly add some fresh nutmeg as well. Some orange zest in the milk mixture might be nice as well.

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I had to use frozen bb, but I thawed them somewhat and then rinsed and drained them. Perfect balance of sweetness.

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Quick, simple and I loved the idea of making it the night before. I decided late last evening to whip this up so I used regular bread. It turned out a little soft in the center so I'll definitely use the baguette the next time. I will surely make this recipe again.


Mary
Palmyra, Va