BLUEBERRY AND BOURBON BAKED FRENCH TOAST

Growing up, breakfast was usually my dad’s domain. His famous “googy” eggs (soft boiled eggs) with toast soldiers were a favorite, along with his pancakes that we were allowed to help stir. Most of the breakfasts we enjoyed were thrown together on weekend mornings, with little planning or fuss. But now that I’m an adult, the idea of throwing together breakfast always feels like a bit much. I usually do something boring and quick, like yogurt or cereal, or if I’m feeling ambitious, fried eggs over left over vegetables from last night’s dinner. Certainly not off the cuff pancakes.

And this is why I love Baked French Toast. If you’re like me, and groan at the idea of waking up extra early to prepare breakfast, this make ahead recipe is a wonderful solution to serving a large breakfast or brunch. Instead of acting as a short order cook, plating French Toast as it comes off the griddle, baked french toast is cooked all at once, sort of like a breakfast bread pudding. If you make it the night before, you just throw it in the oven the next morning.

I love this idea for breakfast events, like Father’s Day. It’s indulgent without being too dessert-y, and surprisingly easy to whip together when you’re still in your bathrobe.  To make it more “dad” I added blueberries and bourbon, but feel free to try your own combos like banana chocolate chip or nutella walnut. Enjoy!

INGREDIENTS:

6 large eggs

2 cups milk

1/3 cup heavy cream

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon pure vanilla extract

1 teaspoon freshly grated nutmeg

1/2 teaspoon coarse salt

10 slices day-old brioche (about 3/4 inch thick)

1/4 cup walnuts, roughly chopped

2 cups blueberries

2 tablespoons whiskey

Garnish:

Maple syrup

Whipped Cream

DIRECTIONS:

Beat eggs in a bowl. Whisk in milk, cream, sugar, vanilla extract, whiskey, nutmeg, and salt.

Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish, sprinkling the blueberries and walnuts throughout. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.

Preheat oven to 375 degrees.  Uncover; bake until top is golden brown, 20 to 25 minutes more. Serve with syrup and whipped cream.

4 thoughts on “BLUEBERRY AND BOURBON BAKED FRENCH TOAST

    1. TheKitchyKitchen Post author

      Hi Bridget, this recipe uses 10 slices–so it could serve ten people with single slice servings or 5 people with two slices a piece! So, it really depends on how hungry your guests are! ; )

      Reply
  1. Alexander Fountain

    Hi! In the ingredients, listed is 1/4 cup brown sugar and 1/4 of white sugar. But in the directions, it says to add 1/3 cup of sugar in the liquid. So, I’m just wondering what is required! When I made it this morning, I used both types of sugar, to total 1/3 cup of sugar and it was totally yummy!

    Reply
    1. TheKitchyKitchen Post author

      Hi Alexander, I’m so glad you did that–good to know it’s just as delicious with less sugar! The recipe does call for 1/4 cup brown sugar + 1/4 cup white sugar, and the “1/3” was a typo in the directions. It’s fixed now! Should have just read “add sugar”. Thanks for pointing that out!

      Reply

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