Blueberry French Toast Cobbler
Submitted by jimbos
Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
1 hrsThis one’s part French toast, part cobbler, and entirely the star of your next weekend brunch.
Thick slices of French bread get dunked in a vanilla-egg custard, then nestled on top of cinnamon-dusted blueberries and baked until everything turns golden and bubbly.
The best part? You can soak the bread overnight and just pop it in the oven come morning.
Dust it with powdered sugar, serve it with hot coffee, and watch the table go quiet for all the right reasons.
Pro Tips
- Day-old bread works best here. It soaks up the custard without falling apart.
- Don’t skip the cornstarch in the berry layer. It thickens the juices into a glossy sauce that clings to every bite.
- Wedge the bread slices in snugly so they hold each other up and get crispy on top while staying custardy underneath.
- Fresh or frozen blueberries both work. No need to thaw frozen ones first.
Ingredients
Directions
Slice bread diagonally into 10 to 14 slices, about ¾ inch thick.
Place bread slices on rimmed 10 to ½ x 15 to ½ x 1 -inch baking sheet.
In medium bowl, whisk together eggs, milk, baking powder and vanilla.
Slowly pour over bread, turning slices to coat completely.
Cover with plastic wrap and let stand at room temperature 1 to 2 hours or refrigerate overnight.
Preheat oven to 350℉ (180℃).
Butter 13 x 9 baking dish . Place blueberries, sugar, cinnamon and cornstarch in dish.
Stir to coat berries, spreading to cover bottom of dish evenly.
Place bread slices, wettest side up, atop berry mixture, wedging slices in tightly and if necessary, cutting some slices to fit.
(you may not use all of the bread).
Brush tops of bread slices with melted butter.
Bake in center of oven 20 to 25 minutes or until toast is golden and berries are bubbling.
Let stand 5 minutes before serving. To serve, lift toast onto plates, spooning blueberry sauce over top.
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