Blueberry Oatmeal Baked French Toast Recipe
I adapted this recipe from Diana Moos’s cookbook, The Art of Breakfast: How to Bring B&B Entertaining Home.
For our first anniversary, celebrated in Bar Harbor, Maine. I planned this trip far in advance. I didn’t expect to be pregnant when the time for the trip arrived. But I was, and that is a whole other story.
We stayed at this spectacular bed and breakfast, The Holbrook House, which is owned by a sweet couple, Eric and Michelle, from New Jersey. The house itself was so beautifully decorated and being built in 1879 had stunning character. Just talking about it, I miss it so much.
Each morning, Michelle would cook up the most wonderful breakfasts like egg roulade, which is close to an omelet but thinner and rolled like a cake roll. In talking to the couple and praising the amazing food, I figured out that there was a cookbook that another innkeeper from Maine had written and the food we ate was very similar to the recipe in the book. So of course I just had to buy the book.
This is a stunning baked French toast casserole. It is a rich baked French toast that clashes with sweet blueberry oatmeal. It sounds healthy but, I am sorry, it’s just not.
Cost to make recipe
This recipe was adapted from the Art of Breakfast cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Blueberry Oatmeal Baked French Toast
Ingredients
- 1 loaf French bread, cut up…[$1.00]
- 6 large eggs, …[$1.38]
- 1½ cup half & half, …[$0.75]
- 1 tsp. vanilla extract, …[$0.70]
- 1 tsp. ground cinnamon, …[$0.04]
- 1 cup blueberries, frozen or fresh…[$2.50]
- 1 stick butter, softened…[$1.00]
- 1 cup brown sugar, …[$0.47]
- 2 tbsp. corn syrup, …[$0.18]
- 1 cup pecans, chopped…[$3.24]
- 1 cup rolled oats, …[$0.28]
Instructions
- Either cut the French bread into squares or just rip up piece about 1 inch large and put into a greased 8×8 casserole dish.
- In a large bowl, whisk eggs, half & half, vanilla, and cinnamon. Pour over cut up bread pieces.
- Using your hands, lightly push the bread mixture down into the casserole dish to make sure every piece will soak in the egg mixture. Sprinkle ½ to ¾ cup of blueberries on top of soaking bread.
- In the same bowl used earlier, blend butter, brown sugar, corn syrup, pecans, and oats until evenly mixed.
- Evenly lay dollops of oatmeal mixture on top of blueberries. Press down lightly to get into all the holes. Blueberries can stick out and not all have to be covered.
- Cover and set in refrigerator for four hours or overnight.
- Preheat oven to 375 °F and bake covered for 45 minutes.
- Remove cover on casserole dish and turn off oven. Leave dish cooking for another 15 minutes.
- Take out of oven and let set for 10 minutes. Slice and enjoy with a few leftover blueberries on top.