Baked Blueberry French Toast just sounds incredible, doesn’t it? It tastes incredible too. Even better, it is very easy to make. Even my cooking-challenged self hasn’t managed to screw this one up yet! We make it every year for breakfast Christmas morning and it is my go-to dish for breakfast potlucks.
2 8-oz bags cinnamon sugar pita chips
7 large eggs
2 cups milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons vanilla extract
6 oz fresh blueberries
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 stick butter, softened
Grease 9 x 13 inch baking pan with butter. Pour in pita chips and arrange evenly.
In a bowl mix together eggs, milk, cream, sugar, and vanilla. (I also mix in some more cinnamon.)
Pour egg mixture over pita chips. Cover pan tightly and place in refrigerator overnight, or at least six hours.
Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.
Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.
Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.
Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.
Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.
Original Baked Blueberry French Toast recipe from The Pioneer Woman. I changed it just a bit to work for us.