Blueberry French Toast Squares

Blueberry French toast squares is another great breakfast or brunch dish to make ahead of time, bake, cut and serve, leaving you time with your guests. This makes 8 generous serving. Top with powdered sugar and drizzle with real maple syrup. We use frozen blueberries but you can use fresh berries if you have them.

blueberry french toast squares
Blueberry French Toast Squares
Print Recipe
We’re always looking for new recipes, and this one is a favorite at the Bottger Mansion Bed & Breakfast. This is an easy recipe, great for Christmas breakfast or brunch with friends, leaving you plenty of time to share coffee and enjoy conversation while it finishes baking. Just a few minutes to slice and plate it and you’re done!
Servings Prep Time
8 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 15 minutes
Cook Time
25 minutes
blueberry french toast squares
Blueberry French Toast Squares
Print Recipe
We’re always looking for new recipes, and this one is a favorite at the Bottger Mansion Bed & Breakfast. This is an easy recipe, great for Christmas breakfast or brunch with friends, leaving you plenty of time to share coffee and enjoy conversation while it finishes baking. Just a few minutes to slice and plate it and you’re done!
Servings Prep Time
8 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 15 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. Grease a 9×13 inch baking dish.
  2. Place milk, sugar, vanilla, salt, cinnamon, nutmeg, and eggs in a large bowl and beat with a hand mixer until smooth.
  3. Add bread cubes and stir with a spoon until coated.
  4. Pour bread mixture into pan. Cover and refrigerate up to 24 hours.
  5. Heat oven to 400F.
  6. Top bread mixture evenly with cream cheese, blueberries and pecans.
  7. Bake uncovered 20-25 minutes or until golden brown.
  8. Cut into servings.
  9. Dust with powdered sugar and serve with maple syrup.
Recipe Notes

Don’t be too generous with the blueberries—they release moisture while baking and too many will make the center soggy.

Adapted from a recipe from Donna Sparks at the Granite Steps B&B

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