It seems that I have been on a bit of streak with sweet breakfasts lately which is unusual for me but with all of the amazing fruits and berries available these days it has been hard to resist! French toast is a great way to do breakfasts on the weekend and although I normally make it on the stove top, it is also possible to bake it in the oven. For a baked French toast the bread is placed in a baking dish and topped with the egg and milk custard mixture to soak over night and then you simply bake it in the morning making it even easier to make than the stovetop version! In the summer it is so easy to add some fruit or berries to your French toast and make it even better and that is just what I did last weekend when I made this baked blueberry french toast with a few additions to kick it up a notch!
I know that I could have left it at blueberry covered French toast but why not make it even better by topping the French toast with a crumble topping? Normally I would go for a rolled oat and pecan crumble topping with blueberries but this time I had my heart set on a crumbled amaretti cookie and almond sliver topping as almonds and blueberries are also a fabulous flavour combination. Finishing this blueberry French toast off with some maple syrup would have been great but I had some extra blueberries leftover and figured it would be a nice idea to simmer them in the maple syrup first, infusing it with their flavour!
Blueberry Baked French Toast with Amaretti Crumble and Blueberry Maple Syrup
French toast and blueberry crumble collide in this blueberry french toast topped with an amaretti and almond crumble and it is amazing with maple syrup or even better, blueberry maple syrup!
- 1 (1 pound) loaf bread, sliced 1 inch thick
- 8 eggs
- 2 cups milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 cups fresh blueberries
- 1/4 cup flour
- 1/4 cup crumbled amaretti cookies
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup butter, melted
- 1/2 cup almond slivers
- Arrange the bread in a single layer in a buttered 13×9 inch baking dish.
- Mix the eggs, milk, brown sugar, vanilla and cinnamon, pour it over the bread, sprinkle on the blueberries, cover and place in the fridge overnight.
- Mix the flour, cookie crumbs, sugar, cinnamon, butter and almond slivers until they form crumbs and sprinkle over the bread.
- Bake in a preheated 350F/180C until the top is lightly golden brown and the french toast has set, about 40-50 minutes.
Blueberry Maple Syrup
Maple syrup made even better by infusing it with blueberry goodness!
- 2 cups blueberries
- 1 cup maple syrup
- Bring the blueberries and maple syrup to a boil in a large saucepan, reduce the heat and simmer until the blueberries burst, about 10-15 minutes.
- Strain the solids from the juice with a fine sieve and set the solids aside (Optional). Tip: The leftover solids are great on yogurt or ice cream.