I am not the biggest fan of breakfast. I know it sounds sacrilegious – who doesn’t like breakfast? Okay, let me rephrase that. I am not the biggest fan of breakfast unless it involves french toast, pancakes, waffles and all the other delicious items. But plain old cereal and toast in the morning doesn’t really get me that excited.
On those days when I really want to enjoy breakfast, I make sure to whip up something extra delicious. Something like baked blueberry french toast. Sounds delicious, right? This blueberry french toast recipe is inspired by the culinary geniuses Chef Sous Chef. You can find their recipe for Baked Blueberry French Toast Cake right here.
I found this recipe while browsing through the Chapters Indigo website .and my mouth began to drool. However, I made the mistake of clicking on Chef Sous Chef’s Instagram and immediately my tummy began to grumble. I knew right away this take on French toast would be delicious. As an aside, I absolutely love their Instagram! Go check them out. And when you do, make sure you are browsing their page on a full stomach.
My recipe isn’t drastically different from theirs. Instead, I have adjusted some of the measurements, added a few extra spices and I serve it with a mascarpone whip cream.
Luckily, blueberries are in season which means there is an abundance of them at the store. Furthermore, they are dangerously delicious and extremely good for you. This means that baked blueberry french toast is delicious and healthy for you. Yes. Any dish that involves fruits or veggies, I consider healthy. Nevermind the fact that I will be dousing the blueberries with maple syrup and whip cream 😉 If you can’t live a little then what’s the point of living at all?
What I love about this recipe is that the sweetener of choice is maple syrup rather than sugar. I think it adds a subtle sweetness that isn’t overbearing. You can eat the french toast on its own, with more maple syrup, or with any leftover blueberry compote. However, if you are anything like me, you share the same
addiction sweet tooth. Hence my addition of a chocolate mascarpone whip cream. Because whip cream on it’s own isn’t good enough. And plain old mascarpone needs to be enhanced with chocolate. It’s only natural.
The prep work for this blueberry french toast recipe is a bit hefty. But a breakfast for the champs is a labour of love. You can totally split the work up over two nights if it’s easier for you. The night before you can make the blueberry compote and the custard mixture. On the day of, all you need to do is assemble the ingredients together and make the mascarpone whip cream. See? Easy peasy lemon squeezy!
Nevertheless, do not let the prep work scare you off. This recipe is totally worth it. And you will be sending me emails of gratitude (which I will forward to Chef Sous Chef – since they inspired this slice of heaven). Let me tell you, once you make this, you will want to eat it again and again and again.
Blueberries. Custard. Whip Cream. Maple Syrup. Heaven in your mouth. This baked french toast recipe will rival your grandma's.
Preheat oven to 350°. In a saucepan, combine 3 cups of blueberries, 4 tbsp maple syrup, 2 tsp vanilla, lemon zest and juice, and ¼ tsp of salt. Cook on medium high heat, stirring frequently until berries begin to soften and release its juices. Cook for about 15 minutes or until the sauce thickens. Remove from heat and transfer to a bowl to cool.
Meanwhile, grease 4 mini springform pans OR ramekin dishes with a paper towel dipped into the melted butter. I find that the ramekin dishes give you smaller more individual sizes than the spring form pans. Cut 2 thick slices of the bread. Cover the bottom of the pan with one layer of bread, ensuring there are no spaces visible.
Spoon 2-3 tbsp of the berry compote on top of bread spreading it out evenly. Add the other slice of bread over the compote mixture. Repeat with all the cakes and set on a baking sheet while you make the eggs mixture.
In a bowl whisk together the egg yolks, whipping cream, 2 tbsp maple syrup, 2 tsp vanilla, cinnamon, cardamom, saffron, and a ¼ tsp of salt. Slowly pour 1/4 cup of the custard into each pan coating the bread evenly. If there is any remaining custard, divide it evenly amongst the pans. Then pour 1-2 tbsp of melted butter on each cake (spreading it around) and place directly on the oven rack. Cook for 30 minutes.
Once cooked, allow cakes to cool for 10 minutes then remove them from the pans. Serve with the whipped cream and maple syrup.
While the french toasts are baking, combine the full cream and mascarpone in a medium bowl. Whisk until they are thoroughly mixed. Add the vanilla, chocolate extract, and sugar. Whisk again until combined.
Transfer the whipped cream into a piping bag fitted with a Wilton 1M tip, or into an airtight container. Refrigerate until ready to use. The whipped cream will keep fresh for 2 days - after that, it won't taste good anymore.
* You can cut the measurements in half if you want enough for one day. I find that a full cup makes a lot!