Brunch Food + Drink Sweet

Baked Blueberry French Toast Cake

May 14, 2017

I’ve got a secret. It’s actually a pretty big secret and I haven’t told anyone except Phil. My parents don’t know, my friends don’t know, even our readers don’t know. But it must be said and while I might regret saying this, here it goes: I don’t like brunch. I know, I know, how could I not like brunch? It’s the quintessential mix of breakfast and lunch and to many it’s the most important meal of the weekend. To me I much prefer eating breakfast separately from lunch, and vice versa. But if I must, when dining out, French Toast is a safe choice, and on weekend mornings at home French Toast Cake is my brunch item of choice (served with mimosas, of course).

What I love most about French Toast is its ability to be made super casual and quickly, or refined and decadent. Because French Toast has such few ingredients, it’s important to choose quality ingredients that really enhance the every bite, and our Baked Blueberry French Toast Cake uses the finest ingredients that can be found at any grocer or market. Not to mention, this recipe was featured on the Chapters Indigo Inspired blog. Find our Q&A, styling tips and the recipe here.

French Toast Cake
What makes this the perfect brunch dish is the individual servings resembling a mini cake, drizzled with blueberry coulis and topped with creme fraiche, fruit and maple syrup. It’s browned and crispy on the outside and creamy on the inside, and has a rich, vanilla custard flavour without being eggy and is a wonderful choice for those who absolutely love brunch and those who not so much love brunch.

French Toast Cake
French Toast Cake

Baked Blueberry French Toast Cake

PREP TIME | 20 Minutes
COOK TIME | 45 Minutes
INGREDIENTS | Makes 4 small cakes

Fruit Sauce

  • 4 cups of berries
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp of chopped mint
  • 1 tsp lemon zest
  • ¼ tsp salt

French Toast

  • 1 loaf thick sliced bread (egg bread is preferred)
  • 1 cup berries
  • 6 eggs
  • ½ cup whipping cream
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 4 tbsp butter, melted + butter for greasing pansFrench Toast Cake Flat lay

METHOD

No. 1 | Preheat oven to 350°. In a saucepan, combine 4 cups of blueberries, 2 tbsp maple syrup, 1 tsp vanilla, chopped mint, lemon zest, and ¼ tsp of salt. Cook on medium high heat, stirring frequently until fruit begins to break down and releases its juices. Reduce heat to medium low and allow sauce to thicken, about 15 minutes. Remove from heat and transfer to a bowl to cool.

No. 2 | Meanwhile, grease 4 mini springform pans with butter. Cut the crusts off the bread. Cover the bottom of the pan with one layer of bread, ensuring there are no spaces visible.

No. 3 | Spoon ¼ cup of fresh berries + 1 tbsp sauce on top of bread spreading out evenly. Add another layer of bread over the fruit. Repeat with all the cakes and set on a baking sheet while you make the eggs mixture.

No. 4 | In a bowl whisk together the eggs, whipping cream, 2 tbsp maple syrup, 1 tsp vanilla, cinnamon, ¼ tsp of salt. Slowly pour the eggs into each pan covering the bread. Once it gets to the top, stop pouring and allow to subside. Pour remaining eggs on top then set toasts aside for 15 minutes to fully absorb the eggs. Then pour 1 tbsp of melted butter on each cake and place directly on the oven rack. Cook for 30 minutes.

No. 5 | Once cooked, allow cakes to cool for 10 minutes then remove them from the pans. Serve with a dollop of whipped cream, creme fraiche or yogurt, and add nuts, and the remaining fruit sauce. 

Bon appetit

Chef Sous Chef

Ready to eat French Toast Cake? Get the full printable version of this recipe below.

French Toast Cake

Baked Blueberry French Toast Cake

Print Recipe
Prep Time:20minutes Yield:4small cakes
Cook Time:45minutes
What makes this the perfect brunch dish is the individual servings resembling a mini cake, drizzled with blueberry coulis and topped with creme fraiche, fruit and maple syrup. It's browned and crispy on the outside and creamy on the inside, and has a rich, vanilla custard flavour without being eggy and is a wonderful choice for those who absolutely love brunch and those who not so much love brunch.
Ingredients
Instructions
  1. Preheat oven to 350°. In a saucepan, combine 4 cups of blueberries, 2 tbsp maple syrup, 1 tsp vanilla, chopped mint, lemon zest, and ¼ tsp of salt. Cook on medium high heat, stirring frequently until fruit begins to break down and releases its juices. Reduce heat to medium low and allow sauce to thicken, about 15 minutes. Remove from heat and transfer to a bowl to cool.
  2. Meanwhile, grease 4 mini springform pans with butter. Cut the crusts off the bread. Cover the bottom of the pan with one layer of bread, ensuring there are no spaces visible.
  3. Spoon ¼ cup of fresh berries + 1 tbsp sauce on top of bread spreading out evenly. Add another layer of bread over the fruit. Repeat with all the cakes and set on a baking sheet while you make the eggs mixture.
  4. In a bowl whisk together the eggs, whipping cream, 2 tbsp maple syrup, 1 tsp vanilla, cinnamon, ¼ tsp of salt. Slowly pour the eggs into each pan covering the bread. Once it gets to the top, stop pouring and allow to subside. Pour remaining eggs on top then set toasts aside for 15 minutes to fully absorb the eggs. Then pour 1 tbsp of melted butter on each cake and place directly on the oven rack. Cook for 30 minutes.
  5. Once cooked, allow cakes to cool for 10 minutes then remove them from the pans. Serve with a dollop of whipped cream, creme fraiche or yogurt, and add nuts, and the remaining fruit sauce.

 

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