Drizzled with blueberry coulis and topped with whipped cream, fruit and maple syrup this Blueberry French Toast Cake is a lovely dish perfect for brunch. Plus, it was featured on the Chapters Indigo blog. Read more for styling tips and the recipe.
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.
What makes this the perfect brunch dish is the individual servings resembling a mini cake, drizzled with blueberry coulis and topped with whipped cream, 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.
How to Make Blueberry French Toast Cake
Ingredients to Make Blueberry French Toast Cake
Blueberries, maple syrup, vanilla, lemon zest, bread, eggs, heavy cream, mint, cinnamon, butter.
Step 1: Make a Quick Blueberry Jam
Combine 4 cups of blueberries, 2 tablespoon maple syrup, 1 teaspoon vanilla, 1 tablespoon of chopped mint, 1 teaspoon of lemon zest and a pinch of salt in a saucepan. 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.
Step 2: Make a Blueberry Sandwich
Grease 4 mini spring form pans with butter. Cut the crusts off 12 thick cut slices of bread. Place a layer of bread in the bottom of each pan, ensuring there are no gaps. Spoon ¼ cup of fresh blueberries and 1 tablespoon of the jam on top. Cover with another layer of the bread. Repeat with remaining pans.
Step 3: Soak the Sandwich
In medium bowl, whisk together 6 eggs, ½ cup heavy cream, 2 tablespoons of maple syrup, 1 teaspoon of vanilla, ½ teaspoon of cinnamon and a pinch of salt. Pour over each sandwich being careful not to allow it to overflow. Give them a minute to soak up the egg and pour remaining eggs on top. Set aside to fully absorb while the oven preheats at 350° F.
Step 4: Bake, Style and Serve
Just before baking, pour 1 tablespoon of melted butter over each cake. Bake for 30 minutes, testing doneness with a knife or skewer.
Once slightly cooled, top with a big dollop of whipped cream, a spoonful of remaining jam, crushed nuts and a few leaves of mint.
Helpful Tools for Making Our Baked Blueberry French Toast Cake
Below are affiliate links to products that will assist you in making our Blueberry French Toast Cake recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.
- Mini Spring-Form Pans
- Duralex Mixing Bowls
- All-Clad Whisk
- All-Clad Measuring Cups and Spoons
- Le Creuset Saucepan
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Baked Blueberry French Toast Cake
- 5 cups fresh blueberries divided
- 4 tablespoon maple syrup divided
- 2 teaspoon vanilla divided
- 1 teaspoon lemon zest
- sea salt
- 1 loaf thick sliced bread crusts removed (egg bread is preferred)
- 6 large eggs
- ½ cup heavy cream
- 1 tablespoon fresh mint chopped
- ½ teaspoon cinnamon
- 4 tablespoon butter melted + butter for greasing pans
- No. 1 | In a saucepan, combine 4 cups of blueberries, 2 tablespoon maple syrup, 1 teaspoon vanilla, chopped mint, lemon zest, and pinch 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 tablespoon 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, cream, 2 tablespoon maple syrup, 1 teaspoon vanilla, cinnamon, ¼ teaspoon 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 to fully absorb the eggs, about 30 minutes.
- No. 5 | Preheat oven to 350° F.
- No. 6 | Once the oven is preheated, pour 1 tablespoon of melted butter on each cake and place directly on the oven rack. Bake for 30 minutes. Test doneness by inserting a knife in the centre of the cake. If it comes out clean, it's baked. Cool for 10-15 minutes.
- No. 6 | Serve with a dollop of whipped cream, whipped cream or yogurt, and add nuts, and the remaining fruit sauce.