Baked Blueberry French Toast Cake

Last modified on January 28th, 2019 at 4:42 pm

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Drizzled with blueberry coulis and topped with creme fraiche, fruit and maple syrup this 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 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.

Bon appetit

Chef Sous Chef

Baked Blueberry French Toast Cake

Side view of small Blueberry French Toast Cake topped with whipped cream and next to a sprig of baby's breadth

★★★★★

5 from 1 reviews

Author: Chef Sous Chef
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 small cakes
Category: Food + Drink, Brunch, Dessert

Ingredients

5 cups fresh blueberries, divided
4 tbsp maple syrup, divided
2 tsp vanilla, divided
1 tsp lemon zest
1/2 tsp salt, divided
1 loaf thick sliced bread, crusts removed (egg bread is preferred)
6 large eggs
1/2 cup heavy cream
1 tbsp fresh mint (chopped)
1/2 tsp cinnamon
4 tbsp butter (melted + butter for greasing pans)

Instructions

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.