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 2 votes

Baked Blueberry French Toast Cake

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.

Prep Time20

Cook Time45

Course: Brunch, Dessert, Food + Drink

Cuisine: north american

Keyword: breakfast cake recipes, breakfast in bed ideas, french toast recipes

Servings: servings

Calories: 745kcal

Author: Philip Lago and Mystique Mattai

Ingredients

5 cups fresh blueberries divided
4 tablespoon maple syrup divided
2 teaspoon vanilla divided
1 teaspoon lemon zest
pinch sea salt
1 loaf bread crusts removed, thick sliced (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

Instructions

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.
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.
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.
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.
Preheat oven to 350° F.
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.
Serve with a dollop of whipped cream, whipped cream or yogurt, and add nuts, and the remaining fruit sauce.

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