Blueberry Almond French Toast Bake
This Blueberry Almond French Toast Bake makes the perfect breakfast or brunch for family and friends! Packed with fresh blueberries and almonds, this is a winner!
This sweet French toast bake is so simple to prepare and has so many of my favorite ingredients in one dish. Simple to prepare and a breakfast treat! Check out my Chocolate Chip Maple French Toast Bake too!
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How To Prepare French Toast Bake
It’s always a pleasure partnering with Fisher Nuts to bring you delicious recipes. I always have a great time in the kitchen experimenting with some of my favorite ingredients.
Place your bread cubes into a baking dish sprayed lightly with cooking spray.
Pour in the fresh blueberries.
Sliced almonds up next.
Place your whipping cream into a bowl of 8 large eggs.
Brown sugar and pinch of salt. Add your cinnamon, vanilla and almond extract. Whisk until well combined.
Pour mixture over bread cubes.
Take a fork and press bread cubes so they’re completely covered with the cream mixture. Bake for 35-40 minutes, or until set in middle.
Remove from oven and let cool for 10 minutes before cutting into squares. Dust with powdered sugar if desired.
- 6 cups cubed French bread
- 1 1/2 cups fresh blueberries
- 1 cup Fisher Nuts sliced almonds
- 1 1/2 cups heavy whipping cream
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar
- 1/2 cup pure maple syrup
- Preheat oven to 350 degrees F. and lightly spray 9x13 inch baking dish with non stick cooking spray.
- Place cubed bread, blueberries and almonds into baking dish. Place milk, brown sugar, cinnamon, vanilla, almond extract and salt into a large bowl, whisk to combine. Pour evenly over bread mixture. Bake for 35-40 minutes or until set. Remove and let cool for 10 minutes before cutting into squares. Dust with powdered sugar if desired and drizzle with pure maple syrup.
This is a sponsored conversation written by me on behalf of Fisher nuts in 2016. The opinions and text are all mine.
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