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Baked Blueberry-Orange Stuffed French Toast
When you want a spectacular holiday breakfast without the morning rush, this overnight baked French toast is the answer. Thick slices of French bread are stuffed with bright orange marmalade, soaked in a rich vanilla-nutmeg custard, and left to chill while you sleep. In the morning, just drizzle with melted butter and bake until golden. Topped with a quick homemade blueberry-orange sauce, it's a sweet, citrusy morning treat that'll have everyone asking for seconds.
Equipment
- Saucepan
- Baking sheet
- Oven
Ingredients
- ⅓ cup sugar
- 1 teaspoon cornstarch
- ¼ cup orange juice
- 2 cups fresh or frozen blueberries
- 16 slices (1 inch thick) French bread
- ½ cup orange marmalade
- 6 eggs
- 1½ cups half-and-half
- ¼ cup sugar
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla
- ¼ cup butter, melted
Instructions
- 1Whisk 1/3 cup of sugar, the cornstarch, and orange juice in a small saucepan until smooth. Stir in the blueberries and place over medium heat. Bring the mixture to a boil and cook for 3 minutes, stirring frequently.
- 2Coat a large rimmed baking pan with cooking spray. Slice a deep pocket into the side of each piece of French bread, being careful not to cut all the way through. Spread the orange marmalade inside each pocket and arrange the stuffed slices in the prepared pan.
- 3Whisk the eggs, half-and-half, remaining 1/4 cup of sugar, nutmeg, and vanilla in a large bowl until completely smooth. Pour the custard mixture evenly over the bread, turning the slices gently to ensure they're fully coated. Cover the pan and refrigerate for 8 hours or overnight. This long soak is essential for a creamy, custard-like center.
- 4Preheat the oven to 425°F. Remove the cover from the pan and drizzle the melted butter evenly over the soaked bread. Bake for 20 to 25 minutes until the tops are golden brown.
Notes
- Serving: Top the warm baked French toast with maple syrup and the prepared blueberry sauce.
- Make ahead: The blueberry sauce can be made up to 3 days in advance and stored in the fridge. Warm gently on the stove before serving.
- Bread choice: Day-old, slightly stale French bread works best because it absorbs the custard without falling apart.
Recipe Details
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