Wild Blueberry French Toast Bake

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Recipe by Karman Meyer of The Nutrition Adventure

Yields 12 servings

Wild Blueberry French Toast Bake Picture


1-10″ bakery loaf whole wheat bread, cut into 1-inch cubes (should be about 7 1/2-8 cups of bread cubes)
6 large eggs
2 cups coconut milk (or milk of choice)
1/2 cup pumpkin puree
1 tablespoon maple syrup
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1 1/2 cups frozen Wild Blueberries

Maple syrup


  1. Lightly spray a 9×13 baking dish with cooking spray. Spread bread cubes into baking dish.
  2. In a large mixing bowl, whisk together eggs, coconut milk, pumpkin puree, maple syrup, cinnamon, vanilla, and ground ginger until combined.
  3. Mix the frozen Wild Blueberries into the egg mixture, then evenly pour the mixture over the bread cubes.
  4. Gently press the bread cubes into the liquid using the back of a spoon. Cover the dish with aluminum foil and refrigerate for 7-8 hours to absorb liquid.

To serve:

  1. Preheat oven to 350 degrees F and remove baking dish from refrigerator.
  2. Bake on middle oven rack for 35-40 minutes.
  3. Allow to cool for 10 minutes before slicing and serving.

Wild Blue is Good for You!