I’m excited to share this Oven Baked Blueberry Cranberry French Toast Recipe by Divian! Prepare your french toast the night before and bake in the morning for a quick and delicious breakfast the entire family will enjoy. ~ Amy
Ever had that one dish you made and your children actually said, “Mmmmmmm, mmmmmm”?
I usually get, “this is good, I love it,” but when they start closing their eyes saying, “Mmmmmmmm, mmmmmm, so good…” I know it must be good!
During the holidays, I make my own cranberry sauce. I love it. It is so much better than store-bought. I have been on a ‘make my own condiment, jellies, spreads kick lately and decided to make a blueberry cranberry sauce for breakfast. My children are not huge fans of cranberry sauce, so I was not sure how this would carry over.
When the Mmmmms started rolling in and they went back for seconds, asking me to make it again for dinner, I knew this homemade french toast recipe was a hit.
This is a make ahead recipe that you can make at night, refrigerate and bake in the morning. Super easy, quick and something the kids will definitely enjoy.
Cream Cheese Frosting
- 1/2 stick of butter room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 1 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 6 slices of bread
- 3 tbsp milk
- 2 tbsp of sweetened condensed milk
- 1/2 tsp of cinnamon
Blueberry & Cranberry Filling
- 1/2 pint blueberries
- 1/2 pint of cranberries
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2-3 teaspoons lemon juice
- ¾ cup water
For the filling, add all filling ingredients into a saucepan or skillet. Cooking on high and stir until it comes to a boil.
Cook until cranberries burst and turn off heat. Let sit.
The filling will thicken as it sits. Set aside or refrigerate in a tight sealed container.
For the frosting, combine your softened cream cheese, butter, sugar and vanilla and mix with a mixer or by hand with a spoon.
Mix until blended and there is a stiff creaminess. Store in airtight container in the refrigerator.
For the French toast, mix your eggs, milks and cinnamon in a bowl.
Submerge each slice of bread until both sides are coated and soaked.
Spray your baking dish with non-stick cooking spray and place the slices in your baking dish.
Cover with clear plastic wrap and refrigerate until the morning.
Bake the bread at 350 for about 20 minutes or until they are golden brown.
Serve with your cranberry blueberry sauce and top with cream cheese frosting.
My children love french toast, but this sauce made it so much more, I am already making another batch of it for my bagels in the morning. I hope you love it as well!
Enjoy more great breakfast recipes by Divian…