Blueberry French Toast Cobbler
Indulge in the irresistible charm of Blueberry French Toast Cobbler—a delightful hybrid of breakfast and dessert that’s perfect for brunch gatherings or weekend mornings. This recipe layers cubes of day-old French bread with bursts of fresh blueberries, all soaked in a rich, velvety custard flavored with vanilla and cinnamon. Topped with a buttery crumb layer featuring optional oats for added texture, it bakes to golden perfection in under an hour. The combination of creamy, juicy, and crunchy textures makes every bite a celebration of sweet and savory flavors. Serve this warm, crowd-pleasing dish dusted with powdered sugar, or enhance it with whipped cream or a drizzle of maple syrup for a touch of decadence. Simple to prepare yet elegant in presentation, this cobbler transforms humble ingredients into a show-stopping centerpiece for any occasion.
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Recipe Information
Ingredients
- 8 cups (cubed) French bread (day-old)
- 2 cups Fresh blueberries
- 6 Large eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar (for custard)
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup All-purpose flour
- 0.5 cup Brown sugar (for topping)
- 0.25 cup Unsalted butter (cold, cubed)
- 0.25 cup Oats (optional for topping)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Place the cubed French bread in the prepared dish and evenly sprinkle the fresh blueberries over the top.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
Pour the egg mixture evenly over the bread and blueberries. Gently press down on the bread with the back of a spoon to help it soak up the custard. Let it sit for 10 minutes.
In a medium bowl, prepare the crumb topping by mixing together the all-purpose flour, brown sugar, and oats (if using). Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the soaked bread and blueberries.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is fully set. You can test by inserting a knife into the center—it should come out clean.
Let the cobbler cool for 10 minutes before serving. Dust with powdered sugar for garnish, if desired.
Serve warm as a standalone breakfast or with a dollop of whipped cream or maple syrup for added sweetness.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 37.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
