Tag Archives: french toast

Banberry House Baked Apple French Toast

Scott and Ivan from Banberry House gave me this recipe in 1998 and it remains a favourite.  Similar to the Blueberry French Toast recipe.

1 large loaf of white bread
8 eggs
3 cups of milk
3/4 cup of sugar, divided
1 1/4 tablespoon vanilla
5 Granny Smith apples
3 teaspoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg


  1. Preheat oven to 400 degrees F.
  2. Spray 9 x 13 pan with vegetable oil spray (Pam).
  3. Place bread slightly together in one layer in the pan.
  4. Beat eggs lightly, ad milk, 1/4 cup of sugar, nutmeg, vanilla and whisk.
  5. Peel, core and slice apples into rings.
  6. Place apple rings on top of bread to cover.
  7. Pour remaining egg mixture over apples.
  8. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over apples.
  9. Dot with butter.
  10. Bake for 35 minutes.
  11. Cool for 5 – 10 minutes before serving.

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Blueberry French Toast

My friend Elizabeth made this delicious dish for a pre-Christmas brunch get-together and was very kind to share the recipe:


• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• ½ tsp cinnamon
• 1 (1 pound) loaf Italian bread, with ends removed and discarded cut slices into 1 inch cubes


• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter


  1. Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
  2. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  3. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
  4. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

I actually spread the cream cheese on the bread slices and then cut them.
Much easier and better evenness of the cheese.

I reduced the eggs to 9 and Milk to 1.5 cups

For a little healthier version:
I didn’t make the sauce but used E.D. Smith no calorie maple syrup
Use low fat cream cheese and egg substitutes

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