Pioneer Woman Blueberry Cinnamon Crumb Baked French Toast

Pioneer Woman blueberry cinnamon crumb baked french toast is an easy make-ahead breakfast bake made with cinnamon bread, eggs and heavy cream, ready in 1 hour. This overnight brunch casserole fits Christmas morning, Easter brunch and lazy weekend breakfasts, plus it feeds a crowd with almost no morning work.

Let the custard-soaked bread rest in the fridge overnight, because that long soak is what turns plain cubes into a creamy, set center. Skip it and you get dry bread on top with a puddle of egg underneath.

Toasting the cubed bread in the oven first dries it out, so it drinks up the custard without turning to mush. The crumb topping gets its own overnight rest as a dough, which breaks into big, bakery-style clusters instead of sandy crumbs.

Pioneer Woman Blueberry Cinnamon Crumb Baked French Toast

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Course: BreakfastCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

520

kcal

Cinnamon bread cubes soak overnight in a rich vanilla custard, then bake under a buttery brown sugar crumb dotted with blueberries. The center turns soft and custardy while the top bakes up golden and crunchy.

Ingredients

• 1 loaf (1 Lb. Size) Cinnamon Bread, Cubed
  

• Butter, For Greasing Pan
  

• 2 tbsp. Dark Brown Sugar
  

• 6 Large Eggs
  

• 1/2 c. Milk
  

• 1 c. Heavy Cream
  

• 1/3 c. Sugar
  

• 1 tsp. Vanilla
  

• 1/2 tsp. Salt
  

• FOR THE TOPPING:
  

• 3 tbsp. Dark Brown Sugar
  

• 3 tbsp. Granulated Sugar
  

• 1 tsp. Ground Cinnamon
  

• 1/2 tsp. Ground Ginger
  

• 1/8 tsp. Salt
  

• 1/3 stick Butter, Melted
  

• 3/4 c. Flour
  

• 1/4 c. Frozen Blueberries
  

Directions

• Toast the bread: Heat the oven to 350°F and spread 1 loaf (1 lb.) of cubed cinnamon bread in an even layer on a sheet pan. Bake for 15 minutes, stirring halfway, then set it aside to cool.
• Prep the pan: Grease a 9 x 12 pan generously with butter. Then toss the cooled bread cubes with 2 tablespoons dark brown sugar in a large bowl and pour them into the pan.
• Make the custard: In the same bowl, combine 6 large eggs, 1/2 cup milk, 1 cup heavy cream, 1/3 cup sugar, 1 teaspoon vanilla and 1/2 teaspoon salt. Whisk with a hand mixer and whisk attachment until well combined and foamy.
• Soak overnight: Pour the custard over the bread, then cover the pan with plastic wrap. Refrigerate it overnight so the bread soaks up every bit of custard.
• Mix the crumb topping: In a separate bowl, whisk 3 tablespoons dark brown sugar, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon salt into 1/3 stick melted butter until smooth. Then add 3/4 cup flour and mix with a spatula or wooden spoon until it looks and feels like a solid dough.
• Chill the topping: Press the dough down in the bowl and cover it with plastic wrap. Refrigerate it overnight alongside the french toast.
• Add the crumbs: Heat the oven to 350°F again. Break the topping into crumbs with your fingers, keeping most of them about the same size, then sprinkle them over the french toast with 1/4 cup frozen blueberries.
• Bake until golden: Bake for 30 minutes, or until golden brown. Serve it warm while the topping is still crisp.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Nordic Ware half sheet pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work and you can use the same amount. Frozen berries stay put better in the crumb and bleed less color into the custard, so they are the easier choice here.

How long do leftovers keep?

Cover the pan or move slices to an airtight container, and they keep in the fridge for about 3 days. Reheat a slice in a 350°F oven until warm, since the microwave softens the crumb topping.

Can I use a different bread?

Brioche, challah or day-old French bread all soak up custard well. Since the cinnamon bread brings most of the spice, add a pinch of ground cinnamon to the custard if you switch.

Do I really have to soak it overnight?

Overnight gives the best creamy center, but a few hours in the fridge still works if you are short on time. Just make sure the bread is fully coated in custard before it chills.

What is the most common mistake with baked french toast?

Skipping the oven toast on the bread is the big one, because fresh soft cubes turn mushy once they soak. Drying them out first keeps the texture soft but still defined.