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Oven-baked Blueberry Pain Perdu

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Blueberry Pain Perdu (Overnight Baked French Toast)

I’m not generally one to make a fuss over a holiday breakfast, but Easter is a very special day, so I like to make my Easter meals special as well.

One of my very favorite breakfast recipes is for an overnight Pain Perdu, which is like a baked French Toast. This year I decided to go with blueberry, but I sometimes make it with strawberries or cinnamon and maple.

The bread used to make it is key, so be sure to use an artisan bread. They’re perfect for the recipe.

 

Oven-Baked Blueberry Pain Perdu (French Toast)

Ingredients for Pain Perdu

1 Ecce Panis European baguette (you’ll want a French bread-type texture)
10 oz Philadelphia brand cream cheese
1/4 cup powdered sugar
2 T milk
2 cups blueberries
10 eggs
2 cups milk
1/4 cup maple syrup
1 tsp vanilla
1 tsp cinnamon
Dash nutmeg

(Blueberry Sauce)
2 cups sugar
2 cups water
4 Tbsp corn starch
2 cups blueberries
2 Tbsp butter

Directions

1. Cut bread into cubes and then layer on the bottom of a greased 9″x12″ baking dish.

cut bread into cubes

2. Beat together cream cheese, powdered sugar and milk until soft and creamy. Carefully spread over top of bread cubes. It won’t be a perfectly smooth layer, but that’s ok.

3. Mix together eggs, milk, vanilla, maple syrup, cinnamon and nutmeg. Pour over the top of the bread and cream cheese layer. Sprinkle on 2 cups of the blueberries. Cover with plastic wrap and refrigerate overnight.

4. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue to bake another 30 minutes until center sets and bread turns golden brown.

blueberry pain perdu before sauce

5. During the last 30 minutes of baking, prepare the blueberry sauce by stirring together water, sugar and corn starch and bringing to a boil. Stir constantly to prevent scalding and cook for several minutes. Add blueberries and reduce heat to a simmer; let cook for about 10-12 minutes.

6. Pour blueberry sauce over the Pain Perdu. Cut into squares to serve and enjoy.

Blueberry pain perdu sauce

Trust me when I tell ya that you won’t soon forget this recipe. Scrumptious!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Comments

  20. Nancy B says

    This looks delicious!!! I love that you get it ready the day before and just pop it in the oven when you get up in the morning. It would be a great holiday breakfast.

    Reply

  34. Susan Broughton says

    I really love french toast so if this is anything like our french toast then I would really love it. I like the idea to put blueberries in it.

    Reply

  39. Diane Sallans says

    I could have used this a month ago when I was making a special breakfast! I’ll be copying this recipe out to try the next time I have a breakfast party!

    Reply

  44. Michelle Perez says

    This is something my fiance would love. I have a feeling I will mess up the sauce but, whatever, I’ll take a chance!

    Reply

  45. Kristen says

    I shouldn’t have read this when I’m starving! Now, I’m craving something yummy and from the oven. I may try this at the end of April. We have some company coming in and this could be a great breakfast to serve with some fresh fruit before we head out for some fun!

    Reply

  58. gem says

    Oooohhh…I just posted about how I prefer savory over sweet breakfasts, but I’d love to try this – I LOVE blueberries!

    Reply

  59. Kat Riley says

    I definitely want to try this to get more fruit in our diet, but the cinnamon and brown sugar version sounds great too!

    Reply

  66. Theresa says

    This looks almost similar to the apple french toast I make on Christmas. It is so delicious. Next time I will switch the apples for blueberries and see how well I like it 🙂

    Reply

  67. Melissa Hartley says

    This recipe looks so awesome..the bread used seems to be of the highest quality .. I assume you can use frozen blueberries for this? I will have to print this one out..thank you.

    Reply

  68. Jennifer T. says

    Would frozen berries work with this recipe? My parents have blueberry bushes on their property and I always have frozen blueberries in the freezer. Also, I can’t determine if you mix the berries in with the egg mixture? Or fold them in with the cream cheese mixture? It looks incredible!

    Reply

    • Liz says

      Absolutely frozen berries are fine; that’s what I used yesterday! (Don’t use wild blueberries if you can help it though. They’re just not as good because they’re smaller and not as juicy and flavorful.) Also, I actually forgot to include in the directions when to sprinkle on the blueberries; oops! I did edit the recipe to add it, but you add them on top of the egg mixture before covering with plastic and refrigerating overnight. 🙂

      Reply

        • Jennifer T. says

          I made this for my Dad’s birthday for breakfast instead of a making a cake later in the day. We all loved it! BTW, the recipe doesn’t say when to add the butter when you’re making the sauce so we just threw it in with the blueberries. This is a keeper!

          Reply

  80. Daraya says

    Mmmm! I love french toast. And blueberries. But together… pure heaven! Thanks for sharing! 🙂

    Reply

  81. Brianne says

    Our girls love French Toast but we have never baked it over night! This looks so amazing, I want to try it tonight!! Thanks for the idea!!

    Reply

  90. Beeb Ashcroft says

    OK, I LOVE this! When I have company over I like to make a nice breakfast, and since I’m often short on time, I love stuff I can pre-make the night before. This looks heavenly!

    Reply

  108. Kristi says

    You had me at overnight baked French toast. YUM! This looks fabulous and very dangerous! I was just swapping recipes with my Mom last night. Sending her this link! 🙂

    Reply

  109. Tammy S says

    This looks beyond amazing! I can’t wait to try it. We always have a ton of blueberries at the end of summer, so I am always looking for new recipes that use blueberries. I know this will be a hit with my family. thanks for sharing your recipe!

    Reply

  110. Libbie says

    Liz! THat looks amazing!!! I love fuity treat!

    Oh & I was totally April fooling on my page! They are healthy as can be..but I am glad you commented so I went back & fixed it so it is more obvious 🙂 not a very funny joke but…I tried 🙂

    Reply

  112. Dorothy Teel says

    Why is it called a Pain perdue, it sounds just wonderful I guess if you ate too much you would be in “Pain”. Seriously I love blueberries and will try this when my kids come over tovisit.. Yummt

    Reply

  123. Ally says

    Yummy. I’m on the lookout for some good brunch ideas for a big family weekend in a couple of months. This one is going on my list!

    Reply

  124. marie says

    Ok, this looks right up my alley, so delicious! I have company this week and this looks like a perfect treat. Although after Easter I really should cut back 🙂

    Reply

  125. Constance Zimmer says

    Ohhh la la!!!! This is like a “french” bread pudding! My fam would LOVE this to go with Sunday brunch….. which is a great intention of me someday ever actually DOING- sigh, at least according to my Pinterest page, I am a Sunday bruch QUEEN!!! LOL! 😉

    Reply

  134. Jackie says

    This looks amazing! Just for clarification.. you have a total of 4 cups of blueberries on the recipe. Do I use the first 2 cups when you put it together before chilling & baking and then use the other 2 cups for the sauce?

    Reply

    • Liz says

      Yes, that’s exactly right. You could probably use less, because there will be a little blueberry sauce left over, but I do that on purpose. 🙂

      Reply

  136. stephanie barrett says

    This looks absolutely delicious! Blueberries are amazing to cook and great for you too! This looks like a great spring time treat!

    Reply

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