These little Blueberry Baguette French Toast "Nests" are a fun breakfast treat! They're baked so you don't have to stand over the stove, and they have a great texture that's not too mushy.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Ingredients
1baguette, day old is best, I used a 21-inch baguette, see notes
3eggs
1.5cupsmilk, any kind
3tablespoonssugar, or honey or maple or agave syrup
Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet (or two medium-large baking sheets, see notes below) with parchment paper and spray with oil or brush with butter.
Cut the baguette into ½ - 1 inch thick pieces. See notes for tips.
Combine the eggs, milk, sugar, vanilla extract, cinnamon, and salt in a medium bowl and mix well. If you're using honey or syrup, mix really well to make sure the honey is not stuck to the bottom of the bowl.
Place a few baguette slices into the egg mixture and let them really soak up the liquid for a minute until they're soggy all the way to the center.
Place the soaked baguette pieces on the prepared baking sheet.
Use your fingers or a small teaspoon to form a small indentation in each baguette piece. Top each one with several blueberries (4-8 pieces, depending on your preference and the size of your berries).
Bake at 350F for 25-30 minutes, or until the French toast pieces are baked through and the berries are starting to burst and release juices. If you're baking on 2 baking sheets, rotate them halfway through so they bake evenly, whether they're on the same rack or on top of each other.
Serve warm with your favorite French toast toppings.
Notes
Recipe notes and tips→ Baguette: It's your choice how thick to slice the baguette. Don't go thinner than ½ inch because the slices will fall apart. Don't go thicker than 1 inch because the center won't have any liquid absorbed and it will be bready but not "French toasty." I prefer about ¾-inch thick slices. If your slices are on the thicker side, let them soak in the liquid longer to absorb more. Based on the size of your baguette and your slice thickness, you might need to use 1 or 2 baking sheets.If your baguette is much smaller or much longer than ~21 inches, you will need to scale the recipe up or down.→ Baking sheet size: Once you start placing the baguette slices down, you'll be able to calculate if you need more than 1 baking sheet. My 21-inch baguette sliced into ¾-inch pieces fit into a large 12x17-inch baking sheet. If I had a larger baguette or if I was doing ½-inch pieces (aka more pieces), then I would have to use 2 baking sheets. Two 9x13-inch baking sheets would work.→ Blueberries: You can use fresh or frozen, and you can pile on as few or as many as you like. I used 1.5 cups, but you might need more or less depending on the number of slices you have and how many blueberries you like.