Blueberry Cardamom French Toast Bake

Blueberry Cardamom French Toast Bake

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Deliciously sweet and delicately balanced baked brioche french toast with cardamom and blueberries. Perfectly partnered with tangy stewed mixed berries or rhubarb compote.

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Serves 6

For the bake

  • 100 g Lurpak Unsalted Butter
  • 150 g Light Brown Sugar
  • 2 tsp Ground Cinnamon
  • 12 Slices Brioche Bread
  • 150 g Fresh Blueberries
  • 6 Large Free Range Eggs
  • 125 ml Arla Organic Whole Milk
  • 1 tsp Vanilla Extract
  • 1 Pinch Salt


  • Fresh Mixed Berries (Blueberries, Strawberries or Raspberries)
  • 5 g Dusting of Icing Sugar



Step 1

Coat a 9 by 13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.

Step 2

In a small bowl, stir together the brown sugar, cinnamon and cardamom. Sprinkle half of it over the melted butter and reserve the rest.

Step 3

Arrange the brioche bread in two layers over the spiced brown sugar mixture, scattering the fresh blueberries in between each slice.

Step 4

In a mixing bowl, whisk together the eggs, Arla Organic Milk, vanilla, salt and the remaining sugar mixture. Cover and refrigerate for 30 minutes.

Step 5

Preheat oven to 170 degrees Celsius. Sprinkle the top of the brioche with brown sugar and bake until golden brown, about 30 minutes. Serve with mixed berries and a dusting of icing sugar if desired.

Top Tip

Add your own flair with your garnishes! Tangy stewed fruits like rhubarb or raspberries will cut through the creaminess for a delicious fruity finish and also compliment the cardamom.

Or try serving with a sprig of mint for that extra freshness.


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