Blueberry Cardamom French Toast Bake

Blueberry Cardamom French Toast Bake

Rate 1
Rate 2
Rate 3
Rate 4
Rate 5

(1 votes)

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

{{ MyRecipesFavouriteButton.isUserFavourite ? 'Remove from favorites' : 'Add to favorites' }}
Similar recipes


Serves 6

For the bake

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


  • Fresh Mixed Berries
  • 5 g Dusting of Icing Sugar



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

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

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

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

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.


Other recipes