Blueberry Cardamom French Toast Bake

Yield: 6 servings Active time: 15 minutes Total time: 1 hour 15 minutes


50 grams butter, melted

150 grams light brown sugar, plus more for sprinkling

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

12 slices brioche bread

150 grams fresh blueberries

6 large free range eggs

125 ml Arla Organic Free Range Whole Milk

1 teaspoon vanilla extract

Pinch salt

Mixed berries, to serve

Icing sugar, to serve, optional



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.