Protein Blueberry French Toast Bake

This protein blueberry French toast bake has become my go-to for breakfast meal prep or easy weekend brunches Packed with the natural sweetness of blueberries and a protein boost from cottage cheese and eggs it brings together comfort and nutrition in one golden satisfying dish

My family first fell for this bake during busy school mornings I love how everyone can scoop their own serving and the leftovers are even better the next day

Ingredients

• Whole grain bread cubed: provides hearty texture and fiber try a dense loaf for best results
• Blueberries: add a juicy burst of sweetness and antioxidants use fresh for peak flavor or frozen in winter
• Milk: use dairy or unsweetened almond milk for richness and moisture choose high-quality milk for creamier bites
• Low-fat cottage cheese or Greek yogurt: gives a creamy protein punch opt for Greek if you love tang
• Large eggs: help bind the casserole and create a custardy finish always choose the freshest eggs for best texture
• Vanilla protein powder: amps up protein while adding vanilla notes select a clean protein blend without artificial flavors
• Pure maple syrup or honey: brings subtle sweetness use real maple syrup for depth
• Vanilla extract: brings warmth and aroma pure vanilla is worth the splurge here
• Ground cinnamon: infuses coziness into every bite always choose fresh ground for best flavor
• Salt: just a pinch balances sweetness and enhances the overall flavor
• Chopped pecans or walnuts (optional): for a crunchy topping look for raw nuts and toast lightly to enhance flavor
• Turbinado or brown sugar (optional): for a crisp sweet crust on top gives a lovely finish but leave off for less sugar

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and lightly grease a 9 by 13 inch baking dish to prevent sticking and to ensure easy cleanup

Assemble the Bread Base:

Scatter cubed whole grain bread evenly across the baking dish making sure the cubes fill all corners for even soaking

Add Blueberries:

Sprinkle the blueberries evenly across the top of the bread cubes letting them nestle in between for juicy bites throughout

Blend the Wet Mixture:

In a blender combine milk cottage cheese or Greek yogurt eggs protein powder maple syrup vanilla extract cinnamon and salt Blend until the mixture is silky smooth with no lumps for a creamy custard base

Soak the Bread:

Pour the blended custard evenly over the bread and blueberries Press gently with a spatula or clean hands to help the bread absorb the mixture this ensures every piece is moist and flavorful

Add Toppings:

Sprinkle chopped nuts and a light dusting of turbinado or brown sugar over the top if using For extra crunch and a caramelized finish use fresh nuts straight from the pantry

Bake Covered:

Cover the baking dish tightly with foil and bake for 30 minutes This step steams the French toast so the inside turns custardy without drying out

Finish Uncovered:

Remove the foil and continue baking for 10 more minutes until the top becomes golden and slightly crisped This is when the nut topping gets toasty and flavorful

Cool and Serve:

Let the dish cool for several minutes so the pieces set up before cutting Serve warm with extra maple syrup if desired for a touch of luxury

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Blueberries have always reminded me of Sunday breakfasts at my grandmother's The aroma of cinnamon and vanilla filling the kitchen takes me right back to those comforting family moments

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat single servings in the microwave until warm If you plan to enjoy it all week portion it out ahead so it is easy to grab and go

Ingredient Substitutions

Swap bread to make it gluten free and experiment with different berries like raspberries or chopped strawberries Greek yogurt works beautifully as a stand in for cottage cheese For nut allergies leave off the pecans or walnuts without sacrificing crunch or flavor

Serving Suggestions

Serve with a dollop of Greek yogurt and a drizzle more maple syrup A side of crisp turkey bacon pairs well or add extra fruit like sliced bananas for a wholesome brunch spread

Cultural and Historical Context

This dish is inspired by classic American baked French toast with a boost of protein and modern twists Such bakes have roots in using up leftover bread and making breakfast stretch for the whole family

Seasonal Adaptations

Use summer peaches or strawberries instead of blueberries in warmer months Try apple cubes with extra cinnamon for an autumn flavor Add orange or lemon zest to the custard for a fresh wintery lift

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Serve this golden bake warm for a comforting start to busy mornings Leftovers make a delicious treat for any part of the day

Common Recipe Questions

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Add them directly to the bread; no need to thaw before baking.

→ Is cottage cheese or Greek yogurt better?

Either option provides creaminess and added protein. Choose based on personal preference and dietary needs.

→ Can I substitute almond milk for dairy milk?

Unsweetened almond milk is a fine substitute and keeps the dish light and suitable for non-dairy diets.

→ How do I make this gluten-free?

Simply use gluten-free bread cubes instead of whole grain bread for a gluten-free option.

→ What’s the best way to store leftovers?

Cool completely, cover, and refrigerate up to 3 days. Reheat individual portions in the microwave for quick breakfasts.