Blueberry Baked French Toast with Amaretti Crumble and Blueberry Maple Syrup from Closet Cooking

French toast and blueberry crumble collide in this blueberry french toast topped with an amaretti and almond crumble and it is amazing with maple syrup or even better, blueberry maple syrup!

Servings: makes 6-8 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
  • 1 (1 pound) loaf bread, sliced 1 inch thick
  • 8 eggs
  • 2 cups milk
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 cups fresh blueberries
  • 1/4 cup flour
  • 1/4 cup crumbled amaretti cookies
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup almond slivers
  1. Arrange the bread in a single layer in a buttered 13x9 inch baking dish.
  2. Mix the eggs, milk, brown sugar, vanilla and cinnamon, pour it over the bread, sprinkle on the blueberries, cover and place in the fridge overnight.
  3. Mix the flour, cookie crumbs, sugar, cinnamon, butter and almond slivers until they form crumbs and sprinkle over the bread.
  4. Bake in a preheated 350F until the top is lightly golden brown and the french toast has set, about 40-50 minutes.

Blueberry Maple Syrup

Maple syrup made even better by infusing it with blueberry goodness!

Servings: makes 1 cup 

Prep Time: 5 minutes 
Cook Time: 15 minutes 
Total Time: 20 minutes
  • 2 cups blueberries
  • 1 cup maple syrup
  1. Bring the blueberries and maple syrup to a boil in a large saucepan, reduce the heat and simmer until the blueberries burst, about 10-15 minutes.
  2. Strain the solids from the juice with a fine sieve and set the solids aside (Optional). Tip: The leftover solids are great on yogurt or ice cream.