Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Baked French Toast with Blueberry Compote

Print recipe & shopping list
Submitted by:
Makes: 10 servings adjust
Make this dish the day before serving, just bake the day of serving.



  • 1 pound Challah Bread, Cut in to 1 inch slices

Step 1

Butter baking pan. Arrange slices of bread in the bottom.


  • 8 Eggs
  • 2 cups Milk
  • 1 12 cups Half and Half
  • 14 teaspoon Ground Cinnamon
  • 2 teaspoons Vanilla Extract

Step 2

In a large bowl, beat eggs together with milk, cream, and spices. Pour over bread. Cover and refrigerate overnight.


  • 34 cup Butter
  • 1 13 cups Light Brown Sugar
  • 3 tablespoons Light Corn Syrup

Step 3

The next morning, pre-heat oven to 350. In a saucepan, combine butter, brown sugar and corn syrup. Heat until bubbling. Pour over bread and egg mix. Bake, uncovered, for 40 minutes.


  • 1 12 cups Blueberries
  • 13 cup Water
  • 13 cup Sugar

Step 4

Heat ingredients over medium heat until berries burst, about 10 minutes. Add remaining cup of berries. Cook until compote coats spoon, stirring often, about 8 minutes. Can be covered and chilled. Lasts for 3 days. Delicious warm.
Kitchen Monki sign up