Blueberry French Toast Bake

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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After being away all weekend and only doing a small grocery shopping the week before, the food situation in our kitchen looked rather bleak this morning.

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We didn’t even have bananas! Oh, the horror. (The tube in the background is Murphy‘s toothpaste!)

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We had a little bit of food to work with, so I whipped up a French toast egg bake with (frozen) blueberries. Mal won’t usually eat the heels of the bread loaf (unless he’s desperate) and no food goes to waste in our house, so I chopped them up and incorporated them into the egg bake along with some almond milk, sliced almonds, vanilla extract, brown sugar, and cinnamon. And, I have to admit, for not having much food in the house, it actually turned out really well!


Blueberry French Toast Bake

Makes 6 squares


  • 2 slices of bread, cut into chunks
  • 2 large eggs
  • 1/2 cup blueberries (fresh or defrosted frozen)
  • 2/3 cup almond milk
  • 1 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp sliced almonds


  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs, almond milk, brown sugar, vanilla extract, and cinnamon in a large mixing bowl.
  3. Add bread and blueberries. Allow bread to soak up liquid.
  4. Pour mixture into a small, prepared baking dish. Spread chunks of bread around evenly and then sprinkle sliced almonds on top.
  5. Bake for 30-35 minutes until firm to the touch and top is lightly browned.
  6. Remove from oven and serve immediately with maple syrup or other favorite toppings.


Questions of the Day

What do you do with the heel of the bread? Avoid it? Eat it? Feed it to the birds?

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  1. Thanks for this recipe! Like you, I refuse to throw out any food. I have 2 bread heels that I would otherwise make breadcrumbs out of, but I will try this recipe instead.

  2. I realized I had all the ingredients on hand and made this last night for breakfast this morning subbing blackberries for the blueberries. It was quite tasty and was a nice change from my usual egg or almond butter/banana combo!

  3. Great idea! I do something very similar but love to use old english muffins broken up since I always have those and hate wasting. I break them up, let them soak in an egg/milk/cinnamon/sugar/vanilla mixture and then add in a bunch of blueberries and big flakes of coconut. I like to bake them in giant muffin tins – so delicious and easy!

  4. You fridge is immaculate and it looks huge! My fridge is always filled with lots of condiments more than anything else but it always looks like it has a ton of stuff in it.

    I usually eat the heals of bread in little bits as a snack if it’s good bread – from the bakery type of bread.

  5. The heels of a loaf of bread are my absolute favorite part. Wouldn’t touch them as a kid but love them as an adult. Whenever we are in a restaurant that serves little loaves of break (like Outback for example) my family knows to hand over the heels to me cuz they are my favorite 🙂

  6. This recipe looks delicious! I keep my bread in the freezer so I don’t have to think about using it up! Ezekiel is my favorite. Go figure, I used to make fun of my grandma for her “healthy” bread,and now it’s my go-to.

  7. I love the heels of bread! My favorite thing to do with bread is toast it and smear 1/2 of a mashed avocado on each slice and sprinkle with sea salt.

  8. My fridge sitch’ is starting to look pretty similar, but I realized I have all of these items! We won’t have to starve tomorrow morning!


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© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.