Berry French Toast Bake

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Well, hello! It’s been approximately eight million years since I posted a recipe. This possibly has to do with the insanity of having four children and the added bonus that right before I had Hannah in October, my real camera decided to stop working.

(I’m pretty sure it has sand in the lens and won’t retract … but it would probably cost more to fix than to replace it. Argh.)

My husband keeps telling me my iPhone will take pictures that are just as good. I don’t really think so, but they’re good enough for me, for now.

This is one of the recipes I’ve probably made the most over the last six or seven years. It’s my go-to when I want to take a meal to someone; I find that when there’s a meal train, people usually bring chicken casseroles or pasta. And that is fine and AWESOME, but I think breakfast for dinner mixes it up a little.

This Berry French Toast recipe comes from Cooking During Stolen Moments, which was one of my VERY favorite food blogs ever. Almost everything I ever made from there was a hit. Unfortunately, the site is not accessible any more. I am so glad I had this one written down in my recipe book so I didn’t lose the recipe! I’ve only adapted it slightly – mostly I just skimp on the berries because I like a lot of chewy, eggy bread. It’s delicious with fresh berries of any kind, but you could also use frozen ones – or peaches!

Serve with a side of bacon or sausage for a delicious meal any time of day.

Berry French Toast Bake

Yield: about 8 servings

Berry French Toast Bake

Delicious berry-enhanced French toast casserole is taken over the top with a brown sugar drizzle.


  • 1 loaf French or Italian bread
  • 2 to 3 c. berries
  • 6 eggs
  • 1 1/2 c. milk
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 oz. cream cheese, cut into cubes
  • 4 T butter
  • 1 c. light brown sugar
  • 1/2 tsp. cinnamon


Start with day-old bread, or cut bread into large cubes a few hours before you want to start making this and let them sit out to get slightly stale. Slice strawberries into quarters. Blueberries, raspberries, and blackberries can be left whole.

Place a layer of bread cubes in a 9x13-inch baking dish. Add most of the berries, reserving about 1/2 cup. Top with the rest of the bread cubes.

Whisk together eggs, milk, vanilla, and almond extract. Pour evenly over the bread. Top with remaining berries, then dot with cream cheese pieces. Refrigerate at least 6 hours or overnight.

Preheat oven to 375F. In a small saucepan, melt the butter over medium heat. Add brown sugar and whisk together until the sugar begins to melt and the mixture is smooth, about 4-5 minutes. Remove from heat and stir in cinnamon. Drizzle sugar topping over the casserole. Bake for about 40-45 minutes, covered, until egg is set.

Let sit for a few minutes before cutting and serving.


To make dairy-free, use almond milk instead of dairy milk and leave out the cream cheese. If you are taking to a new mom who is breastfeeding, you might ask if she is avoiding dairy. (I usually am.)

What’s your favorite breakfast for dinner?


Blueberry-Lemon Ricotta Muffins

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I hate buying something for one recipe and having a lot left over. I recently bought some ricotta cheese to make these turkey burgers, but they only need 1/2 a cup.  Ricotta is not something I use often, but it only comes in 2-cup containers. And thus, there was 1 1/2 cups of ricotta taking up room in my refrigerator.

Good-bye to the days of ingredient searches on AllRecipes; instead, I typed “blueberry ricotta” into Pinterest and decided to see what popped up.

I found this Blueberry Lime Ricotta Cake from Eat Good 4 Life. Doing my normal recipe dance, I swapped out lime for lemon since I didn’t have any limes and I love the taste of blueberry and lemon together. I also decided to make it into muffins so we could take them to friends.

Because the batter is so moist and the blueberries pop, you should probably use muffin papers to line your tins. Do as I say … not as I do.


Blueberry-Lemon Ricotta Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 14 muffins

Adapted from Eat Good 4 Life


  • 1 c. ricotta cheese
  • 3/4 c. sugar
  • 2 eggs
  • 1/4 c. milk
  • 2 T lemon juice
  • 1 1/2 cups flour (I used white whole wheat)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • about 1 c. fresh blueberries, tossed with 1 T flour


Mix together ricotta, sugar, eggs, milk, and lemon juice until well combined. Add in flour, baking powder, baking soda, and salt. Fold in blueberries.

Spoon batter into muffin tins lined with muffin papers. Bake at 350 for about 20 minutes, testing with a toothpick to determine if done. If your muffin tins are a little larger, you’ll probably need more time. Remove from tins and cool on a wire rack.

If you’re feeling especially decadent, I wouldn’t blame you if you topped them with some cream cheese frosting and called it a cupcake.

Linked to Mouthwatering Monday, Tasty Tuesday, Eat at Home Ingredient Spotlight: Whole Wheat Flour, Ingredient Spotlight: Citrus, Ingredient Spotlight: Blueberries, and Sweet Tooth Friday.

Family Recipe Fridays: Blueberry Cream Cheese Coffee Cake

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While this is not a recipe passed down through my family, it’s a recipe our little family ADORES—as does everyone else who has come into contact with it. I even sold these coffee cakes at the craft sale at our work one year. They are THAT good.

The cream cheese adds a richness to this that many other coffee cakes don’t have. The turbinado (raw) sugar is my person addition. I love the crunch it gives the topping. If you don’t have any, though, and don’t want to buy it, regular white sugar or sucanat will work just fine. The batter for this is VERY thick—so don’t be worried about it when it won’t pour. You’ll just need to spoon it into the pan and smooth the top.


Blueberry Cream Cheese Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Serving Size: 1 slice


  • 1/4 c. butter, softened
  • 4 oz. cream cheese
  • 1 c. sugar
  • 1 egg
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 c. fresh or frozen blueberries, unthawed
  • cooking spray
  • 2 T turbinado sugar
  • 1 tsp. ground cinnamon


Beat butter and cream cheese together with an electric mixer until creamy; gradually add the 1 cup sugar. Add egg; beat well.

Whisk together flour, baking powder, and salt; stir into butter mixture. Stir in vanilla; fold in berries.

Pour batter into a 9-inch round cake pan sprayed with cooking spray. Sprinkle top with turbinado sugar and cinnamon.

Bake at 350 F for one hour; cool on a wire rack.


This is versatile: serve for breakfast as coffee cake, or with a scoop of vanilla ice cream as dessert! It also freezes very well.


Ingredient Spotlight: Blueberries and Ingredient Spotlight: Cream Cheese and Fruit.

Blueberry Pie

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Since I’m not a photographer, I don’t have a picture … but this pie turned out great. I was surfing the web yesterday and came across a picture of double-crust blueberry pie. Well of course I decided I MUST MAKE ONE RIGHT THEN. By the time it came out of the oven last night I was pooped and fell straight asleep. So I *might* have had a slice for breakfast. With strawberry cheesecake ice cream.

It’s gotten rave reviews from my co-workers so I thought I’d share the recipe! I kind of took a bunch of recipes from online and picked and chose what I wanted to do, and it worked out well!

Double-Crust Blueberry Pie

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6-8 slices


  • 1 pkg. refrigerated pie crusts (2 crusts) (or you can make you own if you are more ambitious than I am)
  • 2 to 2 1/2 pints fresh blueberries, stemmed and washed
  • 1 lemon
  • 3/4 c. sugar
  • 4 T cornstarch
  • 1 tsp cinnamon
  • dash nutmeg
  • 1 T butter, cut into small pieces
  • 1 egg white, beaten (optional)


Spray the bottom of a deep-dish pie plate with cooking spray. Preheat oven to 350.

Mix together blueberries, zest of the lemon, juice of half the lemon, sugar, cornstarch, cinnamon, and nutmeg. Pour into the pie crust and spread out evenly. Dot the top with pieces of butters. Place the second crust over the top and crimp the edges together. Cut a few slits into the crust. Optional: brush the top with egg white for a good brown color. If you do this though you will need to check the pie after 30 minutes. If it’s getting too brown, cover the edges with aluminum foil.

Bake at 350 F for 45 minutes or until the crust is brown and the filling is set. Let cool before serving.

Linking this oldie but goodie to Tasty Tuesday at Balancing Beauty and Bedlam, Ingredient Spotlight at Eat at Home, and Works for Me Wednesday, Summer Recipe Edition.