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Blackberry jam amps up this French toast recipe that soaks bread overnight in a creamy egg mixture for a new breakfast or brunch go-to. Serve with maple syrup and whipped cream and use fresh strawberries, blackberries, and raspberries as a garnish or a side, if desired.


Recipe Summary

35 mins
8 hrs
8 hrs 55 mins
20 mins
1 9x13-inch pan


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook blackberry jam in a small saucepan over medium heat until melted and smooth, stirring once, 1 to 2 minutes.

  • Place 1/2 of the bread cubes into the bottom of a lightly greased 9x13-inch baking dish and drizzle with melted jam. Top with remaining bread cubes.

  • Mix half-and-half and whipped cream cheese together in a bowl; add eggs, cinnamon, and vanilla extract. Mix together well and pour over bread mixture. Sprinkle with brown sugar. Cover tightly with aluminum foil and chill in the refrigerator, 8 to 24 hours.

  • Preheat the oven to 425 degrees F (220 degrees C).

  • Bake in the preheated oven, covered, for 20 minutes. Uncover and continue to bake until bread is golden brown and mixture is set, 10 to 15 minutes more. Serve with desired toppings.

Cook's Note:

You may consider adding an extra egg and increasing half-and-half by 1/2 cup to gain more liquid for bread to soak up.

Nutrition Facts

441 calories; protein 10.7g; carbohydrates 61.3g; fat 17.8g; cholesterol 129.9mg; sodium 376mg. Full Nutrition