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Baked French Toast with Blueberry Sauce


Breakfast & Brunch


  • 3 T of The Olive Bin's Butter Olive Oil
  • 4 eggs
  • 1 C milk (2%)
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 8 slices Texas toast
  • 1/4 C sugar
  • 1 1/2 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 1/2 C fresh or frozen blueberries
  • 1 T of The Olive Bin's Blood Orange Olive Oil (Fused)
  • 1 1/2 T of The Olive Bin's Blueberry Balsamic Vinegar


      1. Preheat oven to 375 degrees.
  1. Pour Butter olive oil in a 15"x10"x1" baking pan; lift and tilt pan to coat bottom evenly.
  2. In a large shallow bowl, whisk the eggs, milk, vanilla, and nutmeg. Dip both sides of each piece of Texas toast into egg mixture; place on prepared pan. Bake for 20 to 25 minutes or until lightly browned.
  3. For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon, and cloves. Stir in blueberries, Blood Orange olive oil, and Blueberry balsamic. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with French toast.


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