Blackberry Cream Cheese French Toast Casserole Food

BAKED CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
• Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
• Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
• Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
• Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
• Cover leftovers tightly and store in the refrigerator for 2-3 days.

MAPLE CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Place the bread cubes in a buttered 13 x 9-inch baking dish.
• In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
• Add in eggs one at a time mixing well after each addition.
• Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
• Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Next morning set oven to 375°F.
• Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
• Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
• Sprinkle with powdered sugar and serve with maple more maple syrup.
• Delicious!

CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Place the bread cubes in a greased 13 x 9-inch baking dish.
• Beat the cream cheese at medium speed of mixer until smooth.
• Add in the eggs (1 at a time) mixing well after each addition.
• Add in the milk, half and half, 1/2 cup maple syrup and vanilla; mix well until smooth.
• Pour the cream cheese/milk mixture over the top of the bread cubes; cover, and refrigerate overnight.
• The next morning: Set the oven to 375 degrees.
• Remove the bread mixture from the fridge; let stand on the counter for 30 minutes before baking.
• Bake for 40-50 minutes, or until set (should be a nice golden brown colour).
• Remove from the oven, sprinkle with powdered sugar.
• Serve with maple syrup.
• Delicious!

BLACKBERRY FRENCH TOAST

Steps:

• Preheat oven to 300 degrees F.
• Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried.
• Preheat the oven to 300 degrees F.
• In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter.
• Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit.

BLACKBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 300. place bread in oven until crusty and kind of hard. Remove bread from oven. Raise oven temperature to 375.
• In medium or large bowl, beat eggs with milk, 1/4c sugar (or splenda), and 1 t vanilla.
• Tear each slice of bread into about 5 or 6 pieces and stir into egg mixture. Let sit.
• In small bowl, combine cream cheese and 1/2 c sugar (or splenda). Set aside.
• In another bowl, combine fresh blackberries and blackberry jam.
• Spray bottom of a loaf pan with non-stick cooking spray.
• Spoon half of bread/egg mixture into bottom of pan.
• Put blackberry mixture on top of bread mixture in pan, by spoonfuls. Do the same with the cream cheese mixture.
• Spoon remaining bread/egg mixture over berries and cream cheese.
• Bake at 375 for 35-40 minutes, until fluffy and golden brown.
• Serve with powdered sugar and syrup, if desired.

BLACKBERRY CREAM CHEESE DESSERT

Steps:

• Melt butter and mix with flour and press into a 9x13 pan.
• Bake at 350 degrees for 20 minutes, then cool.
• Mix cream cheese,powdered sugar & milk together and pour over crust.
• Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
• Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.

BLACKBERRY FRENCH TOAST

Steps:

• In small bowl combine 1 cup pie filling and 1/4 cup powdered sugar and 1 tablespoon of water. Mix well. Put in saucepan on low heat. This will be for the topping.
• In bowl add two eggs and beat well. Set aside.
• In small bowl combine 1 cup cream cheese, 1/4 cup of powdered sugar and 1 tablespoon of water. Mix well. Spread this onto one slice of bread. It will be thick and spreadable.
• Next, add one to two tablespoons of blackberry pie filling on top of cream cheese. (you can add more filling if you want it extra thick).
• Place a slice of bread on top so that you have made a sandwich.
• (Repeat steps to make second serving).
• Dip sandwich into egg mixture so that it's coated on both sides.
• Place a dab of butter onto skillet. Cook on medium to medium low heat until both sides are golden brown.
• Top with warm topping mixture. Add cool whip if you prefer. Serve warm.

BLACKBERRY FRENCH TOAST

Steps:

• 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.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.