BLACKBERRY FRENCH TOAST
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.
Provided by andsha
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h55m
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 61.3 g, Cholesterol 129.9 mg, Fat 17.8 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 10.2 g, Sodium 376 mg, Sugar 35.9 g
BLACKBERRY FRENCH TOAST
Make and share this Blackberry French Toast recipe from Food.com.
Provided by info8633
Categories Quick Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1195.2, Fat 39.5, SaturatedFat 22.4, Cholesterol 288.2, Sodium 1127.8, Carbohydrate 191.7, Fiber 8.9, Sugar 148, Protein 19.4
FRENCH TOAST KEBABS WITH FOIL-PACKET BLACKBERRY SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
- Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.
BLACKBERRY FRENCH TOAST
Provided by Food Network
Categories dessert
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 7
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-STUFFED FRENCH TOAST
Whenever you have a little extra time to simmer berries into a simple compote, do - then try stuffing it into hearty French toasts and dusting them with confectioners' sugar. They'll almost remind you of a jelly doughnut, even more so if you use brioche hamburger buns as your bread of choice. (But regular white sandwich bread, challah or any other enriched bread works, too.) You can adjust the sugar in the berries, depending on how sweet they are, and, if you prefer a smoother compote, press the cooked fruit through a mesh sieve once cooled to remove any seeds.
Provided by Jerrelle Guy
Categories breakfast, breads, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
- Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
- In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
- Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
- Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.
BLACKBERRY FRENCH TOAST
Saw this on one of Rachel Ray's programs and just had to make it for our Sunrise Service at church today. I used raspberries because that is what I had on hand. Everyone loved it!!! The bread has to be hardened overnight, so you will need to start this the night before.
Provided by Jellyqueen
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- The night before.
- Preheat the oven to 300 degrees.
- Slice the bread and spread on a large cookie sheet.
- Place in oven, turn oven off, and let bread set in oven overnight (since I have a gas oven, I just set the bread in the oven overnight, the pilot light hardened it enough).
- The next morning.
- Whisk the eggs and 1/4 cup sugar until all the yolks are broken.
- Add the milk and cream and whisk a little more.
- Put the dried bread pieces on top of the egg mixture.
- Wait a few minutes, then push the rest of the bread into the mixture and mix lightly.
- Grease a bundt pan and place half of the bread mixture in the pan to cover the botton.
- Spoon the berries over the bread and sprinkle berries with the 1 Tablespoon sugar.
- Spoon the remainder of the bread over the berries and pour the remaining liquid over the top.
- Brush the top with the melted butter.
- Bake at 325 for 1 hour or until toothpick insterted comes out clean.
- Cut and serve, while hot.
- Serve with powdered sugar or syrup drizzled over the top.
Nutrition Facts : Calories 512.9, Fat 30.4, SaturatedFat 15.8, Cholesterol 425.6, Sodium 419.7, Carbohydrate 43.6, Fiber 4, Sugar 17.3, Protein 17.3
LEMON BLACKBERRY TORTILLA FRENCH TOAST
This twist on crepes is tart-sweet with a creamy lemon filling and juicy blackberries. Think of this as a cross between thin French toast, light crepes and crispy quesadillas. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.
Nutrition Facts : Calories 445 calories, Fat 27g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 403mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 3g fiber), Protein 8g protein.
BLACKBERRY FRENCH TOAST
Wake up to a special breakfast with this make-ahead, baked French toast - bread cubes topped with blackberry jam and soaked in a rich egg custard.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h55m
Yield 10
Number Of Ingredients 10
Steps:
- In small saucepan, cook jam over medium heat 1 to 2 minutes, stirring occasionally, until melted and smooth.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, place half of the bread cubes. Top with cream cheese cubes; drizzle with melted jam. Top with remaining bread cubes.
- In medium bowl, beat eggs, half-and-half, cinnamon and vanilla with whisk. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 325°F. Bake French toast covered 20 minutes. Uncover; bake 10 to 15 minutes longer or until set and bread is golden brown. Serve with syrup and whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Fat 2, Fiber 1 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg
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