OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!
Provided by Joshua Dunham
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h45m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g
BLUEBERRY BREAKFAST CASSEROLE
Make and share this Blueberry Breakfast Casserole recipe from Food.com.
Provided by AVM1824
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\; covered loosely with foil.
- One night ahead, assemble casserole.
- In a greased 9x13 inch baking dish, layer half of the bread cubes.
- Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
- Layer blueberries over cream cheese.
- Top with remaining bread.
- In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
- Cover dish and refrigerate up to 24 hours.
- Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
- Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
- Remove from oven and allow to stand 10 minutes before serving.
- Refrigerate remaining portion, reheats well.
Nutrition Facts : Calories 510.8, Fat 23.1, SaturatedFat 10.9, Cholesterol 385.9, Sodium 500.4, Carbohydrate 57.9, Fiber 2.9, Sugar 25, Protein 19.2
BLUEBERRY CRUNCH BREAKFAST BAKE
Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.
BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: crescent dough, blueberry, cream cheese, sugar, eggs, vanilla, milk
Provided by Claire Nolan
Categories Breakfast
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
- Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
- Preheat oven to 350°F (175°C.)
- Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
- Place rolls in an ungreased 9x9 (23x23) pan.
- Pour blueberries over the crescent rolls.
- Pour cream cheese mixture over rolls and blueberries.
- Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
- Top with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 0 grams, Protein 4 grams, Sugar 20 grams
BLUEBERRY FRENCH TOAST CASSEROLE (REDUCED FAT)
Make and share this Blueberry French Toast Casserole (Reduced Fat) recipe from Food.com.
Provided by MrsGame
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice loaf into 8 very thin (1/2 inch) slices and 8 thick (1 inch) slices. Place the 8 thin slices into the bottom of a greased 9x13 pan.
- Spread blueberries evenly over thin bread.
- In a bowl combine cream cheese, yogurt, sugar, and vanilla. Spread mixture over blueberries.
- Place thick bread slices over cream cheese mixture.
- Beat egg substitute, milk, evaporated milk, cinnamon, and nutmeg and pour over bread.
- Cover with aluminum foil and refrigerate 8 hours or overnight.
- Bake at 350 degrees for 45 minutes covered,and then uncover and bake for 15 more minutes. Let cool for 15 minutes.
- To serve, take out individual slices and flip over so blueberry and cream topping is on top. Sift powdered sugar over the top and serve.
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