BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE
Steps:
- Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
- In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg.
- Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
- Pour half of the bread and egg mixture into the pan, top with half of the cream cheese and blueberries.
- Pour over the remaining bread mixture then top with remaining cream cheese and blueberries.
- In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
- Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
- Cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.
Nutrition Facts : ServingSize 1 g, Calories 461 kcal, Carbohydrate 54 g, Protein 11 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 167 mg, Sodium 349 mg, Fiber 2 g, Sugar 29 g
BLUEBERRY FRENCH TOAST
A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. -Patricia Axelsen, Aurora, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 12
Steps:
- Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Nutrition Facts : Calories 621 calories, Fat 31g fat (15g saturated fat), Cholesterol 350mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 2g fiber), Protein 19g protein.
BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST
An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin.
Provided by Julesong
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
- Sprinkle blueberries evenly over bread.
- Microwave cream cheese in bowl for 2 minutes.
- Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
- Spread over blueberries.
- Cut French bread into 10-1 inch thick slices, place over cream cheese.
- Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
- Let set before slicing.
- Sift powdered sugar over before serving.
Nutrition Facts : Calories 982.8, Fat 35.8, SaturatedFat 18.1, Cholesterol 299.6, Sodium 1054.8, Carbohydrate 138.3, Fiber 7.3, Sugar 48.6, Protein 30
BLUEBERRY-CREAM CHEESE FRENCH TOAST BAKE
Get a head start by making our Blueberry-Cream Cheese French Toast Bake ahead of time. Blueberry-Cream Cheese French Toast Bake serves eight guests.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat 3 eggs and milk in pie plate until well blended. Dip 1 bread slice in egg mixture; let stand 5 sec. Place in corner of 8-inch square baking dish sprayed with cooking spray. Repeat with 3 of the remaining bread slices; top with berries. Reserve remaining egg mixture.
- Beat cream cheese with mixer until creamy. Add remaining egg and sugar; beat until blended. Pour over berries. Dip remaining bread slices in remaining egg mixture; place over ingredients in dish.
- Bake 30 to 35 min. or until center is set and top is lightly browned. Let stand 5 min.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 12 g, Protein 5 g
OVERNIGHT BLUEBERRY FRENCH TOAST
This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
Provided by KARAN1946
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h
Yield 10
Number Of Ingredients 12
Steps:
- Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Nutrition Facts : Calories 485.2 calories, Carbohydrate 51.9 g, Cholesterol 279.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 13.3 g, Sodium 451.2 mg, Sugar 33.3 g
BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE
This french toast recipe is the definition of breakfast decadence. Everything is prepared the night before and baked in the morning - great for a special occasion or brunch. The blueberry sauce brings the french toast bake over the top. It's sweet and filled with blueberry flavor. We can't wait to try it again with blackberries...
Provided by Roberta Broussard
Categories Breakfast Casseroles
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
- 2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
- 3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
- 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
- 5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
- 6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
- 7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
- 8. Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
- 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
- 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
- 11. Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.
BLUEBERRY FRENCH TOAST CASSEROLE
This is in NO WAY healthy or good for your body, but I might argue it's very good for your soul. Great for make ahead occasions, potlucks and brunches.
Provided by Parrot Head Mama
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish.
- Cut cream cheese into 1-inch cubes; place over bread.
- Top with blueberries and remaining bread.
- In a large bowl, beat eggs, milk, and syrup- mix well.
- Pour over bread mixture, sprinkle with cinnamon.
- Cover and chill 8 hours (I've done it for 24 before) or overnight.
- Remove from fridge 30 minutes before baking.
- Cover and bake at 350°F for 30 minutes.
- In a saucepan, combine sugar, cornstarch, add water.
- Bring to boil over medium neat; boil for 3 minutes stirring constantly.
- Stir in blueberries; reduce heat.
- Simmer for 8-10 minutes or until berries have burst.
- Stir in butter until melted.
- Uncover and bake for 30 more minutes or until golden brown and the center is set.
Nutrition Facts : Calories 841.7, Fat 42.2, SaturatedFat 21.2, Cholesterol 471.8, Sodium 702.8, Carbohydrate 94.1, Fiber 2.9, Sugar 59, Protein 24
OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST
Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.
Provided by By Cindy Rahe
Categories Breakfast
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Lightly butter 13 x 9-inch (3-quart) baking dish.
- In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
- In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
- Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g
OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE
A delicious breakfast you can prepare the night before to have a hot, tasty breakfast in the morning!
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 10
Steps:
- Spray a 9 x 13 inch pan with nonstick cooking spray.
- Arrange 1/2 of the bread cubes in the bottom of the pan.
- Spread cream cheese cubes and blueberries over the bread cubes.
- Top with remaining bread cubes.
- Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
- For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
- Stir in blueberries and simmer for 10 minutes.
- Serve over french toast.
Nutrition Facts : Servingsize 1 serving, Calories 862 kcal, Fat 57 g, SaturatedFat 31 g, Cholesterol 176 mg, Sodium 642 mg, Carbohydrate 63 g, Sugar 34 g, Protein 25 mg
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
SUGAR FREE BLUEBERRY CREAM CHEESE FRENCH TOAST
This is another diabetic recipe I made for my husband and myself. This is delicious for breakfast or a dessert. It would be great for a holiday breakfast. You can double the recipe if you have a lot of people. You can also change the fruit, like use strawberries or a berry mixture. I'm also going to add this recipe using...
Provided by Roberta Broussard
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. French Toast Casserole: Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
- 2. Cut up two 8 oz packages of low fat cream cheese into 1 inch cubes. Drop cubes of cream cheese over the bread pieces. Sprinkle 1 cup blueberries over the top.
- 3. In mixing bowl, combine 12 eggs, 2 cups low fat milk, 1/3 cup sugar free syrup and if you want add 1 teaspoon of maple extract. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.
- 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving.
- 5. Stir together 1 cup Splenda and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
- 6. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
- 7. Turn heat off the blueberry sauce and stir in 1 Tbls butter or margerine. Store in plastic or glass container and refrigerate until ready to use.
- 8. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
- 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
- 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
- 11. Sauce alternative: this is what I call cheating but its very good. Take some sugar free jam or preserves, any flavor you want, add 2 tbls cornstarch. Put in sauce pan and stir until smooth, heat until warm and thickened. At this point you can add some fresh or frozen fruit, warm up a little longer. Serve.
- 12. Apparently for some people this is very soggy so please just add a little milk at a time to the bread and cream cheese. You do not want the bread to be real soggy just enough milk so the bread soaks it up. If it's soggy then after you bake it it will still be soggy!!!!
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