BLUEBERRY FRENCH TOAST CASSEROLE
Overnight lemon blueberry french toast casserole. Easy, make-ahead recipe that's perfect for a crowd. Soft, fluffy, and bursting with berries!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 9h15m
Number Of Ingredients 11
Steps:
- Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
- In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
- When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.
Nutrition Facts : ServingSize 1 (of 12), Calories 195 kcal, Carbohydrate 31 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Fiber 2 g, Sugar 9 g
BLUEBERRY FRENCH TOAST CASSEROLE WITH WHIPPED CREAM AND STRAWBERRIES
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish. Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or overnight. Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired. While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy. Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.
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 FRENCH TOAST CASSEROLE
Provided by Elana
Time 55m
Number Of Ingredients 7
Steps:
- Place bread cubes and blueberries in an 8 x 8 inch baking dish
- In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
- Pour egg mixture over bread and blueberries
- Bake at 350°F on lower oven rack for 40-50 minutes
- Remove from oven and allow 15 minutes to set
- Serve
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.
BLUEBERRY ALMOND FRENCH TOAST BAKE
Provided by Ellie Krieger
Categories main-dish
Time 9h
Yield 8 servings, serving size: 1 (4 by 3-inch) piece
Number Of Ingredients 11
Steps:
- Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
- Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
- Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc
BLUEBERRY FRENCH TOAST CASSEROLE
This came out of the cookbook "101 things to do with a Casserole." This is a good and quick casserole to make for breakfast.
Provided by Ck2plz
Categories Breakfast
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remember you need to refrigerate for at least 2 hours or overnight.
- Place half the bread cubes in a greased 9x13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.
- In a bowl, whisk eggs, milk, vanilla and syrup. Drizzle mixture evenly over bread. Cover and refrigerate 2 hours or overnight.
- Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with powered sugar.
Nutrition Facts : Calories 577.6, Fat 28.4, SaturatedFat 13.8, Cholesterol 476, Sodium 747.8, Carbohydrate 56.6, Fiber 2.5, Sugar 18.1, Protein 23.5
FREEZER BLUEBERRY FRENCH TOAST CASSEROLE
A healthier twist on blueberry french toast casserole. You can make a bunch and freeze before baking for an easy brunch.
Provided by mpg9189
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Spray-treat a baking dish.
- Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
- Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
- Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
- Sprinkle wheat germ evenly over casserole.
- Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
- Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
- To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
- Bring to a boil and cook, stirring constantly for 3-4 minutes.
- Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
- To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.
Nutrition Facts : Calories 608.2, Fat 13.2, SaturatedFat 5.8, Cholesterol 92.5, Sodium 830.3, Carbohydrate 103.3, Fiber 5.3, Sugar 40.5, Protein 20.2
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- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
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