Blueberry French Toast Casserole Food

BLUEBERRY FRENCH TOAST CASSEROLE

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.

BAKED FRENCH TOAST WITH BLUEBERRIES

Steps:

• Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
• In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
• In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
• Spoon onto serving plates and drizzle with maple syrup.

BLUEBERRY FRENCH TOAST CASSEROLE WITH WHIPPED CREAM AND STRAWBERRIES

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.

BAKED BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
• Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.

BLUEBERRY FRENCH TOAST

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.

BLUEBERRY FRENCH TOAST CASSEROLE

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.

BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

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.

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.