Blueberry French Toast Strata Food

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Spread the torn bread chunks evenly in a 9"x13" buttered pan
• In a large bowl, combine the eggs, cream, sugar and vanilla
• Pour the egg mixture over the bread
• Cover the pan with plastic wrap and put in the fridge overnight
• In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg
• Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs
• Put the topping mixture in a zip lock bag in the fridge overnight.
• In the morning, preheat oven to 350°
• Sprinkle blueberries over the soaked bread in the pan
• Sprinkle topping evenly over the pan
• Bake for one hour
• Remove from oven and drizzle maple syrup all over

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 STRATA

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
• While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

BLUEBERRY FRENCH TOAST STRATA

Steps:

• Beat 1/2 of egg mixture with cream and vanilla. Soak bread in egg-cream-vanilla mixture until all liquid is absorbed. Refrigerate. To make blueberry puree, cook blueberries with sugar until thick, approximately 5 minutes. Set aside. In food processor, combine mascarpone with sugar. Puree until light and fluffy, approximately 2-3 minutes. In well-buttered 13 x 9 inch pan, arrange bread slices. Top with mascarpone mixture and blueberry puree. Repeat once. Pour remaining egg mixture over bread slices. Refrigerate. When ready to bake casserole, pour remaining cream-egg mixture over bread-filling layers. Sprinkle with cinnamon and nutmeg. Bake at 350 for approximately 35 minutes. Serve with whipped cream, blueberry puree and/or warm vanilla maple syrup.

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.

LEMON BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease an 8-inch square baking dish with butter.
• Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
• Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
• In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
• Preheat the oven to 400 degrees F.
• Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
• Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE

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.

BLUEBERRY CROISSANT FRENCH TOAST

Steps:

• Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
• Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.

FRENCH TOAST STRATA

Steps:

• Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

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.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Grease a 13 x 9 inch baking dish.
• Arrange the bread in a single layer in the dish.
• In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
• Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
• When ready to bake, preheat the oven to 400 degrees.
• In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
• Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
• Bake for 45 minutes until set and golden brown on top.
• Serve with warm maple syrup.

FREEZER BLUEBERRY FRENCH TOAST CASSEROLE

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.

BLUEBERRY FRENCH TOAST

Steps:

• Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
• The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
• To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.