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
A super simple blueberry french toast recipe that can be made the night before, let marinate overnight and popped in the oven while you are getting ready to face the day!
Provided by Michelle
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- You guys it doesn't get much easier than this!
- In a medium bowl mix the milk, vanilla and eggs.
- In a separate bowl mix together cinnamon, brown sugar, cinnamon and nutmeg, whisk until combined.
- Add butter to cinnamon mixture, set aside.
- In a 9x13 baking dish grease it lightly.
- Place bread cubes into dish and pour the milk mixture over the entire dish.
- Sprinkle in blueberries.
- Using clean hands (or a large spoon) mix the milk mixture ensuring every piece of bread is covered. If not it will dry out during baking and will be hard to eat.
- Now you can cover and let sit in the refrigerator over night or you can cook right away.
- You will want to place the cinnamon/sugar mixture on just prior to placing in the oven.
- When are ready to cook place in a 350 degree oven for 25-25 minutes.
Nutrition Facts : Calories 456 kcal, Carbohydrate 80 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 104 mg, Sodium 402 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving
BAKED BLUEBERRY FRENCH TOAST CASSEROLE
Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Number Of Ingredients 9
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.
KETO BLUEBERRY FRENCH TOAST CASSEROLE
Steps:
- Preheat oven to 350 degrees. Grease a 9 X 13 casserole dish.
- First, make my Homemade Keto Blueberry Bread recipe (without the glaze) but leave out 1 of the eggs and the heavy whipping cream because you will need a bread that is a bit more sturdy to make the French Toast Casserole.
- Slice the bread into 12 equal slices and place on a cookie sheet in the oven. Bake one side for 10 minutes at 300 degrees then turn the bread over and bake the other side for 10 min. The purpose is to dry out the bread but not to brown it.
- Allow the bread to cool then cut up into small cubes.
- Spread out the blueberry bread cubes in the bottom of the casserole dish.
- Combine the heavy whipping cream, eggs, vanilla, and cinnamon in a bowl and beat with a mixer on medium/high until thoroughly combined.
- Drop the chopped pieces of cream cheese on top of the blueberry bread. Make sure to space them out evenly.
- Pour the egg mixture on top.
- Sprinkle chopped pecans on top of the Keto Blueberry French Toast Casserole.
- Bake for 23-30 minutes or until it reaches desired doneness.
- Serve with sugar-free Lakanto Maple Syrup. You can also sprinkle Monkfruit Powdered on top if desired.
Nutrition Facts : Calories 388 kcal, Carbohydrate 6 g, Protein 7 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 257 mg, Sodium 296 mg, Fiber 2 g, ServingSize 1 serving
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 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 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.
VEGAN FRENCH TOAST
This easy vegan version of French toast is best served golden brown and slathered with maple syrup and fresh fruit. The perfect indulgent brunch option
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 11
Steps:
- Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.
- Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.
Nutrition Facts : Calories 210 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY FRENCH TOAST
Provided by Wendy
Number Of Ingredients 11
Steps:
- Slice the baguette into 4-6, 1" slices and set aside.
- In a shallow bowl, whisk together the egg, vanilla extract, and cinnamon.
- Add the milk and continue whisking. Set aside.
- In a small pot, add the frozen blueberries and lemon juice. Cook over low heat for 3-4 minutes, mashing the blueberries as they cook to help release its juices
- Once the blueberries are done cooking, stir in 1 tablespoon of the blueberry juice from the pot into the bowl with the whisked ingredients.
- Heat a non-stick pan with coconut oil. Dip each slice of bread into the shallow bowl with the whisked ingredients for 30 seconds on each side.
- Cook for 3-4 minutes on each side or until both sides are browned.
- Top with the mashed blueberries, and enjoy with maple syrup, confectioners sugar, and/or butter!
BAKED FRENCH TOAST WITH BLUEBERRIES
Provided by Giada De Laurentiis
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
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
An easy, make ahead, overnight french toast casserole breakfast treat. Mix it up and put it in the fridge, then pop in the oven in the morning. Any berries will work.
Provided by Colleen Milne
Categories Breakfast
Time 1h15m
Number Of Ingredients 13
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
Nutrition Facts : ServingSize 1 g, Calories 390 kcal, Carbohydrate 41 g, Protein 7 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 280 mg, Fiber 1 g, Sugar 20 g
LEMON BLUEBERRY FRENCH TOAST BAKE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Categories Breakfast Brunch Bake Kid-Friendly Mother's Day Blueberry Pecan Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 14
Steps:
- Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
- Preheat oven to 350°F.
- In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
- Increase temperature to 400°F.
- Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
- Make syrup while French toast is baking:
- In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
- Serve French toast with syrup.
BLUEBERRY FRENCH TOAST BOAT RECIPE BY TASTY
Here's what you need: cream cheese, sugar, cinnamon, eggs, heavy cream, french bread, blueberry, maple syrup
Provided by Claire Nolan
Categories Breakfast
Yield 5 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine softened cream cheese, sugar, and cinnamon.
- Add eggs and heavy cream and whisk until well combined. Set aside.
- Preheat oven to 400˚F (200˚C).
- Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the "bread boat" aside.
- Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
- Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
- Place the "bread boat" on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
- Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
- Let cool before cutting into slices and serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 55 grams, Fat 24 grams, Fiber 2 grams, Protein 17 grams, Sugar 15 grams
BAKED BLUEBERRY FRENCH TOAST CASSEROLE
Assemble and bake this blueberry French toast casserole with sweet custard and crispy topping right away, or make it ahead and look forward to a brunch feast.
Provided by Cindy Rahe
Categories Breakfast Brunch Casserole Make-ahead
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Soak at least 30 minutes, or overnight: If soaking overnight, cover the pan with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F: Turn on the oven about 15 minutes before you plan to bake the casserole. If you refrigerated the casserole overnight, let it sit out while the oven preheats.
- Let cool slightly before serving: Let the casserole cool for about 10 minutes before cutting. Serve with a dusting of powdered sugar over the top or a drizzle of maple syrup. Leftovers will keep, refrigerated, for about 1 week and can be reheated in the microwave.
Nutrition Facts : Calories 430 kcal, Carbohydrate 50 g, Cholesterol 164 mg, Fiber 2 g, Protein 12 g, SaturatedFat 11 g, Sodium 376 mg, Sugar 24 g, Fat 21 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SLOW-COOKED BLUEBERRY FRENCH TOAST
Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. -Elizabeth Lorenz, Peru, Indiana
Provided by Taste of Home
Time 3h30m
Yield 12 servings (2 cups syrup).
Number Of Ingredients 17
Steps:
- In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended., Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted in the center comes out clean., For syrup, in a small saucepan, mix sugar and cornstarch; stir in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil; cook and stir until berries pop, about 3 minutes. Remove from heat; stir in butter, lemon juice and remaining berries. Serve warm with French toast.
Nutrition Facts : Calories 390 calories, Fat 17g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 371mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
BLUEBERRY FRENCH TOAST
I saw this recipe on a cooking show, don't remember which one, I was too busy copying the recipe. The reason I wanted it is because it can be made up the night before and baked in the morning. I love recipes like that for breakfast! Beside...blueberries AND french toast? MMMmmmmmmmmmmmmm!!!
Provided by Nana Lee
Categories Breakfast
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease 13 x 9 inch bake pan.
- Set oven at 350 degrees.
- Spread half the bread in bottom of bakepan.
- Sprinkle with as many blueberries as you like, I use 1 1/2 cups.
- Slice cream cheese over blueberry layer in 1/4 slices, may not take all 8 oz.
- Top with remaining half of torn up bread.
- Drizzle this layer with maple syrup to your taste.
- At this point, the casserole can be covered and refrigerated overnight.
- Beat eggs and pour over all, making sure to cover all.
- Tamp all down to make sure eggs are absorbed.
- Sprinkle liberally, to taste, with cinnamon sugar.
- This step can be done in the morning just before baking.
- Bake first 30 minutes covered and second half hour uncovered. 1 hour total.
- N.B. To make smaller amount use ratio of 1 egg to 1 slice bread, then adjust the remaining ingredients.
Nutrition Facts : Calories 212.4, Fat 13.9, SaturatedFat 7.1, Cholesterol 215.7, Sodium 288.1, Carbohydrate 12.3, Fiber 0.5, Sugar 1.4, Protein 9.2
BLUEBERRY STUFFED FRENCH TOAST
From the Hennessey House Bed & Breakfast, Napa, California. This is very rich but so good. Time does not include overnight time in the refrigerator. Use a good quality syrup from the NE.
Provided by lazyme
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease the bottom of one pyrex dish (9x13).
- Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
- Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
- Add your second layer of bread on top of your cream cheese and berries.
- Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
- Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
- Blueberry Sauce:.
- Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
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
I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty.
Provided by Susan Dillard
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place half of bread cubes in greased 9"x13" baking dish (enough to thoroughly cover bottom of baking dish).
- Cut cream cheese into 1-inch cubes; place over bread.
- Top with blueberries and remaining bread.
- Beat eggs, milk, syrup or honey together and pour over bread.
- Cover and chill 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
- In saucepan, combine sugar and cornstarch; add water.
- Bring to a boil; boil 3 minutes, stirring.
- Stir in blueberries; reduce heat.
- Simmer 8 to 10 minutes or until berries burst.
- Stir in butter until melted.
Nutrition Facts : Calories 826.2, Fat 43, SaturatedFat 23.1, Cholesterol 522.6, Sodium 760.9, Carbohydrate 86.6, Fiber 2.4, Sugar 51.8, Protein 25.2
BLUEBERRY FRENCH TOAST CASSEROLE
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 cal
BLUEBERRY FRENCH TOAST COBBLER
Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings. -Mrs. Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. , In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. , Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. , Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.
Nutrition Facts :
BLUEBERRY FRENCH TOAST BAKE
I based this recipe off other French toast casseroles but without all the white sugar most of them called for. The blueberries and maple syrup sweeten it up plenty! Serve with more maple syrup, if desired.
Provided by Nancy
Categories French Toast Casserole
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Grease a 10x13-inch baking dish with cooking spray.
- Beat eggs in a bowl. Mix in milk, maple syrup, vanilla, cinnamon, and nutmeg.
- Layer bread and cream cheese in the prepared dish. Sprinkle in blueberries. Pour milk mixture over top. Cover with foil and refrigerate for 1 hour, or overnight, stirring once, if desired, during soaking time to make sure bread cubes soak up the egg mixture.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and let sit at room temperature for 10 minutes.
- Bake, covered, in the preheated oven for 20 minutes. Remove foil and continue baking until the top is set and browned, about 30 more minutes.
Nutrition Facts : Calories 254 calories, Carbohydrate 29.6 g, Cholesterol 116.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 5.7 g, Sodium 365.6 mg, Sugar 10.3 g
BLUEBERRY STUFFED FRENCH TOAST
Steps:
- Preheat oven to 400°F Spray a large baking sheet with cooking spray In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended Pour into a 13 x 9 x 2-inch baking pan Set aside In a small bowl combine blueberries and the remaining 1 tablespoon sugar Set aside With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice Fill pockets with reserved blueberry mixture, dividing evenly Place filled slices in egg mixture Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side Arrange bread on prepared baking sheet Sprinkle with almonds Bake until golden brown, about 15 minutes, turning slices after 10 minutes If desired, serve with Blueberry Orange Sauce
Nutrition Facts :
BLUEBERRY FRENCH TOAST COBBLER
Make and share this Blueberry French Toast Cobbler recipe from Food.com.
Provided by Debe6496
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
- Add bread slices, turning once to coat both sides.
- Cover and chill overnight.
- Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish.
- Replace soaked bread on top of berries.
- Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
- Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.
Nutrition Facts : Calories 314.4, Fat 7.8, SaturatedFat 3.4, Cholesterol 95.2, Sodium 439.8, Carbohydrate 52.5, Fiber 3.4, Sugar 16.1, Protein 9
SWEET BLUEBERRY FRENCH TOAST
Spread the loveEveryone likes to have a big breakfast for the holiday brunch gatherings or simply for a family breakfast home. This...
Provided by Jenn
Categories Breakfast
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Locate a 13x9 baking pan and spray with a cooking spray of your choice.
- Take fresh blueberries and add to a zip lock bag. Add the flour and coat the blueberries well. Set aside.
- Put the cream cheese in a small bowl and add the sugar and mix until the mixture thins. Set aside.
- Mix melted butter, maple syrup, milk and eggs. Set aside.
- Layer one half of cubes of bread.
- Layer Blueberries across the baking pan.
- Dollop cream cheese evenly across, cover with the remaining bread cubes.
- Sprinkle with cinnamon, adding more if desired.
- Pour the liquid over the bread. Press a spatula on the bread to be sure that the bread is soaking up the mixture.
- Measure aluminum foil, spray with Pam an cover the baking pan and refrigerate over night.
- Bake covered for 40 minutes at 375 degrees, then uncover and bake for 5 minutes more.
Nutrition Facts : Calories 200, Fat 20 grams
BLUEBERRY FRENCH TOAST MUFFINS
Categories Breakfast & Brunch Muffins Snacks Dessert Breads Using Frozen Blueberries
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain or top them with a little bit of maple syrup or powdered sugar.
Nutrition Facts :
OVERNIGHT BLUEBERRY FRENCH TOAST
A very easy, great-tasting casserole for your family or breakfast guests. I suggest serving it with maple syrup and fresh fruit and/or sausage for a complete meal. Plan ahead- this needs to sit overnight. Adapted from the One Armed Chef cookbook.
Provided by Munchkin Mama
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1101.6, Fat 20.3, SaturatedFat 9.6, Cholesterol 217.7, Sodium 1502.5, Carbohydrate 191.9, Fiber 7.4, Sugar 47.4, Protein 39.5
BLUEBERRY FRENCH TOAST
This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish.
Provided by Robin
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 212.3 mg, Fat 14.7 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 370.8 mg, Sugar 26.9 g
BLUEBERRY FRENCH TOAST
Prep Tip: Freeze leftover pumpkin or stir 2 tablespoons into vanilla yogurt and use as a dip for fruit or graham crackers. Change it Up: Instead of frozen blueberries, use frozen strawberries, raspberries, or peaches. Nutrition Tip: Choose whole grain or multi-grain French bread when available
Provided by Lauren Olin
Yield 4 servings
Number Of Ingredients 13
Steps:
- 1. Spray a 9 X 13 inch pan with cooking spray. 2. Arrange bread slices in pan. 3. In a large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla and cinnamon. 4. Stir in blueberries and banana slices. 5. Pour wet mixture evenly over bread slices. 6. Cover and refrigerate overnight or for at least 6 hours. 7. Bake in a preheated, 375 degrees F oven, 30-35 minutes, or until set. 8. Dust with powdered sugar or serve with maple syrup.
Nutrition Facts : Calories 449 Carbohydrate Content
BLUEBERRY FRENCH TOAST CASSEROLE
Blueberry French toast casserole made with fresh blueberries, cinnamon, brown sugar, and sweetened cream cheese is the perfect easy breakfast treat!
Provided by April Woods
Categories Breakfast
Number Of Ingredients 12
Steps:
- Tear or cut bread into bite sized pieces. Place half of it into a 9x13" casserole dish. Drop half of the cream cheese icing by spoonfuls over the bread, then sprinkle half of the blueberries over. Repeat with the remaining half.
- In a large bowl whisk together eggs, vanilla, cinnamon, nutmeg, brown sugar and milk.
- Pour batter over bread, being sure to moisten as much as the bread as possible.
- In a small bowl with a fork or pastry cutter, mix ingredients for topping. Sprinkle over casserole.
- Bake in 350 degree oven for about 45 minutes, until baked through and browned on top.
Nutrition Facts : Calories 438 kcal, ServingSize 1 serving
BLUEBERRY FRENCH TOAST
Provided by https://www.tasteofhome.com/recipes/blueberry-french-toast/print/
Time 1h25m
Yield 8
Number Of Ingredients 13
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.
QUICKER BLUEBERRY FRENCH TOAST
Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves. The fast sauce is out of this world! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 15
Steps:
- Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread., Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides., Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.
Nutrition Facts : Calories 354 calories, Fat 13g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY FRENCH TOAST CASSEROLE
Wake up to a breakfast bursting with fresh berry flavor in every bite with this Blueberry French Toast Casserole. It's so scrumptious and easy, it's sure to be a family favorite!
Provided by The BakerMama
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
- Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk.
- Slice the bread into small cubes. Each slice should yield about 12 cubes. Place the cubed bread in a large mixing bowl. Add the blueberries.
- Pour the egg mixture over the bread and blueberries in the mixing bowl and gently stir to combine. Immediately transfer the mixture to the prepared baking dish, spreading it out so the blueberries are distributed evenly throughout. Pour any additional egg mixture over the bread and blueberries in the dish.
- Combine 1 tablespoon sugar with 1 teaspoon cinnamon and sprinkle generously over the top of the casserole mixture.
- Bake for about 25 minutes, rotating the dish halfway through the baking time, until the top is golden brown.
- Serve drizzled with maple syrup.
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