CINNAMON BLUEBERRY FRENCH TOAST
This breakfast can be prepped ahead, which makes it convenient for entertaining. It's a go-to recipe for me when I'm hosting birthdays or holidays. My family likes it plain, so sometimes I leave out the blueberries and it tastes just as delicious. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Time 3h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight., Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.
Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 430mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
CINNAMON BAKED FRENCH TOAST
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 13h
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
CINNAMON BLUEBERRY OVERNIGHT FRENCH TOAST
Cinnamon, vanilla, and blueberries mingle together in this scrumptious overnight french toast bake. Make-ahead recipes like this have been my salvation for many a holiday - and we especially love this one. Prep time includes the 1 hour for the bread cubes to sit out to harden.
Provided by Kare for Kitchen Treaty
Time 2h20m
Number Of Ingredients 11
Steps:
- Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
- Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
- To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
- Bake for 60 - 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
- Cut into squares and serve with additional blueberries and maple syrup.
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.
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
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 CINNAMON ROLL BAKE RECIPE BY TASTY
Here's what you need: cinnamon roll, eggs, milk, vanilla, cinnamon, blueberry
Provided by Claire Nolan
Categories Breakfast
Yield 9 servings
Number Of Ingredients 6
Steps:
- Pre-heat oven according to the cinnamon roll package instructions.
- Cut cinnamon rolls into bite-size pieces and set aside.
- In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
- Place cut up cinnamon rolls into an 8 inch x 8 inch (20 cm x 20 cm) baking dish. Pour blueberries on top followed by the milk mixture.
- Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.
- Slice then garnish with icing and serve.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 21 grams
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
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
BAKED BLUEBERRY FRENCH TOAST
A recipe from my favorite vegetarian cookbook, I make this with double the berries (often using mixed berries) and low to non-fat dairy products with a whole grain bread for a more health conscious dish. (This balances out my obsession and overuse of maple syrup!) I've never had anything by rave reviews and recipe requests from this dish. Everyone is always in love with this new take on french toast. Top with some fresh maple syrup for lip-smacking yumminess!
Provided by KT9791
Categories Breakfast
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Grease a 3- to 4-quart casserole dish. (I use the same size you used.) Cut the bread into 1/2-inch squares.
- Process the Neufchatel, eggs, and maple syrup in a food processor until smooth. Add the sour cream, yogurt, milk, cinnamon, and vanilla, and process until smooth.
- Place half the bread in a single layer in the bottom of the prepared baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, spreading evenly.
- Cover tightly with foil and bake for 30 minutes. (Sometimes I let it sit overnight and bake in the morning.) Remove the foil and bake for 30 minutes more, until the French bread is well set, puffy and lightly browned.
- Garnish with sour cream and blueberries, and serve with maple syrup on the side.
Nutrition Facts : Calories 441.6, Fat 20.8, SaturatedFat 10.8, Cholesterol 254.3, Sodium 608.7, Carbohydrate 46.2, Fiber 2.4, Sugar 12, Protein 17.2
PRESSURE-COOKER CINNAMON BLUEBERRY FRENCH TOAST
Steps:
- Whisk together the first 6 ingredients. Arrange half the bread cubes in a greased 1-1/2-qt. baking dish. Top with half the blueberries and half the milk mixture. Repeat layers., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve with syrup.
Nutrition Facts : Calories 273 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 2g fiber), Protein 11g protein.
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