Freezer Blueberry French Toast Casserole 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

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.

BLUEBERRY FRENCH TOAST CASSEROLE

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.

BLUEBERRY AND CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Butter a 9 x 13 casserole dish.
• Cut french bread into 2 inch cubes and set aside.
• In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
• Put one half of bread cubes in prepared dish.
• Top with half cream cheese cubes and half cup of blueberries.
• Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
• Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
• Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
• Preheat oven to 375 degrees.
• Remove plastic wrap and sprinkle casserole with raw sugar.
• Cover casserole with foil and bake for 30 minutes.
• Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
• Cool slightly and serve with blueberry sauce.
• Blueberry Sauce
• In small saucepan, combine sugar, water and cornstarch until simmering.
• Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
• Cool slightly before serving or store in refrigerator for up to 3 days.

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.

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.

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.

BLUEBERRY FRENCH TOAST CASSEROLE

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.

FREEZER FRENCH TOAST

Steps:

• In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13-in. x 9-in. baking dish. Pour egg mixture over bread. Let soak for several minutes, turning once to coat. Freeze until firm. Package in airtight containers. , To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450° for 7 minutes; turn and bake 10-12 minutes longer or until golden brown.

FRENCH TOAST CASSEROLE

Steps:

• Cut up the bread slices into bite-sized bits.
• Put the bread pieces, sugar, and cinnamon in a large bowl.
• In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
• Gently pour the liquid onto the bread pieces.
• Fold over carefully until all of the bread has absorbed the liquid.
• Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
• Squeeze all the air out and seal. Lay flat and freeze.
• If you are using the oats and cinnamon topping, put that in a medium-sized resealable bag and staple it to the large bag above the seal.
• On the day of baking, move from the freezer to the fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9x13 glass oven-friendly container.
• Sprinkle the oats topping and bake at 400° for 30-40 minutes until the top is golden brown.
• Allow it to cool for 5-10 minutes.
• Pour maple syrup over the entire casserole or over individual portions when serving.
• Cool completely.
• Put a lid on the container and save it in the fridge for 5 days.
• Reheat before serving.

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 FRENCH TOAST CROISSANT CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking pan with 2 tablespoons of the salted butter. Set aside.
• In a 1 quart measuring cup or bowl, add the eggs, half and half, vanilla extract, cinnamon, maple syrup, and pinch of kosher salt. Use a whisk the beat the custard mixture until combined. Set aside.
• Place the pieces of croissants in the prepared baking dish. Sprinkle the blueberries on top of the croissants. Carefully pour the custard over the croissants. Press down lightly so the croissants absorb the liquid. Dot the top of the casserole with the remaining 2 tablespoons of butter.
• Bake for 30 to 40 minutes in the oven. The top of the casserole should be golden brown and spring back when lightly touched.
• Dust with powdered sugar and cut into 12 pieces.
• Serve with maple syrup.