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 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.
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
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 BAKE
The bread became very soft after soaking all night! I don't like to waste ANY food! I do whatever I can to use food to it's best and fullest! We had part of a French bread loaf for the other day that had grown quite hard. I thought I'd try to make a French toast bake, even though it wasn't soft! It was great! Although we did not eat this for dinner today, it would make a lovely "light" dinner!
Provided by ElizabethKnicely
Categories Breakfast
Time 12h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, whisk the milk, eggs, sugar and cinnamon.
- Cut bread into 1/2 inch slices and spread on bottom of 8x8-inch baking dish or equivalent.
- Pour egg mixture over bread. Cover with plastic wrap and refrigerate overnight.
- In the morning, preheat oven to 350°F. Uncover and sprinkle with blueberries. Bake 35-40 minutes, until golden brown on top and eggs have cooked through.
- Sprinkle with powdered sugar and serve warm with syrup and fruit!
Nutrition Facts : Calories 593.5, Fat 10.6, SaturatedFat 3.7, Cholesterol 283.3, Sodium 778.3, Carbohydrate 99.2, Fiber 3.1, Sugar 28.5, Protein 25.5
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 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 CRUNCH BREAKFAST BAKE
Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.
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
WALNUT & BLUEBERRY FRENCH TOAST BAKE
Here's a sweet and nutty baked French toast recipe, topped with walnut chips, apples and blueberries.
Provided by Fisher Nuts
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place ½ of bread in greased 13 x 9 x 2-inch baking dish. Sprinkle with ¼ cup each walnuts, apples, blueberries. Top with remaining slices of bread.
- In medium bowl, beat eggs, half-and-half and ¼ cup of maple syrup with whisk until blended. Pour over bread. Cover and refrigerate at least 6 hours or overnight.
- Heat oven to 350°F Bake uncovered 30 to 35 minutes or until deep golden brown. Cut between bread slices.
- Top servings with remaining walnuts, apples and blueberries. Serve with remaining 1 cup maple syrup.
Nutrition Facts : Calories 355.6, Fat 10.5, SaturatedFat 5.5, Cholesterol 146.4, Sodium 162.3, Carbohydrate 59.1, Fiber 0.9, Sugar 42.6, Protein 8
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- Grease a 9×13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
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