Berry French Toast Bake Recipes

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Steps:

• Grease a 9x13-inch baking dish.
• Beat eggs, milk, flour, sugar, cinnamon, vanilla, nutmeg, and salt in a large bowl with a hand mixer until smooth; add bread cubes and stir until well coated. Pour bread mixture into prepared baking dish. Top evenly with blueberries, pecans, and cream cheese cubes. Cover dish with plastic wrap and refrigerate 2 to 24 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake uncovered in preheated oven until golden brown, 20 to 25 minutes.

Steps:

• Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with butter. In large bowl, beat flour, milk, 1/4 cup sugar, the vanilla, salt and eggs with wire whisk until smooth. Stir in bread and 1 1/2 cups berries. Spoon into baking dish. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Uncover bread mixture. Bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean.
• Meanwhile, in 1 1/2-quart saucepan, stir together 1/2 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in 1 cup berries; heat to boiling over medium heat, stirring constantly. Cook about 4 minutes, stirring constantly, until slightly thickened; remove from heat. Just before serving, stir in strawberry halves. Serve warm over French toast bake.

Steps:

• Heat oven to 350°F.
• Combine berries in medium bowl. Add dry gelatin mix; toss to evenly coat berries. Blend next 6 ingredients in blender until smooth.
• Spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared baking dish with 5 bread slices, cutting as necessary to fit; top with berries. Pour half the milk mixture over berries. Top with remaining bread and milk mixture; cover.
• Bake 45 min. or until knife inserted in center comes out clean and top is golden brown, uncovering after 20 min. Cool 10 min. Sprinkle with powdered sugar.

Steps:

• Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
• Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate 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, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

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.

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.

Steps:

• Place bread cubes ina 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• In a bowl, combine the egg whites, eggs, milk, surgar, cinnamon, vanilla and salt; pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Thirty minutes before baking, remove the berries from the freezer, set aside, and remove the baking dish from the refrigerator.
• Bake, covered, at 350 degrees for 30 minutes.
• In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over french toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.

Steps:

• Heat oven to 375F Lightly coat a 9x13 baking dish with cookng spray.
• Arrange enough whole bread slices in a single layer to cover bottom of dish. Cut remaining slices in half on diagonal and arrange in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
• In a medium bowl, whisk together sugar, cinnamon, baking powder and nutmeg. Whisk in eggs and vanilla until well-blended. Gradually whisk in milk.
• Slowly and evenly pour egg mixture over bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on bread to ensure it is evenly soaked.
• Baked for 30-40 minutes or until French toast is puffed. Sprinkle top of French toast with sugar, then set oven to broil. Broil French toast until sugar is melted and bread is lightly browned.
• BERRY SAUCE:.
• While French toast bakes, in a small bowl, combine lemon juice and cornstarch. Set aside.
• In a medium saucepan, combine berries, sugar, water and salt. Bring to a simmer and stir in lemon juice mixture. Simmer, stirring often, until sauce thickens slightly about 2 minutes longer. Let cool.
• When French toast is done baking, serve immediately topped with mixed berry sauce.

Steps:

• Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated.
• Pour bread mixture into casserole. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

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.

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.