BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST
This eggy, sweet French Toast is a great make ahead dish. Prepare the night before, and pop in the oven the next day.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 9h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
- Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
- Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
- Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
- Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.
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-ALMOND FRENCH TOAST BAKE
Great breakfast to feed a group and loaded with protein and whole grains! Make ahead the night before, then pop in the oven before everyone gets up. I made this French toast bake for our group during a winter weekend of snowboarding. I just wish I had made two batches. It went fast! Serve with extra maple syrup and sausage on the side for a heartier meal.
Provided by daleypie
Categories French Toast Casserole
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking pan with cooking spray.
- Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
- Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 45.7 g, Cholesterol 190.9 mg, Fat 11.2 g, Fiber 5.5 g, Protein 20.8 g, SaturatedFat 3 g, Sodium 420.5 mg, Sugar 21.7 g
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BLUEBERRY-ALMOND OVERNIGHT FRENCH TOAST RECIPE
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- Toss bread and blueberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, ginger, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with almonds. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
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- Cut slices of bread into 1 inch cubes. Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. Drop small pieces of mascarpone over the top of the blueberries. Top with remaining bread cubes.
- In a medium mixing bowl whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. Pour the mixture evenly over the top of the bread cubes. Cover the dish with plastic wrap and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees. Combine melted butter, brown sugar, and almonds in a small mixing bowl. Sprinkle evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes or until casserole is golden brown on top. If needed you can broil the top briefly to further brown the crust. Let rest 10 minutes before serving.
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