Blueberry French Toast Casserole9x13 Recipes

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

Steps:

• Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture., Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean., In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.

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.

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.

Steps:

• Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
• Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
• Remove from the refrigerator and let stand for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
• While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.

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 baking dish. Diagonally cut bread in 1 inch long diagonal pieces. Place in casserole, set aside. In medium bowl, slightly beat eggs, sugar & vanilla. Stir in milk until blended. Pour over bread. Turn slices to make sure they are well coated. Cover well and refridgerate overnight. Preheat oven to 375*. In a small bowl, combine flour, brown sugar & cinnamon. Cut in butter until it resembles course crumbs. Turn slices over again. Scatter blueberries over bread and sprinkle with crumb mixture. Bake 40 minute or until golden brown. Dut into sqaures and serve with slices of strawberries, peaches or fruit of choice. Top 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.