BLUEBERRY FRENCH TOAST
This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish.
Provided by Robin
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 212.3 mg, Fat 14.7 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 370.8 mg, Sugar 26.9 g
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 COBBLER
Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings. -Mrs. Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. , In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. , Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. , Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.
Nutrition Facts :
BLUEBERRY FRENCH TOAST COBBLER
Make and share this Blueberry French Toast Cobbler recipe from Food.com.
Provided by Debe6496
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
- Add bread slices, turning once to coat both sides.
- Cover and chill overnight.
- Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish.
- Replace soaked bread on top of berries.
- Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
- Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.
Nutrition Facts : Calories 314.4, Fat 7.8, SaturatedFat 3.4, Cholesterol 95.2, Sodium 439.8, Carbohydrate 52.5, Fiber 3.4, Sugar 16.1, Protein 9
BLUEBERRY FRENCH TOAST CASSEROLE WITH WHIPPED CREAM AND STRAWBERRIES
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish. Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or 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, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired. While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy. Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.
BLUEBERRY COFFEECAKE FRENCH TOAST WITH FRESH BLUEBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon. In a non-stick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup.
BLUEBERRY CROISSANT FRENCH TOAST
Categories Milk/Cream Egg Breakfast Sauté Blueberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
- Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
BLUEBERRY FRENCH TOAST CASSEROLE
Makes an excellent breakfast or dessert. Also, impressive and easy to bring to a potluck or morning meeting. Delicious!
Provided by Nick T
Categories French Toast Casserole
Time 9h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 43.2 g, Cholesterol 232.9 mg, Fat 20.7 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 11.1 g, Sodium 369.3 mg, Sugar 27.7 g
BLUEBERRY FRENCH TOAST BOAT RECIPE BY TASTY
Here's what you need: cream cheese, sugar, cinnamon, eggs, heavy cream, french bread, blueberry, maple syrup
Provided by Claire Nolan
Categories Breakfast
Yield 5 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine softened cream cheese, sugar, and cinnamon.
- Add eggs and heavy cream and whisk until well combined. Set aside.
- Preheat oven to 400˚F (200˚C).
- Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the "bread boat" aside.
- Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
- Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
- Place the "bread boat" on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
- Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
- Let cool before cutting into slices and serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 55 grams, Fat 24 grams, Fiber 2 grams, Protein 17 grams, Sugar 15 grams
BLUEBERRY FRENCH TOAST RECIPE BY TASTY
Here's what you need: whole wheat bread, frozen blueberry, eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon, milk, maple syrup, powdered sugar
Provided by Kahnita Wilkerson
Categories Breakfast
Yield 8 servings
Number Of Ingredients 11
Steps:
- Slice bread into quarters and layer on bottom of a greased slow cooker.
- Top with blueberries.
- In a large bowl or measuring cup, whisk together eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon zest, and milk.
- Pour mixture over bread and stir.
- Cook on low 7-8 hours.
- Carefully remove lid and serve with maple syrup and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 9 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, Sugar 6 grams
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