Blueberry French Toast Strata Recipes

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
• While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

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:

• 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:

• In medium bowl, mix fruit and granulated sugar; set aside.
• Heat oven to 350°F. Spray 12 regular-size muffin cups generously with cooking spray. Divide bread cubes evenly among muffin cups.
• In large bowl, beat remaining ingredients, except powdered sugar, with fork or wire whisk until well mixed. Pour egg mixture over bread cubes, pushing down lightly with spoon to soak bread cubes. (If all egg mixture doesn't fit into cups, let cups stand up to 10 minutes, gradually adding remaining egg mixture as bread cubes soak it up.)
• Bake 20 to 25 minutes or until centers are set. Cool 5 minutes. Remove from muffin cups, placing 2 stratas on each of 6 plates. Divide fruit mixture evenly over stratas; sprinkle with powdered sugar.

Steps:

• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix brown sugar and butter until well blended. Spread mixture in bottom of dish. Arrange bread slices over brown sugar mixture.
• In medium bowl, mix beaten eggs and egg whites, the milk and ginger until well blended. Pour over bread in dish. Let stand at room temperature 15 minutes. Meanwhile, heat oven to 350°F.
• Bake 45 to 50 minutes or until center is puffed and knife inserted in center comes out clean. Immediately cut into squares; serve with strawberries and powdered sugar.

Steps:

• Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month.
• To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes.

Steps:

• Beat 1/2 of egg mixture with cream and vanilla. Soak bread in egg-cream-vanilla mixture until all liquid is absorbed. Refrigerate. To make blueberry puree, cook blueberries with sugar until thick, approximately 5 minutes. Set aside. In food processor, combine mascarpone with sugar. Puree until light and fluffy, approximately 2-3 minutes. In well-buttered 13 x 9 inch pan, arrange bread slices. Top with mascarpone mixture and blueberry puree. Repeat once. Pour remaining egg mixture over bread slices. Refrigerate. When ready to bake casserole, pour remaining cream-egg mixture over bread-filling layers. Sprinkle with cinnamon and nutmeg. Bake at 350 for approximately 35 minutes. Serve with whipped cream, blueberry puree and/or warm vanilla maple syrup.

Steps:

• Spray a 9x13 baking dish with cooking spray.
• Spread half of the bread crumbs into prepared 9x13 dish.
• Cover with 1 cup of blueberries, cream cheese cubes.
• Top with the rest of the bread cubes.
• Whisk together eggs, milk, and cinnamon in a med bowl until well blended.
• Add 1/3 cup maple syrup and brown sugar and mix well.
• Pour over bread.
• Cover and refrigerate overnight.
• Bake, covered, at 350 for 45 minute.
• Uncover and bake 30 minutes longer or until center is set and top is browned.
• Meanwhile, bring remaining syrup and blueberries to a boil in a med saucepot, stirring constantly.
• Simmer on low 1 minute, stirring constantly.
• Serve strata topping with blueberry sauce.

Steps:

• Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

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.

Steps:

• Grease a 9x13x2 rectangular baking dish.
• Place half the bread cubes in the dish.
• Sprinkle with cream cheese cubes and then remaining bread cubes.
• Combine eggs, cream, melted butter and syrup.
• Mix well and pour over bread and cheese cubes.
• Using a spatula, press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 hours, or overnight.
• Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
• Let stand about 10 minutes before cutting.
• Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.

Steps:

• Spread half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 1 cup blueberries, cream cheese and remaining bread.
• Whisk eggs, milk and cinnamon in medium bowl until well blended. Add 1/3 cup syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.
• Heat oven to 350ºF. Bake strata, covered, 1 hour to 1 hour 5 min. or until center is set and top is lightly browned, uncovering after 30 min.
• Bring remaining syrup and blueberries to boil in saucepan, stirring constantly; simmer on medium-low heat 1 min., stirring constantly. Serve over individual servings of strata.