Baked Blueberry Pecan French Toast With Blueberry Syrup Recipes

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BAKED FRENCH TOAST WITH BLUEBERRIES



Baked French Toast with Blueberries image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

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.

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry-Pecan French Toast with Blueberry Syrup image

Categories     Breakfast     Brunch     Bake     Kid-Friendly     Mother's Day     Blueberry     Pecan     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 generously

Number Of Ingredients 14

a 24-inch baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
For syrup
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Steps:

  • Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  • Preheat oven to 350°F.
  • In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
  • Increase temperature to 400°F.
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
  • Make syrup while French toast is baking:
  • In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  • Serve French toast with syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE



Overnight Blueberry French Toast Casserole image

I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!

Provided by Joshua Dunham

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h45m

Yield 10

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry-Pecan French Toast With Blueberry Syrup image

You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding - in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

Provided by Pinaygourmet 345142

Categories     Breakfast

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 thick crusted baguette (24-inches)
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup unsalted butter (plus 1 teaspoon extra to be used for the pecan topping)
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Steps:

  • Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
  • In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  • Preheat oven to 375°F.
  • In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
  • Increase temperature to 400°F.
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.
  • Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
  • Blueberry Syrup:.
  • In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
  • Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
  • Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  • Serve French toast with syrup.

Nutrition Facts : Calories 542.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 109.3, Sodium 555.6, Carbohydrate 84.8, Fiber 3.8, Sugar 35.2, Protein 16.3

BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry Pecan French Toast With Blueberry Syrup image

Delicious, easy-to-assemble and very pretty to look at - great for special occasions. It's a little more like bread pudding than traditional French toast. Can be assembled and the blueberry syrup made the day before serving. The next morning, simply bake the French toast and reheat the syrup before serving. Comes from the Junior League "Celebrate the Rain" cookbook. Note prep time does not include letting it rest in the fridge overnight. Use freshly ground nutmeg if you can (ground is OK too) and you can use fresh or frozen blueberries, your choice.

Provided by PBF6095

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup pecan halves
1/4 teaspoon salt
1 (12 ounce) baguette, preferably day-old
5 eggs
1 1/2 cups milk
3/4 cup light brown sugar, packed and divided
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
4 tablespoons unsalted butter, cut into pieces
2 cups blueberries
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350°F
  • Spread the pecan halves evenly on a baking sheet.
  • Toast them until fragrant, about 8 minutes.
  • Sprinkle the salt over the pecans and toss evenly to coat; set aside.
  • Butter a 9- by 13-inch baking dish.
  • Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
  • Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
  • Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
  • Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
  • Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
  • Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
  • Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
  • To make blueberry syrup:.
  • Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
  • Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
  • Stir in the lemon juice.
  • Set the pitcher in a pan of warm water to keep warm until ready to serve.

Nutrition Facts : Calories 656.2, Fat 28, SaturatedFat 9, Cholesterol 205.1, Sodium 545.5, Carbohydrate 90.5, Fiber 5.1, Sugar 51, Protein 14.4

BAKED FRENCH TOAST WITH BLUEBERRIES



Baked French Toast with Blueberries image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

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, 2 teaspoons 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.

PEACH-BLUEBERRY FRENCH TOAST



Peach-Blueberry French Toast image

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day. -Judy Reagan, Hannibal, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15

3 tablespoons butter, melted
1 loaf (1 pound) French bread, cut into 20 slices
3-1/2 cups sliced peeled fresh or frozen peaches
1/2 cup fresh or frozen blueberries
6 eggs
2-1/2 cups 2% milk
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
CARAMEL:
1/2 cup packed brown sugar
1/2 cup butter, cubed
3 tablespoons corn syrup
3 tablespoons heavy whipping cream

Steps:

  • Pour butter into a greased 13x9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread., In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight., Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once., Drizzle 1/2 cup caramel over top. 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; drizzle with remaining caramel.

Nutrition Facts : Calories 480 calories, Fat 19g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 502mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 12g protein.

BLUEBERRY FRENCH TOAST BAKE



Blueberry French Toast Bake image

I based this recipe off other French toast casseroles but without all the white sugar most of them called for. The blueberries and maple syrup sweeten it up plenty! Serve with more maple syrup, if desired.

Provided by Nancy

Categories     French Toast Casserole

Time 2h15m

Yield 12

Number Of Ingredients 10

cooking spray
6 large eggs
2 cups milk
⅓ cup maple syrup
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (1 pound) loaf cinnamon swirl bread, cubed
1 (8 ounce) package cream cheese, cut into cubes
1 cup blueberries

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.

Nutrition Facts : Calories 254 calories, Carbohydrate 29.6 g, Cholesterol 116.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 5.7 g, Sodium 365.6 mg, Sugar 10.3 g

PECAN FRENCH TOAST



Pecan French Toast image

Make-ahead convenience is a bonus with this yummy brunch dish, says Summerfield, North Carolina's Cindy Fish. "It couldn't be easier but tastes like you really fussed!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon corn syrup
1/4 cup chopped pecans
4 slices French bread (1 inch thick)
2 large eggs
2/3 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

Nutrition Facts : Calories 577 calories, Fat 30g fat (11g saturated fat), Cholesterol 249mg cholesterol, Sodium 666mg sodium, Carbohydrate 65g carbohydrate (37g sugars, Fiber 3g fiber), Protein 14g protein.

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BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Baked blueberry pecan french toast with blueberry syrup is the best recipe for foodies. It will take approx 90 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make baked blueberry pecan french toast with blueberry syrup at your home.. Baked blueberry pecan french toast with blueberry syrup may come into the following tags or …
From webetutorial.com


BAKED BLUEBERRY FRENCH TOAST - BURNT APPLE
2015-07-27 Instructions. Lightly grease a 9x13 inch baking dish. Arrange the bread slices in the dish. In a separate bowl, stir together the eggs, milk, ¼ cup sugar and vanilla extract. Pour the mixture evenly over the bread mixture. Press the bread with a …
From burntapple.com


BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Butter a 13-by-9-inch baking dish. Cut about 20 (1-inch) slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and ¾ …
From archive.jsonline.com


BAKED BLUEBERRY-PECAN FRENCH TOAST | RECIPE | EASTER BRUNCH FOOD ...
Jul 5, 2021 - Baked Blueberry-Pecan French Toast. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


BAKED BLUEBERRY FRENCH TOAST - CANADIAN LIVING
2011-08-04 In layers, overlap in greased 13- x 9-inch (3 L) glass baking dish. In large bowl, whisk eggs with egg yolks. Whisk in milk, cream, maple syrup, sugar and vanilla; pour over bread. Top with waxed paper and 2 small plates; weigh down with heavy cans, pressing to absorb liquid. Refrigerate for 3 hours or for up to 12 hours.
From canadianliving.com


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