Berry French Toast Oatmeal Recipes

OVERNIGHT BLUEBERRY FRENCH TOAST

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

BLUEBERRY FRENCH TOAST

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.

BERRY-STUFFED FRENCH TOAST

Steps:

• For syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 5-7 minutes. Remove from the heat and stir in vanilla; set aside. , In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich. , In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle until golden brown, 3-4 minutes on each side. , Cut in half diagonally. Serve with raspberry syrup. If desired, sprinkle with confectioners' sugar and garnish with raspberries.

BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Preheat oven to 350 degrees. Lightly spray a oval or rectangular baking dish with non-stick baking spray.
• Place about half of the bread cubes in the bottom of the prepared baking dish. Sprinkle about half of the blueberries and half of the cream cheese cubes over the top of the bread. Add the remaining bread and and the rest of the blueberries and cream cheese cubes.
• In a medium bowl, combine the eggs, milk, half and half, sugar, vanilla and nutmeg. Whisk together well, ensuring all of the egg yolks are broken and well combined. Pour this mixture evenly over the top of the bread.
• In a small bowl, combine the flour, sugar, cinnamon, and nutmeg. Add in the cold butter and mix together with a fork or pastry cutter, breaking apart the butter. The mixture will look crumbly. Stir in sliced almonds to combine. Sprinkle the almond streusel mixture over the top of the bread.
• Place baking dish on a baking sheet (a full baking dish may bubble over a bit - a baking sheet will help prevent oven spills.) Bake at 350 for 40-45 minutes.
• Remove from oven and let cool for 5-10 minutes before serving. Serve with blueberry syrup, whipped cream and additional blueberries and almonds, if desired.

BERRY STUFFED FRENCH TOAST

Steps:

• Spray a 9-in by 13-in baking pan with nonstick cooking spray.
• Slice the loaves of bread into thick slices about an inch thick. Do not cut completely through the bread. Place in the pan.
• In a mixing bowl, beat the cream cheese, powdered sugar and vanilla together. Fold in the berries.
• Spread cream cheese mixture evenly between each slice of bread.
• In a mixing bowl, beat the eggs, milk, cream, ½ cup brown sugar and 3 teaspoons cinnamon. Evenly pour egg mixture over the stuffed bread.
• Let bread sit for 30 minutes to an hour to soak in some of the egg mixture.
• Preheat oven to 350°F, sprinkle the remaining 1/2 cup brown sugar over the top of the bread and cover the stuffed french toast with foil.
• Bake for 15 minutes and remove the tinfoil. Continue to bake for an additional 30 minutes, until the custard is cooked.
• Remove and let rest for 10 minutes. Serve with maple syrup, whipped cream, and more berries if desired!