Berryfrenchtoastbake Recipes

BERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, whisk together warm water and honey.
• Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk.
• Place bread cubes into a well-greased cast-iron pan.
• Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes.
• Arrange the fruit on top.
• Bake for approximately 1 hour.
• Serve with yogurt and maple syrup.
• Enjoy!

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

BERRY FRENCH TOAST BAKE

Steps:

• Grease bottom and sides of 9X13 baking dish with butter.
• In a large bowl, beat flour, half and half, sugar, vanilla, salt and eggs with a whisk. Stir in cubed bread and mixed berries. Spoon into dish. Cover tightly with plastic wrap and refrigerate for 1 hour.
• Heat oven to 400°. Uncover bread and bake for 30 minutes or until lightly browned. A few minutes before the French toast is done baking, begin making the sauce.
• Sauce: In saucepan over medium heat, stir sugar and cornstarch into orange juice. Stir in mixed berries. Heat until boiling, stirring constantly. After thickened, remove from heat and add fresh strawberries. (Feel free to add some fresh blueberries as well!) Spoon over warm French toast and serve.

MIXED BERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Slice bread into quarters. Set aside.
• In a large bowl, combine honey and warm water. Whisk until the honey dissolves. Add milk, eggs, vanilla extract, cinnamon, and salt. Whisk until well-combined.
• Pour the bread into a greased 9x13 (23x33 cm) baking dish. Top with the egg mixture.
• Toss the bread and egg mixture together to evenly coat the bread. Let the bread soak for 20 minutes.
• Add the blueberries, raspberries, and blackberries evenly on top of the bread.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top.
• NOTE: Times & temperatures may vary based on oven.
• Serve with maple syrup on top (optional).
• Enjoy!

BERRY FRENCH TOAST BAKE

Steps:

• Grease a 9x13 inch glass baking dish with butter.
• In a large bowl, beat flour, half-and-half, 1/4 cup sugar, vanilla,salt, and eggs with wire whisk until smooth.
• Stir in bread and 1 1/2 cups mixed berries.
• spoon into the baking dish, cover tightly and refrigerate 1 - 24 hours.
• Heat oven to 400°F.
• Uncover bread mixture, and bake for 25-35 minutes or until golden brown and knife inserted in center comes out clean.
• In a 1 1/2 quart saucepan, stir together 1/2 cup sugar and the cornstarch.
• Stir in the orange juice until smooth.
• Stir in 1 cup mixed berries, heat to boiling over medium heat, stirring constantly.
• Cook about 4 minutes, stirring constantly, until slightly thickened, remove from heat.
• Just before serving, stir in strawberry halves.
• Serve warm over French toast bake.

BERRY FRENCH TOAST CASSEROLE

Steps:

• Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
• Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate 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, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

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.

BLUEBERRY FRENCH TOAST BAKE

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.

MIXED BERRY FRENCH TOAST

Steps:

• Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
• Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
• Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Place bread cubes ina 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• In a bowl, combine the egg whites, eggs, milk, surgar, cinnamon, vanilla and salt; pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Thirty minutes before baking, remove the berries from the freezer, set aside, and remove the baking dish from the refrigerator.
• Bake, covered, at 350 degrees for 30 minutes.
• In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over french toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.

MIXED BERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

BLUEBERRY FRENCH TOAST

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.

"BERRY GOOD" FRENCH TOAST BAKE

Steps:

• Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated.
• Pour bread mixture into casserole. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

BERRY FRENCH TOAST BAKE

Steps:

• Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with butter. In large bowl, beat flour, milk, 1/4 cup sugar, the vanilla, salt and eggs with wire whisk until smooth. Stir in bread and 1 1/2 cups berries. Spoon into baking dish. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Uncover bread mixture. Bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean.
• Meanwhile, in 1 1/2-quart saucepan, stir together 1/2 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in 1 cup berries; heat to boiling over medium heat, stirring constantly. Cook about 4 minutes, stirring constantly, until slightly thickened; remove from heat. Just before serving, stir in strawberry halves. Serve warm over French toast bake.