Blueberries And French Cream Perfect For Valentines Day Recipes
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
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
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
VALENTINE BERRIES AND CREAM
Everyone was so impressed with this scrumptious filled chocolate heart served at a banquet held by our adult Sunday school class. I got the recipe, and now my family and friends rave about it whenever I serve it. -Tamera O'Sullivan, Apple Valley, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. heart-shaped or square pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides. , Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate., In a large bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth., Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Nutrition Facts : Calories 388 calories, Fat 32g fat (19g saturated fat), Cholesterol 104mg cholesterol, Sodium 96mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE
A delicious breakfast you can prepare the night before to have a hot, tasty breakfast in the morning!
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 10
Steps:
- Spray a 9 x 13 inch pan with nonstick cooking spray.
- Arrange 1/2 of the bread cubes in the bottom of the pan.
- Spread cream cheese cubes and blueberries over the bread cubes.
- Top with remaining bread cubes.
- Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
- For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
- Stir in blueberries and simmer for 10 minutes.
- Serve over french toast.
Nutrition Facts : Servingsize 1 serving, Calories 862 kcal, Fat 57 g, SaturatedFat 31 g, Cholesterol 176 mg, Sodium 642 mg, Carbohydrate 63 g, Sugar 34 g, Protein 25 mg
BLUEBERRY FRENCH TOAST BAKE
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
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
BLUEBERRIES AND FRENCH CREAM PERFECT FOR VALENTINE'S DAY
Impressive and delicious for your Valentine's Day dinner. Look for heart shaped molds for the cream! Cooks Notes: Long passive time is for cream mixture to setup.
Provided by Elmotoo
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy.
- Off heat and cool and stir in remaining fresh blueberries and mint.
- Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week.
- For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved.
- In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth.
- Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry.
- Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm.
- To serve: Unfold the cream by placing mold in a warm water bath for a few seconds to loosen cream.
- Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates.
- Spoon blueberries around and garnish with mint sprigs.
Nutrition Facts : Calories 382.4, Fat 23, SaturatedFat 14.2, Cholesterol 71.2, Sodium 37.7, Carbohydrate 42.1, Fiber 2.4, Sugar 34.8, Protein 3.1
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