Blueberry Brunch Bake Recipes
BLUEBERRY CRUNCH BREAKFAST BAKE
Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.
BLUEBERRY BRUNCH BAKE
This recipe is especially nice for overnight company. It's simple to make the day before and then pop in the oven in the morning. Just sit back and enjoy your guest and a great breakfast. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Place half of the bread cubes in a greased shallow 3-qt. baking dish. Sprinkle with blueberries. , In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.
Nutrition Facts :
BLUEBERRY BRUNCH BAKE
This is a great brunch item to make the night before. You can also cook it right away. Note that there is no added sugar because you will get the sweetness from the syrup. I increase the bread to 6 slices and it tastes great to us that way. You can use whole wheat or sourdough too. Really up to you. :)
Provided by 2Bleu
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
- Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
- Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
- Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.
Nutrition Facts : Calories 359.3, Fat 11.9, SaturatedFat 5.8, Cholesterol 203.8, Sodium 437.2, Carbohydrate 51.3, Fiber 1.5, Sugar 19.7, Protein 12.2
BLUEBERRY BRUNCH BAKE
Blueberries, cream cheese, cinnamon and almonds give this brunch bake extra flavor, but the lemon pudding mix drizzled on top really seals the deal.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine bread and blueberries in 13x9-inch baking dish sprayed with cooking spray.
- Beat cream cheese in medium bowl with mixer until creamy. Add eggs, sugar, cinnamon and vanilla; mix well. Gradually beat in 1-1/2 cups milk until blended; pour over bread mixture. Sprinkle with nuts; cover.
- Bake 50 to 55 min. or until knife inserted in center comes out clean, uncovering after 30 min.
- Beat remaining milk, dry pudding mix and almond extract in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min., stirring after 1 min. Spoon over individual servings of brunch bake.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
BLUEBERRY BRUNCH BAKE
Basically blueberry french toast baked in the oven. This one has to soak in the fridge overnight. I use a loaf of regular bread instead of the French bread.
Provided by Laura O.
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place half the bread cubes in a greased 13x9x2 pan.
- Sprinkle with blueberries.
- In a mixing bowl, beat cream cheese until smooth.
- Beat in the eggs, yogurt, sour cream, vanilla and cinnamon.
- Gradually add milk and syrup until blended.
- Pour half over the bread and blueberries.
- Top with the remaining bread.
- Top with the rest of the cream cheese mixture.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and bake 20-25 minutes longer or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before serving.
- Serve with more syrup.
Nutrition Facts : Calories 625.6, Fat 32.9, SaturatedFat 17.6, Cholesterol 355.5, Sodium 749.8, Carbohydrate 61.2, Fiber 3.2, Sugar 16.1, Protein 21.4
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
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
BLUEBERRY BRUNCH CAKE
Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that's perfect for holidays.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
- Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
- Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Nutrition Facts : Calories 285, Carbohydrate 41 g, Cholesterol 65 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
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