BLUEBERRY FRENCH TOAST
A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. -Patricia Axelsen, Aurora, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 621 calories, Fat 31g fat (15g saturated fat), Cholesterol 350mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 2g fiber), Protein 19g protein.
BLUEBERRY FRENCH TOAST
This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish.
Provided by Robin
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 212.3 mg, Fat 14.7 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 370.8 mg, Sugar 26.9 g
CROISSANT FRENCH TOAST
More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! -June Dickenson Philippi, West Virginia
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°., Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool., For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside., In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.
Nutrition Facts : Calories 1037 calories, Fat 73g fat (43g saturated fat), Cholesterol 528mg cholesterol, Sodium 433mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 6g fiber), Protein 18g protein.
BLUEBERRY CROISSANT FRENCH TOAST
Categories Milk/Cream Egg Breakfast Sauté Blueberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
- Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
BLUEBERRY FRENCH TOAST CASSEROLE
Makes an excellent breakfast or dessert. Also, impressive and easy to bring to a potluck or morning meeting. Delicious!
Provided by Nick T
Categories French Toast Casserole
Time 9h40m
Yield 12
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
- Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
- Remove from the refrigerator and let stand for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
- While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 43.2 g, Cholesterol 232.9 mg, Fat 20.7 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 11.1 g, Sodium 369.3 mg, Sugar 27.7 g
BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS
Makes a lovely Mother's Day or special occasion brunch. From Mary Ann Vitale of La Taverna restaurant and Sorella della Taverna (in La Jolla, California).
Provided by BecR2400
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
- For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
- Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
- For the 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; stir in the lemon juice.
- Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.
Nutrition Facts : Calories 865.4, Fat 47.4, SaturatedFat 20.1, Cholesterol 274.7, Sodium 453, Carbohydrate 97.8, Fiber 5, Sugar 68.3, Protein 17
BLUEBERRY FRENCH TOAST
I saw this recipe on a cooking show, don't remember which one, I was too busy copying the recipe. The reason I wanted it is because it can be made up the night before and baked in the morning. I love recipes like that for breakfast! Beside...blueberries AND french toast? MMMmmmmmmmmmmmmm!!!
Provided by Nana Lee
Categories Breakfast
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease 13 x 9 inch bake pan.
- Set oven at 350 degrees.
- Spread half the bread in bottom of bakepan.
- Sprinkle with as many blueberries as you like, I use 1 1/2 cups.
- Slice cream cheese over blueberry layer in 1/4 slices, may not take all 8 oz.
- Top with remaining half of torn up bread.
- Drizzle this layer with maple syrup to your taste.
- At this point, the casserole can be covered and refrigerated overnight.
- Beat eggs and pour over all, making sure to cover all.
- Tamp all down to make sure eggs are absorbed.
- Sprinkle liberally, to taste, with cinnamon sugar.
- This step can be done in the morning just before baking.
- Bake first 30 minutes covered and second half hour uncovered. 1 hour total.
- N.B. To make smaller amount use ratio of 1 egg to 1 slice bread, then adjust the remaining ingredients.
Nutrition Facts : Calories 212.4, Fat 13.9, SaturatedFat 7.1, Cholesterol 215.7, Sodium 288.1, Carbohydrate 12.3, Fiber 0.5, Sugar 1.4, Protein 9.2
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