Blueberry French Toast Cobbler Recipes

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BLUEBERRY FRENCH TOAST



Blueberry French Toast image

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

Categories     Breakfast     Brunch

Time 1h25m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 12

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

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 COBBLER



Blueberry French Toast Cobbler image

Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings. -Mrs. Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day-old French bread (3/4 inch thick)
4-1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter, softened

Steps:

  • In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. , In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. , Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. , Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.

Nutrition Facts :

BLUEBERRY FRENCH TOAST CASSEROLE WITH WHIPPED CREAM AND STRAWBERRIES



Blueberry French Toast Casserole with Whipped Cream and Strawberries image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter, plus extra for buttering the dish
One 1-pound day-old loaf challah or white bread, unsliced
Two 6-ounce containers blueberries (about 2 1/4 cups)
6 large eggs
3 cups milk
1 1/4 cups heavy cream
2/3 cup plus 2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
One 16-ounce container strawberries, sliced
One 6-ounce container raspberries
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting, optional

Steps:

  • Grease the bottom and sides of a 9-by-13-inch baking dish with butter. Slice the bread into 3/4-to-1-inch-thick slices. If your bread is very fresh, lightly toast the slices before assembling. Tile all the bread in the dish, each slice overlapping the next. Scatter the blueberries over the bread, letting some fall to the bottom of the dish. Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture. Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in the refrigerator 8 hours or 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, 45 to 50 minutes, tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners' sugar if desired. While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy. Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form. Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.

BAKED FRENCH TOAST WITH BLUEBERRIES



Baked French Toast with Blueberries image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Steps:

  • Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
  • In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
  • In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
  • Spoon onto serving plates and drizzle with maple syrup.

BLUEBERRY FRENCH TOAST



Blueberry French Toast image

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

1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

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

BAKED BLUEBERRY FRENCH TOAST CASSEROLE



Baked Blueberry French Toast Casserole image

Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Number Of Ingredients 9

Unsalted butter, room temperature, for baking dish
6 large eggs
3 cups whole milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
10 1/2-inch-thick slices brioche (from one 10-ounce loaf)
1 cup blueberries
Confectioners' sugar, for serving

Steps:

  • Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
  • Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.

BLUEBERRY FRENCH TOAST COBBLER



Blueberry French Toast Cobbler image

Make and share this Blueberry French Toast Cobbler recipe from Food.com.

Provided by Debe6496

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

4 eggs
1/2 cup half-and-half
1 teaspoon vanilla
10 slices French bread, 1 inch thick
4 cups blueberries
1/2 cup sugar
2 tablespoons butter
1 teaspoon cinnamon

Steps:

  • Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
  • Add bread slices, turning once to coat both sides.
  • Cover and chill overnight.
  • Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish.
  • Replace soaked bread on top of berries.
  • Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
  • Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.

Nutrition Facts : Calories 314.4, Fat 7.8, SaturatedFat 3.4, Cholesterol 95.2, Sodium 439.8, Carbohydrate 52.5, Fiber 3.4, Sugar 16.1, Protein 9

BLUEBERRY FRENCH TOAST



Blueberry French Toast image

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

8 eggs
8 slices bread, torn apart
blueberries
8 ounces cream cheese
cinnamon sugar
maple syrup

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

BLUEBERRY FRENCH TOAST CASSEROLE



Blueberry French Toast Casserole image

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

12 slices bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cubed
1 cup fresh blueberries
12 large eggs
2 cups milk
⅓ cup maple syrup
1 cup water
1 cup white sugar
2 tablespoons cornstarch
1 cup fresh blueberries
1 tablespoon unsalted butter

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

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