Blueberry Muffin French Toast Recipes

BLUEBERRY MUFFIN FRENCH TOAST

Steps:

• Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices., In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.

BLUEBERRY FRENCH TOAST CASSEROLE WITH WHIPPED CREAM AND STRAWBERRIES

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.

BLUEBERRY FRENCH TOAST MUFFINS

Steps:

• Preheat oven to 350°F. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain or top them with a little bit of maple syrup or powdered sugar.

QUICKER BLUEBERRY FRENCH TOAST

Steps:

• Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread., Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides., Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.

BLUEBERRY FRENCH TOAST

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.

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.