Cinnamon Blueberry French Toast Recipes

CINNAMON BLUEBERRY OVERNIGHT FRENCH TOAST

Steps:

• Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
• Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
• In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
• To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
• Bake for 60 - 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
• Cut into squares and serve with additional blueberries and maple syrup.

PRESSURE-COOKER CINNAMON BLUEBERRY FRENCH TOAST

Steps:

• Whisk together the first 6 ingredients. Arrange half the bread cubes in a greased 1-1/2-qt. baking dish. Top with half the blueberries and half the milk mixture. Repeat layers., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve with syrup.

CINNAMON BLUEBERRY FRENCH TOAST

Steps:

• Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight., Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.

CINNAMON BAKED FRENCH TOAST

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

BAKED FRENCH TOAST WITH BLUEBERRIES

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.

VEGAN FRENCH TOAST

Steps:

• Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.
• Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.

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.

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

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.

BLUEBERRY FRENCH TOAST RECIPE BY TASTY

Steps:

• Slice bread into quarters and layer on bottom of a greased slow cooker.
• Top with blueberries.
• In a large bowl or measuring cup, whisk together eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon zest, and milk.
• Pour mixture over bread and stir.
• Cook on low 7-8 hours.
• Carefully remove lid and serve with maple syrup and powdered sugar.
• Enjoy!