Hawaiian Blueberry French Toast Bake Recipes

LEMON BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease an 8-inch square baking dish with butter.
• Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
• Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
• In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
• Preheat the oven to 400 degrees F.
• Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
• Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

HAWAIIAN BLUEBERRY FRENCH TOAST BAKE

Steps:

• Coat a 9X13 baking dish with unsalted, room temperature butter. Cube the King's Hawaiian rolls and place in a mixing bowl.
• In a separate mixing bowl, whisk together whole milk, eggs, vanilla extract, cinnamon and nutmeg. Pour it through a sieve into another mixing bowl with the lemon zest and blend to combine. Pour the milk egg liquid over the cubed bread and toss to coat.
• Layer half the bread mixture at the bottom of the prepared baking dish, followed by half the blueberries. Arrange them in an even layer. Repeat layers and pour any remaining liquid over the dish. Cover with plastic wrap and refrigerate overnight. Don't press down as you don't want to compact the fluffy cubed bread.
• Make the crumb topping by whisking together flour, sugar, cinnamon, nutmeg and a tiny pinch of salt in a small bowl. Using your hands cut the cubed butter with the flour mixture until it is coarse and crumbly, about the size of small peas. Place the crumble in a Ziploc bag and refrigerate along with the casserole.
• In the morning, preheat the oven to 350°F and remove the casserole from the refrigerator. Remove the plastic wrap and spread the crumb topping evenly over the casserole. Bake for 35 - 40 minutes or until golden brown. Allow to cool and set for 5 minutes before serving.
• Garnish with a extra lemon zest and dust with powdered sugar. Serve it with maple syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

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.