OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
Overnight Blueberry French Toast Casserole is the perfect breakfast or brunch dish that makes for a beautiful presentation and tastes as good as it looks! This is great for an easy potluck recipe or a holiday breakfast idea!
Provided by Ashley
Categories Breakfast, Brunch
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Lightly grease a 9x13 inch baking dish.
- Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of "soak" them and make them "French toast-like". Cover tightly and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.
- Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!
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.
OVERNIGHT BLUEBERRY FRENCH TOAST
This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
Provided by KARAN1946
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h
Yield 10
Number Of Ingredients 12
Steps:
- Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Nutrition Facts : Calories 485.2 calories, Carbohydrate 51.9 g, Cholesterol 279.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 13.3 g, Sodium 451.2 mg, Sugar 33.3 g
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!
Provided by Joshua Dunham
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h45m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g
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
OVERNIGHT BLUEBERRY FRENCH TOAST
My sons fav. holiday breakfast
Provided by Erica Wiley @ewiley05
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- Grease a 9 x 13 dish. Put 1/2 bread in the dish and top with cheese, sprinkle 1 cup of berries on top then place the rest of the bread on top.
- In a large bowl mix eggs, milk , vanilla and syrup. Pour over the bread and cover and chill over night. Remove 30 mins before baking , Preheat oven at 350 cover and bake for 30 mins then uncover and bake for a additional 25 mins.
- In a sauce pan mix sugar , berries, water and starch Bring to a boil till berries start to burst and butter and simmer for 10 mins. Pour over casserole and serve
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4.9/5 (10)Calories 195 per servingCategory Breakfast
- Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
- In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
- When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.
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- Grease a 9×13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
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