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
INSTANT POT® FRENCH TOAST CASSEROLE
This classic French toast recipe is super easy in the Instant Pot®. It uses the pot-in-pot method, so be sure to have your small baking pan and trivet ready! Serve with fruit and syrup.
Provided by Diana71
Categories Everyday Cooking Vegetarian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place bread cubes into a large bowl. Mix eggs, sugar, salt, cinnamon, vanilla extract, and milk in a separate bowl. Pour mixture on top of bread cubes and mix well. Set aside for 15 to 20 minutes.
- Spray baking dish very lightly with cooking spray. Pour bread-egg mixture into baking dish.
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place trivet into pot and lower baking pan onto top of trivet. Close and lock the lid. Ensure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove baking dish using trivet handles.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.7 g, Cholesterol 103.1 mg, Fat 7.5 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 667.8 mg, Sugar 6.8 g
PRESSURE COOKER BLUEBERRY FRENCH TOAST CASSEROLE
Want to make breakfast in your Instant Pot? With this super easy pressure cooker casserole, you can! While it's pressure-cooking, making a delicious lemon mascarpone cream to spoon on top.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 15
Steps:
- Grease a 1 1/2-qt. round ceramic or glass dish.* Arrange one-third of the bread slices in an even layer in prepared dish, cutting to fit as needed. Top with half the blueberries. Repeat layers once using half the remaining bread slices and all remaining blueberries. Top with remaining bread slices. In a large bowl whisk together the next six ingredients (through cinnamon). Slowly pour over bread in dish. (Dish will be very full.) Use the back of a large spoon to press bread down to moisten top completely. Cover dish with foil. Let stand in refrigerator 30 minutes.
- Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Pour 1 1/2 cups water in pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to lower dish to steam rack. Lock lid in place. Set an electric cooker on high pressure to cook 25 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 25 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Use foil strips to lift dish out of pot. Let stand, loosely covered, 30 minutes before serving. Serve with Lemon Mascarpone Cream. Lemon Mascarpone Cream
- In a chilled medium bowl beat whipping cream with an electric mixer on medium speed until soft peaks form. Set aside. In another medium bowl beat mascarpone cheese, honey, lemon zest, lemon juice, and nutmeg on medium speed until well combined. Fold about 1/3 of the whipped cream into the cheese mixture to lighten. Fold in remaining whipped cream.
Nutrition Facts : Calories 451 kcal, Carbohydrate 47 g, Cholesterol 159 mg, Protein 10 g, SaturatedFat 13 g, Sodium 305 mg, Sugar 25 g, Fat 25 g, ServingSize 6 cups French toast + 2 1/2 cups cream, UnsaturatedFat 6 g
PRESSURE-COOKER FRENCH TOAST
This pressure-cooked French toast almost looks like a cake-it'll get the oohs and aahs of one, too, and without much work. The special yet simple breakfast is sure to coax your crew out of their beds. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. In a large bowl, whisk eggs, cream, brown sugar, pumpkin pie spice and vanilla until blended. Stir in bacon. Stir in bread; let stand until bread is softened, about 15 minutes. , Transfer to a greased round 2-qt. baking dish. 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. Allow pressure to release naturally for 12 minutes; quick-release any remaining pressure., Using foil sling, carefully remove baking dish. Let stand 10 minutes. Invert French toast onto a serving dish; top with pecans and confectioners' sugar. Serve warm with maple syrup.
Nutrition Facts : Calories 334 calories, Fat 12g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 333mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 14g protein.
More about "pressure cooker blueberry french toast casserole recipes"
BLUEBERRY FRENCH TOAST CASSEROLE RECIPE
From thegraciouspantry.com
4.1/5 (13)Calories 150 per servingCategory Breakfast
- In a large mixing bowl, combine the egg whites, almond milk, honey, extracts and cinnamon. Whisk well.
- Mix in the blueberries., then pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.
- Bake the casserole at 350 F. for about 45 minutes or until there is no longer any liquid between the bread. Cool a bit and serve.
INSTANT POT BLUEBERRY FRENCH TOAST - MAMA …
From mamaneedscake.com
10 INSTANT POT BREAKFAST RECIPES YOU CAN …
From bhg.com
INSTANT POT BLUEBERRY FRENCH TOAST …
From familyfocusblog.com
PRESSURE COOKER FRENCH TOAST CASSEROLE - MARGIN …
From marginmakingmom.com
BLUEBERRY-ALMOND FRENCH TOAST CASSEROLE – INSTANT …
From recipes.instantpot.com
BLUEBERRY FRENCH TOAST CASSEROLE - ELANA'S PANTRY
From elanaspantry.com
SLOW COOKER BLUEBERRY FRENCH TOAST - FLAVOUR AND SAVOUR
From flavourandsavour.com
TOP 44 CHRISTMAS FRENCH TOAST CASSEROLE RECIPE RECIPES
From dasi.motoretta.ca
SUNDAY SLOW COOKER BREAKFAST CASSEROLE ~ HEY MOM! WHAT'S …
From heymomwhatscooking.com
BLUEBERRY FRENCH TOAST CASSEROLE - SIMPLY MADE RECIPES
From simplymaderecipes.com
BLUEBERRY FRENCH TOAST CASSEROLE - NINJA TEST KITCHEN
From ninjatestkitchen.com
BLUEBERRY BAKED FRENCH TOAST - TASTE OF THE FRONTIER
From kleinworthco.com
PRESSURE COOKER BLUEBERRY FRENCH TOAST CASSEROLE
From pinterest.com
INSTANT POT BLUEBERRY FRENCH TOAST BAKE 3 WAYS
From ohsweetbasil.com
PRESSURE COOKER BLUEBERRY FRENCH TOAST CASSEROLE | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love