BLUEBERRY FRENCH TOAST
This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish.
Provided by Robin
Categories Breakfast and Brunch French Toast Recipes
Time 15h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 212.3 mg, Fat 14.7 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 370.8 mg, Sugar 26.9 g
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.
BAKED FRENCH TOAST WITH BLUEBERRIES
Provided by Giada De Laurentiis
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
QUICKER BLUEBERRY FRENCH TOAST
Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves. The fast sauce is out of this world! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 354 calories, Fat 13g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g 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
I haven't tried this personally, but will real soon as I love blueberries. A friend gave me this recipe after having it at a brunch party; she was just raving about it.
Provided by Lennie
Categories Breakfast
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13x9-inch glass baking pan generously.
- Tear bread into one-inch cubes; place half into prepared pan.
- Evenly distribute cream cheese pieces over bread; cover with blueberries.
- Place remaining bread cubes on top.
- In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
- Cover with foil and refrigerate overnight.
- In the morning, preheat oven to 350F degrees.
- Remove casserole dish from fridge and bake, covered, for 30 minutes.
- Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
- Cut into squares and serve with maple syrup.
Nutrition Facts : Calories 269.8, Fat 11.9, SaturatedFat 5.5, Cholesterol 231.6, Sodium 367.7, Carbohydrate 27.8, Fiber 1.3, Sugar 7, Protein 12.5
BLUEBERRY OVERNIGHT FRENCH TOAST
Submitted in response to a request. I believe it was originally from a TOH magazine under "light fare".
Provided by Marg CaymanDesigns
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
- Cut cream cheese into 1-in. cubes; place over bread.
- Top with blueberries and remaining bread.
- In a large bowl, combine egg substitute, milk and syrup; mix well.
- Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350° for 30 minutes.
- Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water.
- Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
- Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.
Nutrition Facts : Calories 535.5, Fat 21.6, SaturatedFat 10, Cholesterol 322.3, Sodium 527.4, Carbohydrate 66, Fiber 1.8, Sugar 40.3, Protein 20.2
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BLUEBERRY FRENCH TOAST {EASY OVERNIGHT RECIPE!}
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- 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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