Stuffed Blueberry Toast Recipes

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BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!

Provided by masons_mom

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h50m

Yield 12

Number Of Ingredients 15

16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
3 eggs
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ cup white sugar
¼ teaspoon ground nutmeg
¼ cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries

Steps:

  • Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
  • Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
  • To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 56 g, Cholesterol 68.1 mg, Fat 9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.6 mg, Sugar 37.2 g

STUFFED BLUEBERRY TOAST



Stuffed Blueberry Toast image

I made this for the first time with my daughter on Mother's Day. I think it is a great recipe for any breakfast where you wish to indulge. Very easy, quick and versatile to your taste. Berries, nuts, and bread can be changed to your favorites. Have fun and enjoy!

Provided by polarbyte

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
3 tablespoons chopped almonds
2 tablespoons light brown sugar
1 teaspoon lemon juice
8 slices bread
¾ cup blueberries, divided
2 eggs
¾ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
butter flavored cooking spray

Steps:

  • Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
  • Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.
  • Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 41.1 g, Cholesterol 158.3 mg, Fat 26.9 g, Fiber 2.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 563.3 mg, Sugar 14.3 g

BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

Categories     Breakfast & Brunch     Using Frozen Blueberries

Yield Serves 8

Number Of Ingredients 9

Cooking spray
6 eggs
1 teaspoon grated orange peel
2⁄3 cup orange juice
3 tablespoons sugar, divide
Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1-1⁄4 inches thick) Italian bread
1⁄3 cup sliced almonds

Steps:

  • Preheat oven to 400°F Spray a large baking sheet with cooking spray In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended Pour into a 13 x 9 x 2-inch baking pan Set aside In a small bowl combine blueberries and the remaining 1 tablespoon sugar Set aside With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice Fill pockets with reserved blueberry mixture, dividing evenly Place filled slices in egg mixture Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side Arrange bread on prepared baking sheet Sprinkle with almonds Bake until golden brown, about 15 minutes, turning slices after 10 minutes If desired, serve with Blueberry Orange Sauce

Nutrition Facts :

EASY BLUEBERRY STUFFED FRENCH TOAST



Easy Blueberry Stuffed French Toast image

This is a variation on other recipes. I much prefer this one because it takes less ingredients and has much less sugar, and I never have sour cream in the house for more than an hour before somebody has devoured it with Doritos! I'm going to experiment sometime next week with making REAL stuffed (without the white bread--just thick hollow French Bread).

Provided by Dying4Eternity

Categories     Breakfast

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices white bread, crust less
4 slices French bread, sliced
1 cup frozen blueberries
1 (8 ounce) package cream cheese
1/3 cup sugar
1/4 cup butter (preferred over margarine!)
4 eggs
1/2 cup milk
cinnamon
1/2 teaspoon almond extract or 1/2 teaspoon vanilla extract

Steps:

  • When you cut the crusts off the bread, be sure to save as much of the bread part as possible, and cut off JUST the crust.
  • Grease an 8x8-inch glass dish.
  • Lay the slices of white bread, with crusts removed on the bottom of the dish.
  • Sprinkle bread with blueberries and ensure good coverage.
  • Place cream cheese and butter in microwave safe bowl and microwave for 2 minutes, stirring occasionally. If you're rather do this with a pan, feel free--remember to stir!
  • When the cream cheese goo is hot and well mixed, carefully stir in sugar and almond extract.
  • Carefully smear cream cheese over the blueberry mixture.
  • Layer the 4 (if your French bread is small, you may have to use more, the point is to have the French Bread cover the dish) French bread slices on top of the cream cheese.
  • In a tall glass or jar crack 4 eggs and add the milk and cinnamon.
  • Whisk with a fork until well blended.
  • Carefully pour egg mixture on the French bread and slightly squish the French bread with a fork to help the absorption.
  • Ensure that all the French bread slices are well covered.
  • Cover dish with aluminum foil (spray with cooking oil so it doesn't stick).
  • Let sit in the fridge overnight, or for at least 3-4 hours.
  • When its ready, preheat the oven to 375°F.
  • Cook covered for 45 minutes.
  • Uncover and cook an additional 15 minutes.
  • If you feel that its not cooked well enough, please cook longer--its at your discretion!

Nutrition Facts : Calories 751, Fat 38.9, SaturatedFat 21, Cholesterol 283.2, Sodium 826.4, Carbohydrate 82.2, Fiber 3.4, Sugar 32.8, Protein 20.4

BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

From the Hennessey House Bed & Breakfast, Napa, California. This is very rich but so good. Time does not include overnight time in the refrigerator. Use a good quality syrup from the NE.

Provided by lazyme

Categories     Breakfast

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 10

9 eggs
1 1/2 cups milk
1/3 cup maple syrup
8 ounces cream cheese, 1-inch cubes
1 loaf sourdough bread, sliced
0.5 (16 ounce) package frozen blueberries
1/2 cup sugar
1/2 cup water
0.5 (16 ounce) package frozen blueberries
1/2 tablespoon cornstarch

Steps:

  • Grease the bottom of one pyrex dish (9x13).
  • Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
  • Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
  • Add your second layer of bread on top of your cream cheese and berries.
  • Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
  • Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
  • Blueberry Sauce:.
  • Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES



Stuffed French Toast with Fresh Strawberry Jam and Blueberries image

Provided by Kelsey Nixon

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices
8 ounces cream cheese, softened
1/4 cup Strawberry Jam, recipe follows
1/2 teaspoon lemon zest
1/2 cup fresh blueberries, plus more for garnish
1 cup whole milk
1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 large eggs
Powdered sugar, for dusting
Maple syrup, for serving
3 cups fresh strawberries, hulled and sliced (about 1 pound)
1 cup sugar
1 medium lemon, juiced (about 2 to 3 tablespoons)

Steps:

  • Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
  • In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
  • In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
  • In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
  • Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
  • In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
  • Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.

BLUEBERRY-STUFFED FRENCH TOAST



Blueberry-Stuffed French Toast image

A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. -Myrna Koldenhoven, Sanborn, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 16

1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
4 large eggs
1 teaspoon grated orange zest
1/2 cup orange juice
Dash salt
SAUCE:
1/4 cup orange juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups orange sections
1 cup fresh or frozen blueberries
1/3 cup sliced almonds, toasted

Steps:

  • Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries. , In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once., Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BLACKBERRY-STUFFED FRENCH TOAST



Blackberry-Stuffed French Toast image

Whenever you have a little extra time to simmer berries into a simple compote, do - then try stuffing it into hearty French toasts and dusting them with confectioners' sugar. They'll almost remind you of a jelly doughnut, even more so if you use brioche hamburger buns as your bread of choice. (But regular white sandwich bread, challah or any other enriched bread works, too.) You can adjust the sugar in the berries, depending on how sweet they are, and, if you prefer a smoother compote, press the cooked fruit through a mesh sieve once cooled to remove any seeds.

Provided by Jerrelle Guy

Categories     breakfast, breads, main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 pint/285 grams fresh or frozen blackberries, raspberries or blueberries (about 2 heaping cups)
1/3 cup plus 3 tablespoons/100 grams granulated sugar
1 tablespoon lemon juice
Kosher salt
3 large eggs
1/4 cup/60 milliliters whole milk
1 to 2 tablespoons dark rum, bourbon or brandy
2 teaspoons vanilla extract
8 slices brioche or white sandwich bread (each about 1/2- to 3/4-inch thick)
Unsalted butter, for frying
Confectioners' sugar, for dusting

Steps:

  • Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
  • Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
  • In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
  • Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
  • Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.

QUICKER BLUEBERRY FRENCH TOAST



Quicker Blueberry French Toast image

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

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 15

1 package (8 ounces) cream cheese, softened
1/4 cup maple syrup, divided
2 tablespoons blueberry preserves
16 slices French bread (1/2 inch thick)
2 large eggs
1 cup 2% milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
SAUCE:
1 cup sugar
1 cup cold water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

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.

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