Waffled Blueberry French Toast With A Carrot Ginger Smoothie Recipes

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WAFFLED BLUEBERRY FRENCH TOAST WITH A CARROT-GINGER SMOOTHIE



Waffled Blueberry French Toast with A Carrot-Ginger Smoothie image

Provided by Anggun Maharani

Time 25m

Number Of Ingredients 12

2 cup lowfat plain yogurt
2 medium carrots, roughly chopped
5 tbsp pure maple syrup
1 tbsp chopped ginger
1 cup blueberries
Nonstick cooking spray
1 cup 2-percent milk
1 large egg
Large pinch ground cinnamon
Kosher salt
4 slices whole wheat bread
2 tbsp toasted almonds

Steps:

  • Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.
  • Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.
  • Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.
  • Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

PUMPKIN-GINGER SMOOTHIE



Pumpkin-Ginger Smoothie image

This fiber-packed smoothie gets its tang from a healthy dose of low-fat yogurt and a splash of apple cider vinegar. It's a welcome change from the rich pumpkin desserts that tempt us during the fall months.

Provided by Food Network Kitchen

Time 5m

Yield 1 serving

Number Of Ingredients 6

1/2 cup pure pumpkin puree
1/2 cup lowfat plain yogurt
3/4 cup ice cubes
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1/2-inch piece fresh ginger, peeled and grated

Steps:

  • Pinch ground cinnamon, plus more for garnish
  • Put the pumpkin puree, yogurt, ice cubes, maple syrup, vinegar, ginger and cinnamon into a blender. Blend until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and dust with cinnamon.

Nutrition Facts : Calories 220 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 7 grams, Sugar 33 grams

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.

BLUEBERRY FRENCH TOAST



Blueberry French Toast image

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

1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

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

GINGERBREAD FRENCH TOAST



Gingerbread French Toast image

An easy-to-make gingerbread-flavored French toast that gives you that warm, fuzzy holiday feeling. Serve with butter and syrup or brown sugar.

Provided by jessica

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 16m

Yield 4

Number Of Ingredients 11

½ cup milk
2 eggs
1 tablespoon white sugar
2 teaspoons rum extract
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
4 slices white bread
1 tablespoon butter, or as needed

Steps:

  • Whisk milk, eggs, sugar, rum extract, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl. Dip each bread slice into the egg mixture, turning to coat both sides.
  • Melt butter in a non-stick skillet over medium heat. Add bread slices in a single layer and cook until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 162 calories, Carbohydrate 17.8 g, Cholesterol 103.1 mg, Fat 6.9 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 3.2 g, Sodium 820 mg, Sugar 5.9 g

SLOW-COOKED BLUEBERRY FRENCH TOAST



Slow-Cooked Blueberry French Toast image

Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. -Elizabeth Lorenz, Peru, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h30m

Yield 12 servings (2 cups syrup).

Number Of Ingredients 17

8 large eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup 2% milk
1/3 cup maple syrup
1 loaf (1 pound) French bread, cubed
1-1/2 cups fresh or frozen blueberries
12 ounces cream cheese, cubed
BLUEBERRY SYRUP:
1 cup sugar
2 tablespoons cornstarch
1 cup cold water
3/4 cup fresh or frozen blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended., Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted in the center comes out clean., For syrup, in a small saucepan, mix sugar and cornstarch; stir in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil; cook and stir until berries pop, about 3 minutes. Remove from heat; stir in butter, lemon juice and remaining berries. Serve warm with French toast.

Nutrition Facts : Calories 390 calories, Fat 17g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 371mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.

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