Baked Blueberry Cream Cheese French Toast Recipes

BAKED BLUEBERRY FRENCH TOAST

Steps:

• Place 12 slices of bread in a 13x9-in. baking dish coated with cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. , Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg 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 20-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.

BLUEBERRY FRENCH TOAST

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.

BLUEBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place half of the bread cubes into the prepared baking dish and evenly distribute half of the blueberries and half of the cream cheese cubes.
• Place the remaining bread cubes on top along with the remaining blueberries and cream cheese.
• In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla.
• Evenly pour mixture over the bread and blueberries.
• Cover with plastic wrap and place into refrigerator to sit overnight.
• In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
• When ready to bake the next morning...
• Preheat oven to 350 degrees F.
• Uncover the baking dish and sprinkle the butter mixture evenly around the top.
• Bake uncovered for 45 - 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.

OVERNIGHT BLUEBERRY FRENCH TOAST

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

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST

Steps:

• Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
• Sprinkle blueberries evenly over bread.
• Microwave cream cheese in bowl for 2 minutes.
• Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
• Spread over blueberries.
• Cut French bread into 10-1 inch thick slices, place over cream cheese.
• Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
• Let set before slicing.
• Sift powdered sugar over before serving.

BAKED BLUEBERRY CREAM CHEESE FRENCH TOAST

Steps:

• 1. Cut bread into 1" cubes; Place into well greased 13X9" baking dish.
• 2. Cut cream cheese into 1" cubes; scatter over the brad. Top with the frozen blueberries & remaining bread.
• 3. In large bowl beat eggs till well blended; add syrup to milk, and add to eggs. Pour all over the bread mixture. Cover with parchment paper and then tightly with aluminium foil. Cover & refrigerate for a minimum of 8 hours.
• 4. Remove from oven & let sit at room temperature for 30 minutes. Baked, covered at 350 degrees for 30 minutes; uncover and bake 25-35 minutes lontger or until golden and middle is set. (some ovens may require even more time.)
• 5. SAUCE: In small saucepan combine sugar, cornstarch & water, stirring until smooth. Bring to boil, stirring for 3-4 minutes; stir in thawed blueberries & reduce heat. Simmer 8-10 minutes, or until berries burst. Remove from heat & stir in maple syrup; stir in Vanilla and Maple Extracts; finish with stirring in the butter.

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
• Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
• Cut French bread into ten 1-inch thick slices and place on top.
• Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

MUFFIN-TIN CREAM CHEESE-NUTELLA™ FRENCH TOAST

Steps:

• Heat oven to 375°F. Brush 12 regular-size muffin cups with melted butter. In small bowl, stir together cream cheese and powdered sugar; set aside.
• In large bowl, beat eggs with whisk; beat in milk, brown sugar and salt. Add baguette pieces; toss to coat. Divide half of mixture evenly among muffin cups.
• Spoon 1 teaspoon cream cheese mixture, then 1 teaspoon hazelnut spread in center of each cup. Top with remaining baguette mixture; press down lightly.
• Bake 30 to 34 minutes or until browned and crispy. Run knife around cups; let cool 5 minutes. Remove from pan. Place remaining 1/4 cup hazelnut spread in small microwavable bowl; microwave uncovered on High 30 to 60 seconds or until thin enough to drizzle. Drizzle over muffins; top with almonds.

BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease a 10x13-inch baking dish with cooking spray.
• Beat eggs in a bowl. Mix in milk, maple syrup, vanilla, cinnamon, and nutmeg.
• Layer bread and cream cheese in the prepared dish. Sprinkle in blueberries. Pour milk mixture over top. Cover with foil and refrigerate for 1 hour, or overnight, stirring once, if desired, during soaking time to make sure bread cubes soak up the egg mixture.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and let sit at room temperature for 10 minutes.
• Bake, covered, in the preheated oven for 20 minutes. Remove foil and continue baking until the top is set and browned, about 30 more minutes.