BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding - in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.
Provided by Pinaygourmet 345142
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
- In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
- Preheat oven to 375°F.
- In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
- Increase temperature to 400°F.
- Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.
- Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
- Blueberry Syrup:.
- In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
- Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
- Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
- Serve French toast with syrup.
Nutrition Facts : Calories 542.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 109.3, Sodium 555.6, Carbohydrate 84.8, Fiber 3.8, Sugar 35.2, Protein 16.3
BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Delicious, easy-to-assemble and very pretty to look at - great for special occasions. It's a little more like bread pudding than traditional French toast. Can be assembled and the blueberry syrup made the day before serving. The next morning, simply bake the French toast and reheat the syrup before serving. Comes from the Junior League "Celebrate the Rain" cookbook. Note prep time does not include letting it rest in the fridge overnight. Use freshly ground nutmeg if you can (ground is OK too) and you can use fresh or frozen blueberries, your choice.
Provided by PBF6095
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F
- Spread the pecan halves evenly on a baking sheet.
- Toast them until fragrant, about 8 minutes.
- Sprinkle the salt over the pecans and toss evenly to coat; set aside.
- Butter a 9- by 13-inch baking dish.
- Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
- Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
- Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
- Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
- Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
- Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
- Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
- To make blueberry syrup:.
- Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
- Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
- Stir in the lemon juice.
- Set the pitcher in a pan of warm water to keep warm until ready to serve.
Nutrition Facts : Calories 656.2, Fat 28, SaturatedFat 9, Cholesterol 205.1, Sodium 545.5, Carbohydrate 90.5, Fiber 5.1, Sugar 51, Protein 14.4
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.
BAKED BLUEBERRY FRENCH TOAST
A recipe from my favorite vegetarian cookbook, I make this with double the berries (often using mixed berries) and low to non-fat dairy products with a whole grain bread for a more health conscious dish. (This balances out my obsession and overuse of maple syrup!) I've never had anything by rave reviews and recipe requests from this dish. Everyone is always in love with this new take on french toast. Top with some fresh maple syrup for lip-smacking yumminess!
Provided by KT9791
Categories Breakfast
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Grease a 3- to 4-quart casserole dish. (I use the same size you used.) Cut the bread into 1/2-inch squares.
- Process the Neufchatel, eggs, and maple syrup in a food processor until smooth. Add the sour cream, yogurt, milk, cinnamon, and vanilla, and process until smooth.
- Place half the bread in a single layer in the bottom of the prepared baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, spreading evenly.
- Cover tightly with foil and bake for 30 minutes. (Sometimes I let it sit overnight and bake in the morning.) Remove the foil and bake for 30 minutes more, until the French bread is well set, puffy and lightly browned.
- Garnish with sour cream and blueberries, and serve with maple syrup on the side.
Nutrition Facts : Calories 441.6, Fat 20.8, SaturatedFat 10.8, Cholesterol 254.3, Sodium 608.7, Carbohydrate 46.2, Fiber 2.4, Sugar 12, Protein 17.2
BAKED BLUEBERRY FRENCH TOAST CASSEROLE
Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Number Of Ingredients 9
Steps:
- Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
- Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.
BAKED PECAN FRENCH TOAST
The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day.
Provided by PollyB
Categories Breakfast
Time 35m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
- Mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter.
- Place the bread slices in a single layer in the pan.
- Pour the egg mixture over the bread, distributing it evenly.
- Turn the bread slices once.
- Cover the pan with plastic wrap and place in the refrigerator overnight.
- The next morning, preheat the oven to 425 degrees.
- Remove the pan from the refrigerator and remove the plastic wrap.
- Sprinkle the bread slices with pecans and drizzle with melted butter.
- Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
- Serve warm with maple syrup.
- Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk.
- You can vary this further by adding a little grated orange zest with the pecans before baking.
PECAN FRENCH TOAST
Steps:
- Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.
Nutrition Facts : Calories 577 calories, Fat 30g fat (11g saturated fat), Cholesterol 249mg cholesterol, Sodium 666mg sodium, Carbohydrate 65g carbohydrate (37g sugars, Fiber 3g fiber), Protein 14g protein.
BAKED BLUEBERRY PECAN FRENCH TOAST
Make and share this Baked Blueberry Pecan French Toast recipe from Food.com.
Provided by keeney
Categories Breakfast
Time 55m
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
- When you are ready to bake and serve, preheat oven to 350°F Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. You can do this the night before to save time the morning of.
- Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 - 40 minutes or until any liquid from blueberries is bubbling.
Nutrition Facts : Calories 479.9, Fat 22.8, SaturatedFat 7.1, Cholesterol 179.4, Sodium 465.5, Carbohydrate 58.5, Fiber 3.9, Sugar 24.5, Protein 12.3
BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
This is a easy recipe because you won't have to wake up early in the morning to make it, all you have to do is soak the French toast overnight like bread pudding and in the morning all you need to do is add the topping and pop it in the oven.
Provided by Jamallah Bergman @pmyodb1
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Butter a 13x9 in baking dish. Cut 20 1inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs,milk,nutmeg,vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture,covered,until all liquid is absorbed by bread, at least 8 hours and up to 1 day.
- Preheat oven to 350.
- In a shallow baking pan, spread pecans evenly and toast in the middle of oven until fragrant about 8 minutes. Toss pecans in pan with 1 tsp butter and salt.
- Increase temp to 400.
- Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
- Make syrup while French toast is baking: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled,covered. Reheat syrup before serving.
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.
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
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- Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
- When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of).
- Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.
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