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.
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
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.
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!
Provided by Joshua Dunham
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h45m
Yield 10
Number Of Ingredients 10
Steps:
- Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
- Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
- Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g
BLUEBERRY-STUFFED FRENCH TOAST
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
BAKED FRENCH TOAST WITH BLUEBERRY SAUCE
Make and share this Baked French Toast With Blueberry Sauce recipe from Food.com.
Provided by LMillerRN
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour melted butter on a 15-in. x 10-in. x 1-in. baking pan; lift and tilt pan to coat bottom evenly.
- In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg.
- Dip both sides of Texas toast into egg mixture; place on prepared pan.
- Bake at 375° for 20-25 minutes or until lightly browned.
- For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves.
- Stir in blueberries and orange juice concentrate.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with French toast.
Nutrition Facts : Calories 465.8, Fat 19.8, SaturatedFat 10.1, Cholesterol 221.4, Sodium 508.9, Carbohydrate 58.8, Fiber 3, Sugar 27.3, Protein 13.6
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
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