Blueberry Cream Cheese French Toast Recipes

BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
• In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg.
• Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
• Pour half of the bread and egg mixture into the pan, top with half of the cream cheese and blueberries.
• Pour over the remaining bread mixture then top with remaining cream cheese and blueberries.
• In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
• Cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

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.

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 FRENCH TOAST

Steps:

• In a blender mix the cream cheese, sugar, berries, and extract.
• In a deep dish mix the eggs, milk, and nutmeg.
• Spread the cream cheese mixture between two slices of bread as if making a sandwich. Place the sandwich in the egg mixture and let it soak for a couple of minutes and then reapeat on the other side.
• Cook on a hot griddle as for French toast. The temperature should be slightly lower than normal to allow the heat to penetrate the filling.
• Serve with fresh berries and a dollop of cream cheese filling on top of toast.

BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Preparation:.
• Thoroughly grease a 13x9x2 inch pan with non-stick cooking spray (I use a disposable foil pan).
• Slice then cut the bread into cubes, about 1 inch in size.
• Spread half of the cubes into the prepared baking pan.
• In a medium sized mixing bowl, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth (I use a whisk attachment).
• Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined.
• Drop spoonfuls of cream cheese mixture on top of the bread.
• Layer the remaining bread cubes on top of cream cheese.
• In a medium sized mixing bowl, whisk the eggs and the remaining "French Toast" ingredients until thoroughly combined and smooth (no lumps of sugar).
• Pour over the bread cubes until all sides of the cubes are coated.
• Cover the pan tightly with plastic wrap and refrigerate overnight.
• [The next day].
• Preheat oven to 350°F (177°C).
• Prepare the topping:.
• Whisk the brown sugar, flour, and cinnamon together in a medium bowl.
• Cut in the cubed (cold!) butter using two forks.
• Sprinkle the topping over the soaked bread.
• Bake uncovered for 50 minutes or until golden brown on top.
• Serve with your favorite syrup (I use Mrs. Butterworth's Sugar Free syrup) and enjoy!

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.