Blueberry Cream Cheese French Toast Bake Recipes

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

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.

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 BAKE

Steps:

• 1. Gently fold cream cheese and half of blueberry pie filling together. Refridgerate remaining pie filling for later. Grease or spray a shallow 2 quart baking dish. Arrange half of the bread cubes in pan. Dot cream cheese mixture by teaspoon full over bread. Top with remaining bread cubes. In a seperate bowl, whisk together eggs,syrup and milk. Pour over bread. Cover and refriderate overnight. Remove from refridgerator 30 minutes before baking.
• 2. Cover and bake at 350 for 20 minutes. Uncover; bake 20 minutes longer or until golden brown. Serve warm topped with a tablespoon of blueberry pie filling and a dollop of whipped topping.

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 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 AND CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Butter a 9 x 13 casserole dish.
• Cut french bread into 2 inch cubes and set aside.
• In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
• Put one half of bread cubes in prepared dish.
• Top with half cream cheese cubes and half cup of blueberries.
• Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
• Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
• Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
• Preheat oven to 375 degrees.
• Remove plastic wrap and sprinkle casserole with raw sugar.
• Cover casserole with foil and bake for 30 minutes.
• Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
• Cool slightly and serve with blueberry sauce.
• Blueberry Sauce
• In small saucepan, combine sugar, water and cornstarch until simmering.
• Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
• Cool slightly before serving or store in refrigerator for up to 3 days.

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!

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 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.

BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• 1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
• 2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
• 3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
• 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
• 5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
• 6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
• 7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
• 8. Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
• 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
• 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
• 11. Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.

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.