Blueberry French Toast Cobbler Recipes

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 FRENCH TOAST

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.

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 COBBLER

Steps:

• Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
• Add bread slices, turning once to coat both sides.
• Cover and chill overnight.
• Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish.
• Replace soaked bread on top of berries.
• Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
• Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.

BLUEBERRY FRENCH TOAST COBBLER

Steps:

• 1. Slice bread diagonally into 10 to 14 slices, about 3/4 inch thick.
• 2. Place bread slices on rimmed 10 1/2 x 15 1/2 x 1 inch baking sheet.
• 3. In medium bowl, whisk together eggs, milk, baking powder and vanilla.
• 4. Slowly pour over bread, turning slices to coat completely.
• 5. Cover with plastic wrap and let stand at room temperature 1 to 2 hours or refrigerate overnight.
• 6. Preheat oven to 350 degrees.
• 7. Butter 13 x 9 baking dish.
• 8. Place blueberries, sugar, cinnamon and cornstarch in dish.
• 9. Stir to coat berries, spreading to cover bottom of dish evenly.
• 10. Place bread slices, wettest side up, atop berry mixture, wedging slices in tightly and if necessary, cutting some slices to fit. (You may not use all of the bread).
• 11. Brush tops of bread slices with melted butter.
• 12. Bake in center of oven 20 to 25 minutes or until toast is golden and berries are bubbling.
• 13. Let stand 5 minutes before serving.
• 14. To serve, lift toast onto plates, spooning blueberry sauce over top.