Blueberry French Toast Oamc Recipes

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.

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.

QUICKER BLUEBERRY FRENCH TOAST

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.

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

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• In a small saucepan, melt butter over medium heat. Remove from heat; whisk in brown sugar. Spread into a greased 13x9-in. baking dish; top with bread. In a bowl, whisk eggs, milk, vanilla, cinnamon and salt; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Turn bread slices. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Top with blueberries; bake 10 minutes longer. Let stand 5-10 minutes before serving. If desired, serve with syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Butter a 13x9-inch glass baking pan generously.
• Tear bread into one-inch cubes; place half into prepared pan.
• Evenly distribute cream cheese pieces over bread; cover with blueberries.
• Place remaining bread cubes on top.
• In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
• Cover with foil and refrigerate overnight.
• In the morning, preheat oven to 350F degrees.
• Remove casserole dish from fridge and bake, covered, for 30 minutes.
• Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
• Cut into squares and serve with maple syrup.

BAKED BLUEBERRY FRENCH TOAST

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.

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Grease a 13 x 9 inch baking dish.
• Arrange the bread in a single layer in the dish.
• In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
• Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
• When ready to bake, preheat the oven to 400 degrees.
• In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
• Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
• Bake for 45 minutes until set and golden brown on top.
• Serve with warm maple syrup.

PUMPKIN PIE FRENCH TOAST OAMC

Steps:

• In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
• Dip each side of the bread and cook on a hot, greased griddle or skillet.
• Flip after 1 - 2 minutes.
• Serve with syrup or however you like to eat your french toast.
• If freezing, let cool completely and freeze.

BLUEBERRY FRENCH TOAST

Steps:

• Lightly grease 13 x 9 inch bake pan.
• Set oven at 350 degrees.
• Spread half the bread in bottom of bakepan.
• Sprinkle with as many blueberries as you like, I use 1 1/2 cups.
• Slice cream cheese over blueberry layer in 1/4 slices, may not take all 8 oz.
• Top with remaining half of torn up bread.
• Drizzle this layer with maple syrup to your taste.
• At this point, the casserole can be covered and refrigerated overnight.
• Beat eggs and pour over all, making sure to cover all.
• Tamp all down to make sure eggs are absorbed.
• Sprinkle liberally, to taste, with cinnamon sugar.
• This step can be done in the morning just before baking.
• Bake first 30 minutes covered and second half hour uncovered. 1 hour total.
• N.B. To make smaller amount use ratio of 1 egg to 1 slice bread, then adjust the remaining ingredients.

BLUEBERRY FRENCH TOAST (OAMC)

Steps:

• Spray an 8x8 deep pan with non stick spray.
• Place half the bread cubes in the bottom of pan.
• Dot bread with cubes of cream cheese.
• Spread pie filling over bread and cream cheese.
• Top with remaining bread cubes.
• Mix remaining ingredients and pour over top.
• Let sit overnight in refrigerator or cover and freeze for OAMC.
• Bake covered at 350 for 30 minutes, uncover and bake 30 minutes more.