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
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.
CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES
This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.
Provided by KOSMOND214
Categories Breakfast and Brunch French Toast Recipes
Time 9h30m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g
BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST
An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin.
Provided by Julesong
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 982.8, Fat 35.8, SaturatedFat 18.1, Cholesterol 299.6, Sodium 1054.8, Carbohydrate 138.3, Fiber 7.3, Sugar 48.6, Protein 30
FRENCH TOAST (STUFFED WITH CREAM CHEESE)
Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut each slice of bread in half.
- Beat eggs with milk and pinch of salt.
- In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
- Spread one-fourth of cheese filling evenly over four slices of bread.
- Top with unspread slices of bread to form half-sandwiches.
- Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
- Let excess drip off.
- Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
- Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
- Turn and brown second side over low heat.
- If sandwiches fry too quickly, filling will not be warm.
- Serve immediately, allowing 2 halves to each portion.
- Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1
BLUEBERRY STUFFED FRENCH TOAST
From the Hennessey House Bed & Breakfast, Napa, California. This is very rich but so good. Time does not include overnight time in the refrigerator. Use a good quality syrup from the NE.
Provided by lazyme
Categories Breakfast
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease the bottom of one pyrex dish (9x13).
- Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
- Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
- Add your second layer of bread on top of your cream cheese and berries.
- Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
- Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
- Blueberry Sauce:.
- Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
BLUEBERRY STUFFED FRENCH TOAST
Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!
Provided by masons_mom
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 12
Number Of Ingredients 15
Steps:
- Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
- Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
- To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 56 g, Cholesterol 68.1 mg, Fat 9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.6 mg, Sugar 37.2 g
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.
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- In a saucepan on medium high heat, place the blueberries, water, vanilla and sugar and stir everything. Cook until the blueberries pop and the mixture begins to boil. Reduce heat to low and simmer for 5 minutes. Set aside to cool.
- In a small bowl, combine the cream cheese and Left Field Farms Vanilla Creamer. Add 1/4 c. of the blueberry sauce and mix well.
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