BLUEBERRY-STUFFED FRENCH TOAST
Steps:
- Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries. , In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once., Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.
Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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.
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
BLUEBERRY STUFFED FRENCH TOAST
Steps:
- Preheat oven to 400°F Spray a large baking sheet with cooking spray In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended Pour into a 13 x 9 x 2-inch baking pan Set aside In a small bowl combine blueberries and the remaining 1 tablespoon sugar Set aside With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice Fill pockets with reserved blueberry mixture, dividing evenly Place filled slices in egg mixture Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side Arrange bread on prepared baking sheet Sprinkle with almonds Bake until golden brown, about 15 minutes, turning slices after 10 minutes If desired, serve with Blueberry Orange Sauce
Nutrition Facts :
EASY BLUEBERRY STUFFED FRENCH TOAST
This is a variation on other recipes. I much prefer this one because it takes less ingredients and has much less sugar, and I never have sour cream in the house for more than an hour before somebody has devoured it with Doritos! I'm going to experiment sometime next week with making REAL stuffed (without the white bread--just thick hollow French Bread).
Provided by Dying4Eternity
Categories Breakfast
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- When you cut the crusts off the bread, be sure to save as much of the bread part as possible, and cut off JUST the crust.
- Grease an 8x8-inch glass dish.
- Lay the slices of white bread, with crusts removed on the bottom of the dish.
- Sprinkle bread with blueberries and ensure good coverage.
- Place cream cheese and butter in microwave safe bowl and microwave for 2 minutes, stirring occasionally. If you're rather do this with a pan, feel free--remember to stir!
- When the cream cheese goo is hot and well mixed, carefully stir in sugar and almond extract.
- Carefully smear cream cheese over the blueberry mixture.
- Layer the 4 (if your French bread is small, you may have to use more, the point is to have the French Bread cover the dish) French bread slices on top of the cream cheese.
- In a tall glass or jar crack 4 eggs and add the milk and cinnamon.
- Whisk with a fork until well blended.
- Carefully pour egg mixture on the French bread and slightly squish the French bread with a fork to help the absorption.
- Ensure that all the French bread slices are well covered.
- Cover dish with aluminum foil (spray with cooking oil so it doesn't stick).
- Let sit in the fridge overnight, or for at least 3-4 hours.
- When its ready, preheat the oven to 375°F.
- Cook covered for 45 minutes.
- Uncover and cook an additional 15 minutes.
- If you feel that its not cooked well enough, please cook longer--its at your discretion!
Nutrition Facts : Calories 751, Fat 38.9, SaturatedFat 21, Cholesterol 283.2, Sodium 826.4, Carbohydrate 82.2, Fiber 3.4, Sugar 32.8, Protein 20.4
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
OVERNIGHT BLUEBERRY FRENCH TOAST
A very easy, great-tasting casserole for your family or breakfast guests. I suggest serving it with maple syrup and fresh fruit and/or sausage for a complete meal. Plan ahead- this needs to sit overnight. Adapted from the One Armed Chef cookbook.
Provided by Munchkin Mama
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1101.6, Fat 20.3, SaturatedFat 9.6, Cholesterol 217.7, Sodium 1502.5, Carbohydrate 191.9, Fiber 7.4, Sugar 47.4, Protein 39.5
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
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.
Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 263mg cholesterol, Sodium 606mg sodium, Carbohydrate 69g carbohydrate (44g sugars, Fiber 3g fiber), Protein 14g protein.
BAKED STUFFED BLUEBERRY FRENCH TOAST FOR 2
Made the day before just sprinkle on topping and place in oven. Hop in the shower and breakfast is ready. A great way to start any day. Baked french toast filled with cheese and blueberries. One of my RSC recipes That I didn't enter. Go figure!
Provided by Rita1652
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
- Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
- Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
- Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
- Place on counter at room temperature in morning.
- Preheat oven to 350 degrees.
- Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
- Bake for 25-35 minutes.
- Enjoy topped with whipped cream.
- Optional toppings of syrup, and or yogurt.
- Garnish:.
- cinnamon and sugar.
- fresh blueberries.
Nutrition Facts : Calories 497.1, Fat 17.8, SaturatedFat 7.5, Cholesterol 248, Sodium 601.5, Carbohydrate 66.5, Fiber 4.2, Sugar 16.7, Protein 17.7
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.
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