BAKED FRENCH TOAST WITH BLUEBERRY SAUCE
The sponge-like nature of French toast gives it that "special occasion" feel, though why hold it back when it's one of the easiest ways to get egg and bread together in the morning? Bring it on with a tangy blueberry sauce. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Time 40m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 13
Steps:
- Pour melted butter into a 15x10x1-in. baking pan; lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375° until lightly browned, 20-25 minutes., For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with French toast.
Nutrition Facts : Calories 481 calories, Fat 20g fat (10g saturated fat), Cholesterol 225mg cholesterol, Sodium 549mg sodium, Carbohydrate 63g carbohydrate (27g sugars, Fiber 3g fiber), Protein 14g protein.
CRISPY FRENCH TOAST FINGERS WITH BLUEBERRY MAPLE SAUCE
Steps:
- For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
- In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
- Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
- For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
- Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
- Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
- Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.
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.
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.
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.
RUM FRENCH TOAST A LA MODE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish. Add the bread and soak, turning occasionally, about 10 minutes. (Remove before the bread is soggy.)
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
- Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute. Serve the French toast with the maple-rum syrup and ice cream.
RUM SPICED FRENCH TOAST WITH BLUEBERRY SAUCE
My wife found this recipe while sorting out some of her old woman's magazines. It is to die for and it is MUCH easier to make, than it looks! I'm putting it on the Zaar for everyone else to enjoy........and for safe keeping!
Provided by Ackman
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Blueberry Sauce:.
- Place ingredients in small saucepan.
- Bring to a simmer, over medium-high heat.
- Stir constantly for about 3-4 minutes, until thickened; set aside.
- French Toast:.
- Cut off the ends and slice diagonally, about 3/4 inch thick. (You should have about 12 slices).
- Place remaining ingredients in a bowl, except powdered sugar.
- Beat until smooth.
- Pour half of batter into a 13 X 9 pan.
- Place bread slices into pan.
- Pour remaining batter over bread.
- Turn over each slice, to completely coat, if needed.
- Heat a non-stick griddle or pan (300°F if using electric).
- Cook until golden brown on both sides (about 2-3 minutes, each side).
- Remove to plate and dust with powdered sugar, if desired.
- Serve immediately with warm blueberry sauce or REAL maple syrup.
Nutrition Facts : Calories 770.7, Fat 20.6, SaturatedFat 10.2, Cholesterol 230.9, Sodium 987, Carbohydrate 114.5, Fiber 5.4, Sugar 17.9, Protein 27.6
FRENCH TOAST WITH RUM BANANAS
The process for making French toast couldn't be simpler - what's going to take yours to the next level is the kind of bread you use. You want to use a bread that's absorbent and airy, but also rich and flavorful at the same time. That's why I like to use fluffy egg breads like challah and brioche, but any fluffy, tasty bread should work well. I like my French toast slices thick, but not too thick or else the middle of the toast won't cook through without the outside getting dry and overdone. You'll run into that same problem if you try to cook your French toast too quickly over high heat. Remember, when your heat's low and you cook slow, you'll get fluffy, moist and perfectly done French toast every time. Spoon on some of the toppings listed below and y'all will be in heaven.
Provided by Dave Lieberman
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
- Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
- Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.
- Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
- Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.
- Yield: 4 servings
RUM SAUCE
This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...
Provided by KDA949
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 g
BLACKBERRY-STUFFED FRENCH TOAST
Whenever you have a little extra time to simmer berries into a simple compote, do - then try stuffing it into hearty French toasts and dusting them with confectioners' sugar. They'll almost remind you of a jelly doughnut, even more so if you use brioche hamburger buns as your bread of choice. (But regular white sandwich bread, challah or any other enriched bread works, too.) You can adjust the sugar in the berries, depending on how sweet they are, and, if you prefer a smoother compote, press the cooked fruit through a mesh sieve once cooled to remove any seeds.
Provided by Jerrelle Guy
Categories breakfast, breads, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
- Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
- In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
- Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
- Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.
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