Walnut Blueberry French Toast Bake Recipes

BLUEBERRY ALMOND FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
• Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
• Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc

WALNUT & BLUEBERRY FRENCH TOAST BAKE

Steps:

• Place ½ of bread in greased 13 x 9 x 2-inch baking dish. Sprinkle with ¼ cup each walnuts, apples, blueberries. Top with remaining slices of bread.
• In medium bowl, beat eggs, half-and-half and ¼ cup of maple syrup with whisk until blended. Pour over bread. Cover and refrigerate at least 6 hours or overnight.
• Heat oven to 350°F Bake uncovered 30 to 35 minutes or until deep golden brown. Cut between bread slices.
• Top servings with remaining walnuts, apples and blueberries. Serve with remaining 1 cup maple syrup.

BLUEBERRY FRENCH TOAST

Steps:

• Place half of bread cubes in greased 9"x13" baking dish (enough to thoroughly cover bottom of baking dish).
• Cut cream cheese into 1-inch cubes; place over bread.
• Top with blueberries and remaining bread.
• Beat eggs, milk, syrup or honey together and pour over bread.
• Cover and chill 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set.
• In saucepan, combine sugar and cornstarch; add water.
• Bring to a boil; boil 3 minutes, stirring.
• Stir in blueberries; reduce heat.
• Simmer 8 to 10 minutes or until berries burst.
• Stir in butter until melted.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
• Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
• Remove from the refrigerator and let stand for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
• While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.

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 BAKE

Steps:

• Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
• Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated.
• Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts.
• Cover and refrigerate up to 24 hours. Heat oven to 400 degrees.
• Uncover and bake 20 to 25 minutes or until golden brown.
• Sprinkle with powdered sugar and sere with syrup.

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.

BAKED BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
• Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.