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.
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!
Provided by Joshua Dunham
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h45m
Yield 10
Number Of Ingredients 10
Steps:
- Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
- Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
- Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 71.7 g, Cholesterol 177.6 mg, Fat 14.6 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.3 g, Sodium 734.3 mg, Sugar 20.5 g
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 CREAM CHEESE FRENCH TOAST BAKE
Make and share this Blueberry Cream Cheese French Toast Bake recipe from Food.com.
Provided by Belgarion66
Categories Breakfast
Time 1h20m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Thoroughly grease a 13x9x2 inch pan with non-stick cooking spray (I use a disposable foil pan).
- Slice then cut the bread into cubes, about 1 inch in size.
- Spread half of the cubes into the prepared baking pan.
- In a medium sized mixing bowl, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth (I use a whisk attachment).
- Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined.
- Drop spoonfuls of cream cheese mixture on top of the bread.
- Layer the remaining bread cubes on top of cream cheese.
- In a medium sized mixing bowl, whisk the eggs and the remaining "French Toast" ingredients until thoroughly combined and smooth (no lumps of sugar).
- Pour over the bread cubes until all sides of the cubes are coated.
- Cover the pan tightly with plastic wrap and refrigerate overnight.
- [The next day].
- Preheat oven to 350°F (177°C).
- Prepare the topping:.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl.
- Cut in the cubed (cold!) butter using two forks.
- Sprinkle the topping over the soaked bread.
- Bake uncovered for 50 minutes or until golden brown on top.
- Serve with your favorite syrup (I use Mrs. Butterworth's Sugar Free syrup) and enjoy!
Nutrition Facts : Calories 453.8, Fat 21.1, SaturatedFat 11.2, Cholesterol 197.6, Sodium 364.7, Carbohydrate 53.1, Fiber 1.2, Sugar 27.8, Protein 13.3
OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST
Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.
Provided by By Cindy Rahe
Categories Breakfast
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Lightly butter 13 x 9-inch (3-quart) baking dish.
- In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
- In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
- Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g
BLUEBERRY-CREAM CHEESE FRENCH TOAST BAKE
Get a head start by making our Blueberry-Cream Cheese French Toast Bake ahead of time. Blueberry-Cream Cheese French Toast Bake serves eight guests.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat 3 eggs and milk in pie plate until well blended. Dip 1 bread slice in egg mixture; let stand 5 sec. Place in corner of 8-inch square baking dish sprayed with cooking spray. Repeat with 3 of the remaining bread slices; top with berries. Reserve remaining egg mixture.
- Beat cream cheese with mixer until creamy. Add remaining egg and sugar; beat until blended. Pour over berries. Dip remaining bread slices in remaining egg mixture; place over ingredients in dish.
- Bake 30 to 35 min. or until center is set and top is lightly browned. Let stand 5 min.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 12 g, Protein 5 g
BAKED BLUEBERRY CREAM CHEESE FRENCH TOAST
This is my go to casserole for a very special brunch. Recipe seems to come out great every time, even if I change up the bread I use. It was a really big hit the time I made it with Hawaiian Sweet bread!
Provided by Diana Perry
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Cut bread into 1" cubes; Place into well greased 13X9" baking dish.
- 2. Cut cream cheese into 1" cubes; scatter over the brad. Top with the frozen blueberries & remaining bread.
- 3. In large bowl beat eggs till well blended; add syrup to milk, and add to eggs. Pour all over the bread mixture. Cover with parchment paper and then tightly with aluminium foil. Cover & refrigerate for a minimum of 8 hours.
- 4. Remove from oven & let sit at room temperature for 30 minutes. Baked, covered at 350 degrees for 30 minutes; uncover and bake 25-35 minutes lontger or until golden and middle is set. (some ovens may require even more time.)
- 5. SAUCE: In small saucepan combine sugar, cornstarch & water, stirring until smooth. Bring to boil, stirring for 3-4 minutes; stir in thawed blueberries & reduce heat. Simmer 8-10 minutes, or until berries burst. Remove from heat & stir in maple syrup; stir in Vanilla and Maple Extracts; finish with stirring in the butter.
BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE
This french toast recipe is the definition of breakfast decadence. Everything is prepared the night before and baked in the morning - great for a special occasion or brunch. The blueberry sauce brings the french toast bake over the top. It's sweet and filled with blueberry flavor. We can't wait to try it again with blackberries...
Provided by Roberta Broussard
Categories Breakfast Casseroles
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
- 2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
- 3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
- 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
- 5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
- 6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
- 7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
- 8. Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
- 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
- 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
- 11. Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.
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
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