COCONUT-BLUEBERRY STUFFED FRENCH TOAST BAKE
Celebrate a special occasion with a Coconut-Blueberry Stuffed French Toast Bake. This blueberry stuffed French toast is perfected with coconut pudding.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup blueberries over bread slices in dish; cover with remaining bread slices.
- Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
- Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
- Top with remaining blueberries and sugar.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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
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 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
COCONUT BLUEBERRY CAKE
My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT CREAM STUFFED FRENCH TOAST
Steps:
- Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
- Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
- Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
- Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
- Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
- In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
- Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.
COCONUT-ALMOND FRENCH TOAST CASSEROLE
The buttery coconut-almond crust makes this French toast casserole truly special and offsets the creamy, fluffy texture of the bread. You'll want to assemble the dish the day before to give the bread time to soak in the custard.
Provided by Food Network Kitchen
Time 8h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
- For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
- Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
- For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
- To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
- Serve with a sprinkling of powdered sugar and berries if using.
MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
TOASTED COCONUT-TOPPED BLUEBERRY CAKE
I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.
Provided by Amanda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h40m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
- Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
- Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
- To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g
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BLUEBERRY FRENCH TOAST CASSEROLE - WELL PLATED BY ERIN
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4.9/5 (17)Calories 195 per servingCategory Breakfast
- Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
- In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
- When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.
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- Grease a 9×13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
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- Grease a 9 x 13 baking dish. Arrange French bread in casserole dish, overlapping slices as neccessary. In a bowl, combine egg product, coffee creamer, milk, extract and sugar. Whisk and pour over bread slices. Cover with plastic wrap. Refrigerate for 8 hours or overnight.
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