One Dish Blackberry French Toast Recipes

Steps:

• In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside., In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Dip both sides of a tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, adding butter to grease the skillet as needed. , Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.

Steps:

• Cook blackberry jam in a small saucepan over medium heat until melted and smooth, stirring once, 1 to 2 minutes.
• Place 1/2 of the bread cubes into the bottom of a lightly greased 9x13-inch baking dish and drizzle with melted jam. Top with remaining bread cubes.
• Mix half-and-half and whipped cream cheese together in a bowl; add eggs, cinnamon, and vanilla extract. Mix together well and pour over bread mixture. Sprinkle with brown sugar. Cover tightly with aluminum foil and chill in the refrigerator, 8 to 24 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven, covered, for 20 minutes. Uncover and continue to bake until bread is golden brown and mixture is set, 10 to 15 minutes more. Serve with desired toppings.

Steps:

• Preheat oven to 300 degrees F.
• Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried.
• Preheat the oven to 300 degrees F.
• In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter.
• Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit.

Steps:

• Cook jam in a small saucepan over medium heat 1 to 2 minutes or until it is melted and smooth, stirring once.
• Place half of the bread cubes in the bottom of a lightly greased 13x9 inch baking dish.
• Top with cream cheese cubes, and drizzle with melted jam.
• Top with remaining bread cubes.
• Whisk together eggs and next 3 ingredients. Pour over bread in the baking dish.
• Sprinkle the casserole with brown sugar.
• Chill for 8 to 24 hours.
• The next morning, preheat the oven to 325 degrees.
• Bake covered for 20 minutes. Uncover and bake 10 to 15 minutes more or until bread is golden brown and mixture is set. Serve with desired toppings.

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

Steps:

• The night before.
• Preheat the oven to 300 degrees.
• Slice the bread and spread on a large cookie sheet.
• Place in oven, turn oven off, and let bread set in oven overnight (since I have a gas oven, I just set the bread in the oven overnight, the pilot light hardened it enough).
• The next morning.
• Whisk the eggs and 1/4 cup sugar until all the yolks are broken.
• Add the milk and cream and whisk a little more.
• Put the dried bread pieces on top of the egg mixture.
• Wait a few minutes, then push the rest of the bread into the mixture and mix lightly.
• Grease a bundt pan and place half of the bread mixture in the pan to cover the botton.
• Spoon the berries over the bread and sprinkle berries with the 1 Tablespoon sugar.
• Spoon the remainder of the bread over the berries and pour the remaining liquid over the top.
• Brush the top with the melted butter.
• Bake at 325 for 1 hour or until toothpick insterted comes out clean.
• Cut and serve, while hot.
• Serve with powdered sugar or syrup drizzled over the top.