OVERNIGHT BLUEBERRY BUNS
These overnight blueberry babies look complicated, but they only take about 20 minutes of active work to put together and they're perfect for breakfast. If you have extra time, whip together a simple glaze with some confectioners' sugar, softened cream cheese and a bit of warm milk.
Provided by Samantha Seneviratne
Time 12h45m
Yield 9 to 12 servings
Number Of Ingredients 10
Steps:
- Bring the milk just to a boil over medium heat in a small pot. Remove from the heat and add the butter to melt. Transfer the mixture to a bowl and let cool to between 105 to 110 degrees F. Add the egg and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt and 3 tablespoons of the granulated sugar. Add the milk mixture and mix until just combined. Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes. (You could also do all of this by hand.) Form the dough into a ball and transfer it to a buttered bowl. Cover with plastic wrap and set aside to double, about 1 hour. Butter a 12-cup nonstick muffin tin (the cups and the top) really well.
- On a very lightly floured surface, roll the dough out to about a 12-by-15-inch rectangle. Toss the blueberries with the cornstarch. Sprinkle the dough with the remaining 1/4 cup granulated sugar, then sprinkle with the blueberry mixture. Roll the dough up into a tight coil, then cut into 12 equal pieces. Set a piece of dough cut-side up into each cup in the muffin tin. Cover with plastic wrap and transfer to the fridge overnight.
- About 3 hours before you want to eat, take the buns out of the refrigerator. Let stand until doubled in size, 2 to 2 1/2 hours.
- Preheat the oven to 350 degrees F.
- Bake the buns until golden brown and set, 20 to 24 minutes. Transfer the muffin tin to a rack to cool for about 10 minutes, then use a small offset spatula to loosen and lift the buns out of the tin. Serve warm sprinkled with confectioners' sugar.
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
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