BAKED FRENCH TOAST WITH BLUEBERRIES
Provided by Giada De Laurentiis
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
- In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
- In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
- Spoon onto serving plates and drizzle with maple syrup.
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-ALMOND FRENCH TOAST BAKE
Great breakfast to feed a group and loaded with protein and whole grains! Make ahead the night before, then pop in the oven before everyone gets up. I made this French toast bake for our group during a winter weekend of snowboarding. I just wish I had made two batches. It went fast! Serve with extra maple syrup and sausage on the side for a heartier meal.
Provided by daleypie
Categories French Toast Casserole
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking pan with cooking spray.
- Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
- Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 45.7 g, Cholesterol 190.9 mg, Fat 11.2 g, Fiber 5.5 g, Protein 20.8 g, SaturatedFat 3 g, Sodium 420.5 mg, Sugar 21.7 g
BLUEBERRY FRENCH TOAST BAKE
I based this recipe off other French toast casseroles but without all the white sugar most of them called for. The blueberries and maple syrup sweeten it up plenty! Serve with more maple syrup, if desired.
Provided by Nancy
Categories French Toast Casserole
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Grease a 10x13-inch baking dish with cooking spray.
- Beat eggs in a bowl. Mix in milk, maple syrup, vanilla, cinnamon, and nutmeg.
- Layer bread and cream cheese in the prepared dish. Sprinkle in blueberries. Pour milk mixture over top. Cover with foil and refrigerate for 1 hour, or overnight, stirring once, if desired, during soaking time to make sure bread cubes soak up the egg mixture.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and let sit at room temperature for 10 minutes.
- Bake, covered, in the preheated oven for 20 minutes. Remove foil and continue baking until the top is set and browned, about 30 more minutes.
Nutrition Facts : Calories 254 calories, Carbohydrate 29.6 g, Cholesterol 116.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 5.7 g, Sodium 365.6 mg, Sugar 10.3 g
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.
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