Best Baked Blueberry French Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED BLUEBERRY FRENCH TOAST CASSEROLE



Baked Blueberry French Toast Casserole image

Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Number Of Ingredients 9

Unsalted butter, room temperature, for baking dish
6 large eggs
3 cups whole milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
10 1/2-inch-thick slices brioche (from one 10-ounce loaf)
1 cup blueberries
Confectioners' sugar, for serving

Steps:

  • Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
  • Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving.

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry-Pecan French Toast with Blueberry Syrup image

Categories     Breakfast     Brunch     Bake     Kid-Friendly     Mother's Day     Blueberry     Pecan     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 generously

Number Of Ingredients 14

a 24-inch baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
For syrup
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Steps:

  • Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  • Preheat oven to 350°F.
  • In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
  • Increase temperature to 400°F.
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
  • Make syrup while French toast is baking:
  • In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  • Serve French toast with syrup.

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST



Blueberry Cream Cheese Stuffed Baked French Toast image

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

1 loaf white bread, no crusts
1/2 loaf French bread
6 cups fresh blueberries or 6 cups frozen blueberries, rinsed
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
7 eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar

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

BAKED STUFFED BLUEBERRY FRENCH TOAST FOR 2



Baked Stuffed Blueberry French Toast for 2 image

Made the day before just sprinkle on topping and place in oven. Hop in the shower and breakfast is ready. A great way to start any day. Baked french toast filled with cheese and blueberries. One of my RSC recipes That I didn't enter. Go figure!

Provided by Rita1652

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

3 ounces mascarpone cheese or 3 ounces cream cheese
1/2 teaspoon vanilla extract
1/2 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
4 -5 ounces fresh blueberries
4 slices challah (or your favorite)
1 tablespoon whole wheat flour
1 pinch salt
2 eggs
1/2 cup low-fat milk (any will work) or 1/2 cup whole milk (any will work)
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
1/2 tablespoon Splenda brown sugar blend (regular brown sugar 1 tablespoon)
3 tablespoons graham crackers, crushed
1 tablespoon butter, melted
2 tablespoons prepared whipped topping

Steps:

  • Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
  • Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
  • Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
  • Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
  • Place on counter at room temperature in morning.
  • Preheat oven to 350 degrees.
  • Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
  • Bake for 25-35 minutes.
  • Enjoy topped with whipped cream.
  • Optional toppings of syrup, and or yogurt.
  • Garnish:.
  • cinnamon and sugar.
  • fresh blueberries.

Nutrition Facts : Calories 497.1, Fat 17.8, SaturatedFat 7.5, Cholesterol 248, Sodium 601.5, Carbohydrate 66.5, Fiber 4.2, Sugar 16.7, Protein 17.7

BAKED BLUEBERRY FRENCH TOAST



Baked Blueberry French Toast image

I like that this breakfast entree can be prepared ahead of time. Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm, rich start to any morning. -Suzanne Strocsher, Bothell, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

24 slices day-old French bread (1/2 inch thick)
1 package (8 ounces) reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
2 tablespoons confectioners' sugar

Steps:

  • Place 12 slices of bread in a 13x9-in. baking dish coated with cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. , Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg 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 20-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 228 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 391mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry-Pecan French Toast With Blueberry Syrup image

You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding - in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

Provided by Pinaygourmet 345142

Categories     Breakfast

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 thick crusted baguette (24-inches)
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup unsalted butter (plus 1 teaspoon extra to be used for the pecan topping)
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Steps:

  • Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
  • In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  • Preheat oven to 375°F.
  • In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
  • Increase temperature to 400°F.
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.
  • Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
  • Blueberry Syrup:.
  • In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
  • Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
  • Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  • Serve French toast with syrup.

Nutrition Facts : Calories 542.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 109.3, Sodium 555.6, Carbohydrate 84.8, Fiber 3.8, Sugar 35.2, Protein 16.3

BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry Pecan French Toast With Blueberry Syrup image

Delicious, easy-to-assemble and very pretty to look at - great for special occasions. It's a little more like bread pudding than traditional French toast. Can be assembled and the blueberry syrup made the day before serving. The next morning, simply bake the French toast and reheat the syrup before serving. Comes from the Junior League "Celebrate the Rain" cookbook. Note prep time does not include letting it rest in the fridge overnight. Use freshly ground nutmeg if you can (ground is OK too) and you can use fresh or frozen blueberries, your choice.

Provided by PBF6095

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup pecan halves
1/4 teaspoon salt
1 (12 ounce) baguette, preferably day-old
5 eggs
1 1/2 cups milk
3/4 cup light brown sugar, packed and divided
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
4 tablespoons unsalted butter, cut into pieces
2 cups blueberries
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350°F
  • Spread the pecan halves evenly on a baking sheet.
  • Toast them until fragrant, about 8 minutes.
  • Sprinkle the salt over the pecans and toss evenly to coat; set aside.
  • Butter a 9- by 13-inch baking dish.
  • Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
  • Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
  • Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
  • Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
  • Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
  • Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
  • Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
  • To make blueberry syrup:.
  • Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
  • Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
  • Stir in the lemon juice.
  • Set the pitcher in a pan of warm water to keep warm until ready to serve.

Nutrition Facts : Calories 656.2, Fat 28, SaturatedFat 9, Cholesterol 205.1, Sodium 545.5, Carbohydrate 90.5, Fiber 5.1, Sugar 51, Protein 14.4

BAKED BLUEBERRY FRENCH TOAST



Baked Blueberry French Toast image

A recipe from my favorite vegetarian cookbook, I make this with double the berries (often using mixed berries) and low to non-fat dairy products with a whole grain bread for a more health conscious dish. (This balances out my obsession and overuse of maple syrup!) I've never had anything by rave reviews and recipe requests from this dish. Everyone is always in love with this new take on french toast. Top with some fresh maple syrup for lip-smacking yumminess!

Provided by KT9791

Categories     Breakfast

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 loaf crusty French bread
12 ounces neufchatel cheese or 12 ounces cream cheese
8 large eggs, beaten
1/3 cup maple syrup, plus extra for serving
1/2 cup sour cream, plus extra (to garnish)
1/2 cup plain yogurt
1/2 cup milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 1/2 cups blueberries, plus extra (to garnish)

Steps:

  • Preheat the oven to 350. Grease a 3- to 4-quart casserole dish. (I use the same size you used.) Cut the bread into 1/2-inch squares.
  • Process the Neufchatel, eggs, and maple syrup in a food processor until smooth. Add the sour cream, yogurt, milk, cinnamon, and vanilla, and process until smooth.
  • Place half the bread in a single layer in the bottom of the prepared baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, spreading evenly.
  • Cover tightly with foil and bake for 30 minutes. (Sometimes I let it sit overnight and bake in the morning.) Remove the foil and bake for 30 minutes more, until the French bread is well set, puffy and lightly browned.
  • Garnish with sour cream and blueberries, and serve with maple syrup on the side.

Nutrition Facts : Calories 441.6, Fat 20.8, SaturatedFat 10.8, Cholesterol 254.3, Sodium 608.7, Carbohydrate 46.2, Fiber 2.4, Sugar 12, Protein 17.2

BAKED BLUEBERRY CREAM CHEESE FRENCH TOAST



Baked Blueberry Cream Cheese French Toast image

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

12 slice french bread, day old
2 pkg cream cheese
1 c frozen blueberries
12 large eggs
2 c whole milk or half and half
1/4 tsp nutmeg (fresh grated if possible)
BLUEBERRY SAUCE
1 c sugar
1 c water
2 Tbsp cornstarch
1 c thawed blueberries
1 tsp vanilla
1/2 tsp maple extract
1/2 c real maple syrup
1-2 Tbsp butter

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.

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP



Baked Blueberry-Pecan French Toast with Blueberry Syrup image

This is a easy recipe because you won't have to wake up early in the morning to make it, all you have to do is soak the French toast overnight like bread pudding and in the morning all you need to do is add the topping and pop it in the oven.

Provided by Jamallah Bergman @pmyodb1

Categories     Other Breakfast

Number Of Ingredients 14

- a 24 inch baguette
6 large eggs
3 cup(s) whole milk
1/2 teaspoon(s) freshly grated nutmeg
1 teaspoon(s) vanilla extract
1 cup(s) packed brown sugar
1 cup(s) pecans (about 3 oz)
1/2 stick(s) (1/4 cup) plus 1 tsp unsalted butter
1/4 teaspoon(s) salt
2 cup(s) blueberries (about 12 oz)
SYRUP
1 cup(s) blueberries (about 6oz)
1/2 cup(s) pure maple syrup
1 tablespoon(s) fresh lemon juice

Steps:

  • Butter a 13x9 in baking dish. Cut 20 1inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs,milk,nutmeg,vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture,covered,until all liquid is absorbed by bread, at least 8 hours and up to 1 day.
  • Preheat oven to 350.
  • In a shallow baking pan, spread pecans evenly and toast in the middle of oven until fragrant about 8 minutes. Toss pecans in pan with 1 tsp butter and salt.
  • Increase temp to 400.
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
  • Make syrup while French toast is baking: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled,covered. Reheat syrup before serving.

BAKED BLUEBERRY FRENCH TOAST SWIRL



Baked Blueberry French Toast Swirl image

Being a busy mom of three...quick, easy and delicious recipes are always a must. This is a Christmas morning tradition in my house and can be made the night before. Just pop it in the oven when you wake up and savor the aroma of it baking while you open gifts!! ENJOY

Provided by Erin Mascroft

Categories     Breakfast Casseroles

Time 1h

Number Of Ingredients 8

1 loaf cinnamon swirl bread (16 ounces)
3/4 c blueberries, fresh or frozen
3 c half and half or milk
6 egg
2 tsp pure vanilla extract
cinnamon-sugar or confectioners' sugar
whipped butter
pure maple syrup

Steps:

  • 1. Cut the bread into cubes. Place bread cubes and blueberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, milk (or half-and-half) and vanilla extract in a medium bowl with a fork or whisk.
  • 2. Pour the egg mixture over the bread cubes and blueberries. Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.
  • 3. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean. Dollop with butter and sprinkle with the cinnamon-sugar. Serve with syrup.

BAKED FRENCH TOAST WITH BLUEBERRY SAUCE



Baked French Toast With Blueberry Sauce image

Make and share this Baked French Toast With Blueberry Sauce recipe from Food.com.

Provided by LMillerRN

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup butter, melted
4 eggs
1 cup 2% low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
8 slices Texas toast thick bread
1/4 cup sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups blueberries (fresh or frozen)
2 tablespoons thawed orange juice concentrate

Steps:

  • Pour melted butter on a 15-in. x 10-in. x 1-in. baking pan; lift and tilt pan to coat bottom evenly.
  • In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg.
  • Dip both sides of Texas toast into egg mixture; place on prepared pan.
  • Bake at 375° for 20-25 minutes or until lightly browned.
  • For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves.
  • Stir in blueberries and orange juice concentrate.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with French toast.

Nutrition Facts : Calories 465.8, Fat 19.8, SaturatedFat 10.1, Cholesterol 221.4, Sodium 508.9, Carbohydrate 58.8, Fiber 3, Sugar 27.3, Protein 13.6

BAKED FRENCH TOAST WITH BLUEBERRY SAUCE



Baked French Toast with Blueberry Sauce image

The sponge-like nature of French toast gives it that "special occasion" feel, though why hold it back when it's one of the easiest ways to get egg and bread together in the morning? Bring it on with a tangy blueberry sauce. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 13

1/4 cup butter, melted
4 large eggs
1 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
8 slices Texas toast
BLUEBERRY SAUCE:
1/4 cup sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 cups fresh or frozen blueberries
2 tablespoons thawed orange juice concentrate

Steps:

  • Pour melted butter into a 15x10x1-in. baking pan; lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375° until lightly browned, 20-25 minutes., For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with French toast.

Nutrition Facts : Calories 481 calories, Fat 20g fat (10g saturated fat), Cholesterol 225mg cholesterol, Sodium 549mg sodium, Carbohydrate 63g carbohydrate (27g sugars, Fiber 3g fiber), Protein 14g protein.

BAKED BLUEBERRY-MASCARPONE FRENCH TOAST



Baked Blueberry-Mascarpone French Toast image

When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. -Patricia C. Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

4 cups cubed French bread (about eight 1/2-in. slices)
2 cups fresh or frozen blueberries
2 cartons (8 ounces each) mascarpone cheese
1/2 cup confectioners' sugar
10 slices French bread (1 inch thick)
8 large eggs
2 cups half-and-half cream
1 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
Additional confectioners' sugar
1 cup sliced almonds, toasted
Additional fresh blueberries, optional

Steps:

  • In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean., Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.

Nutrition Facts : Calories 575 calories, Fat 37g fat (17g saturated fat), Cholesterol 232mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 3g fiber), Protein 17g protein.

BAKED BLUEBERRY-MASCARPONE FRENCH TOAST RECIPE



Baked Blueberry-Mascarpone French Toast Recipe image

When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year.-Patricia C. Quinn, Omaha, Nebraska

Provided by @MakeItYours

Number Of Ingredients 13

8 slices French bread (1/2 inch thick), cubed (about 4 cups)
2 cups fresh or frozen blueberries
2 cartons (8 ounces each) mascarpone cheese
1/2 cup confectioners' sugar
10 slices French bread (1 inch thick)
8 eggs
2 cups half-and-half cream
1 cup whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Additional confectioners' sugar
1 cup sliced almonds, toasted
Additional fresh blueberries, optional

Steps:

  • In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed, golden and a knife inserted near the center comes out clean.
  • Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.
  • Yield: 10 servings.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
  • Originally published as Baked Blueberry-Mascarpone French Toast in Breakfast & Brunch Bookazine
  • p44
  • Print
  • Add to Recipe Box
  • Email a Friend

Related Topics