Best Blackberry French Toast Recipes

BLACKBERRY-STUFFED FRENCH TOAST

Steps:

• Place the berries, 1/3 cup/70 grams granulated sugar, the lemon juice and 1/4 teaspoon salt in a small saucepan. Roughly crush the berries with the back of a fork to help release some of their juices.
• Bring to a boil over high heat, then reduce heat to medium-low, cover with a lid and cook at a strong simmer, stirring occasionally to ensure the berries never stick to the bottom and burn, until the sauce has thickened and reduced by half, about 20 minutes. Remove from the heat and allow to cool and thicken for another 10 minutes.
• In a large mixing bowl, whisk to combine the eggs, milk, rum, vanilla, a pinch of salt and the remaining 3 tablespoons/30 grams granulated sugar; set aside.
• Lay 4 pieces of bread out on a plate or tray, and divide the cooled fruit across the bread (about 2 to 3 tablespoons each), leaving roughly 3/4-inch of space around the edges of the bread. Top with the remaining 4 slices of bread, and press down lightly to adhere.
• Heat a large frying pan or griddle over medium-high and melt enough butter to coat the bottom. Just as the butter begins to bubble, float a sandwich on top of the egg batter for 3 seconds, then flip to soak the other side for 3 more seconds. Hold the sandwich over the bowl for 10 seconds to allow any excess batter to drip off, then transfer it to the hot pan. Repeat with as many sandwiches as will fit in your pan; you may need to do this in batches. Cook until deep golden brown, 1 to 2 minutes per side, adding butter to the pan as needed. Transfer to plates and dust generously with confectioners' sugar.

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE

Steps:

• Heat the cream in a small saucepan over low heat.
• Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.
• Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
• Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
• Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
• While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
• Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.
• Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

LEMON BLACKBERRY TORTILLA FRENCH TOAST

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.

BLACKBERRY FRENCH TOAST

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.

BLACKBERRY FRENCH TOAST

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.

BLACKBERRY FRENCH TOAST

Steps:

• In small bowl combine 1 cup pie filling and 1/4 cup powdered sugar and 1 tablespoon of water. Mix well. Put in saucepan on low heat. This will be for the topping.
• In bowl add two eggs and beat well. Set aside.
• In small bowl combine 1 cup cream cheese, 1/4 cup of powdered sugar and 1 tablespoon of water. Mix well. Spread this onto one slice of bread. It will be thick and spreadable.
• Next, add one to two tablespoons of blackberry pie filling on top of cream cheese. (you can add more filling if you want it extra thick).
• Place a slice of bread on top so that you have made a sandwich.
• (Repeat steps to make second serving).
• Dip sandwich into egg mixture so that it's coated on both sides.
• Place a dab of butter onto skillet. Cook on medium to medium low heat until both sides are golden brown.
• Top with warm topping mixture. Add cool whip if you prefer. Serve warm.

BLACKBERRY FRENCH TOAST

Steps:

• In small saucepan, cook jam over medium heat 1 to 2 minutes, stirring occasionally, until melted and smooth.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, place half of the bread cubes. Top with cream cheese cubes; drizzle with melted jam. Top with remaining bread cubes.
• In medium bowl, beat eggs, half-and-half, cinnamon and vanilla with whisk. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake French toast covered 20 minutes. Uncover; bake 10 to 15 minutes longer or until set and bread is golden brown. Serve with syrup and whipped cream.

WHOLE GRAIN FRENCH TOAST WITH BLACKBERRY COMPOTE

Steps:

• Place half the blackberries in a bowl; mash into a juicy pulp. Transfer to a small saucepan with the remaining blackberries. Cook over low heat until warm, 3 to 5 minutes. Add honey to the compote.
• Beat egg yolk, egg whites, nutmeg, cinnamon, and ginger together in a bowl. Soak each slice of bread in the mixture for 10 to 15 seconds per side.
• Heat a skillet over medium heat. Cook the soaked bread slices until golden brown, about 3 minutes per side. Ladle the warm berry compote on top.

FRENCH TOAST KEBABS WITH FOIL-PACKET BLACKBERRY SAUCE

Steps:

• Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
• Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.

BLACKBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 300. place bread in oven until crusty and kind of hard. Remove bread from oven. Raise oven temperature to 375.
• In medium or large bowl, beat eggs with milk, 1/4c sugar (or splenda), and 1 t vanilla.
• Tear each slice of bread into about 5 or 6 pieces and stir into egg mixture. Let sit.
• In small bowl, combine cream cheese and 1/2 c sugar (or splenda). Set aside.
• In another bowl, combine fresh blackberries and blackberry jam.
• Spray bottom of a loaf pan with non-stick cooking spray.
• Spoon half of bread/egg mixture into bottom of pan.
• Put blackberry mixture on top of bread mixture in pan, by spoonfuls. Do the same with the cream cheese mixture.
• Spoon remaining bread/egg mixture over berries and cream cheese.
• Bake at 375 for 35-40 minutes, until fluffy and golden brown.
• Serve with powdered sugar and syrup, if desired.

MAKE-AHEAD ONE-DISH BLACKBERRY FRENCH TOAST

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.

ONE-DISH BLACKBERRY FRENCH TOAST

Steps:

• 1. Cook jam in a small suace pan over med heat 1-2 min, or until melted and smooth, stirring once. 2. Place half of bread cubes in bottom of lightly greased 9x13" baking dish. Top with cream cheese cubes and drizzle with melted jam. Top with remaining break cubes. 3. Whisk together eggs and next 3 ingred. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly and chill 8-24 hours. 4. Preheat oven to 325 bake, covered 20 min. Uncover and bake 10-15 min until bread is golden brown and mixture is set. Serve with toppings.

FRENCH TOAST - BLACKBERRY-STUFFED

Steps:

• Beat the cream cheese, powdered sugar & vanilla until light & fluffy. Fold in berries. Whisk the eggs with milk & almond extract. Set aside. Cut the bread on the bias about 2 inches thick. Cut a pocket into the bread from the crust top. Be careful not to go all the way through. Carefully, with your finger, open the pocket up so you can insert a spoon. Spoon 2 to 3 Tbsp. of the cream cheese filling into the pocket, & smooth it out so that it is not bulging. Dip the stuffed bread into the egg mixture & let it sit for a few minutes. Meanwhile, heat a griddle or skillet over medium-low heat. Butter the surface & place a few soaked bread pieces on the hot surface. Cook slowly until golden brown, about 3 1/2 to 4 minutes on one side & 2 1/2 to 3 1/2 minutes on the other. Serve with warm maple syrup.

BLACKBERRY FRENCH TOAST

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.

BLACKBERRY FRENCH TOAST

Steps:

• 1. Cook preserves in small pan over medium heat 1-2 minutes or until melted and smooth. Place half of bread cubes in bottom of a lightly greased 13x9 inch pan. Top with cheese cubes and drizzle with melted preserves. Top with remaining bread cubes. Whisk together eggs and next 3 ingerdients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly and chill 24hrs. Preheat oven to 325 degrees. Bake covered 20 minutes. Uncover and bake 15 minutes longer or until bread is golden brown and mixture is set. Drizzle with maple syrup.

BAKED BLACKBERRY RICOTTA FRENCH TOAST

Steps:

• 1. Grease a 9x13 inch-baking dish with butter.
• 2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with blackberry jam, press to enclose.
• 3. In a large bowl, whisk together the eggs, milk, 1 cup ricotta, maple syrup, vanilla, lemon zest, salt and butter. Submerge each piece of break into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
• 4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle half the blackberries over top the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the french toast with foil.
• 5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the remaining 1 cup ricotta. Stir in 1 tablespoon powdered sugar, if desired.
• 6. Serve the french toast warm. topped with whipped ricotta, fresh berries, and maple syrup. Enjoy!