Best Blueberry Orange French Toast Recipes

BLUEBERRY-ORANGE FRENCH TOAST

Blueberry-Orange French Toast image

Breakfast or brunch? Here's a make-ahead French toast that keeps everyone happy.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h

Yield 16

Number Of Ingredients 12

Ingredients

1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or Cascadian Farm® frozen organic blueberries
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted

Steps:

In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
Heat oven to 425°F. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg

BLUEBERRY-ORANGE FRENCH TOAST

Blueberry-Orange French Toast image

From Betty Crocker. You can make the syrup up to one day ahead of time and store it covered in the refrigerator.

Provided by Neta7853

Categories Breakfast

Time 1h

Yield 16 slices

Number Of Ingredients 12

Ingredients

1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh blueberries or 2 cups frozen blueberries
16 slices day-old French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or 1/4 cup butter, melted

Steps:

In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries.
Heat to boiling over medium heat, stirring often.
Boil 3 minutes, stirring often.
Spray jelly roll pan (15-1/2 x 10 x 1/2 inch) with cooking spray.
Cut lengthwise slit in side of each bread slice, cutting to but not through other edge.
Spread marmalade inside slit.
Place in jelly roll pan.
In large bowl, beat eggs, half-and-half, 1/4 cup sugar, nutmeg and vanilla until well blended.
Pour over bread; turn slices carefully to coat.
Cover and refrigerate 8 hours or overnight.
Heat oven to 425°.
Uncover French toast.
Drizzle with melted margarine (or butter).
Bake 20 to 25 minutes or until golden brown.
Serve with Blueberry-Orange Syrup.

Nutrition Facts : Calories 325, Fat 9.3, SaturatedFat 3.1, Cholesterol 87.7, Sodium 464.4, Carbohydrate 51.5, Fiber 2.4, Sugar 15.8, Protein 8.9

BLUEBERRY-ORANGE FRENCH TOAST

Blueberry-Orange French Toast image

Breakfast or brunch? Here's a make-ahead French toast that keeps everyone happy.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or Cascadian Farm® frozen organic blueberries
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted

Steps:

In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.