MAKE-AHEAD BLUEBERRY FRENCH TOAST CASSEROLE
If you like blueberries and pecans, you'll appreciate this company-ready recipe. You can assemble it the night before and pop it in the oven the next morning, so you have time to enjoy coffee with your guests.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 8 servings (1 cup sauce).
Number Of Ingredients 19
Steps:
- Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture., Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean., In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.
Nutrition Facts :
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
BLUEBERRY FRENCH TOAST CASSEROLE
Makes an excellent breakfast or dessert. Also, impressive and easy to bring to a potluck or morning meeting. Delicious!
Provided by Nick T
Categories French Toast Casserole
Time 9h40m
Yield 12
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
- Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
- Remove from the refrigerator and let stand for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
- While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 43.2 g, Cholesterol 232.9 mg, Fat 20.7 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 11.1 g, Sodium 369.3 mg, Sugar 27.7 g
FREEZER BLUEBERRY FRENCH TOAST CASSEROLE
A healthier twist on blueberry french toast casserole. You can make a bunch and freeze before baking for an easy brunch.
Provided by mpg9189
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Spray-treat a baking dish.
- Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
- Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
- Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
- Sprinkle wheat germ evenly over casserole.
- Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
- Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
- To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
- Bring to a boil and cook, stirring constantly for 3-4 minutes.
- Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
- To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.
Nutrition Facts : Calories 608.2, Fat 13.2, SaturatedFat 5.8, Cholesterol 92.5, Sodium 830.3, Carbohydrate 103.3, Fiber 5.3, Sugar 40.5, Protein 20.2
BLUEBERRY FRENCH TOAST CASSEROLE
This is in NO WAY healthy or good for your body, but I might argue it's very good for your soul. Great for make ahead occasions, potlucks and brunches.
Provided by Parrot Head Mama
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut bread into 1-inch cubes; place half in greased (I use pam) 9x13 inch baking dish.
- Cut cream cheese into 1-inch cubes; place over bread.
- Top with blueberries and remaining bread.
- In a large bowl, beat eggs, milk, and syrup- mix well.
- Pour over bread mixture, sprinkle with cinnamon.
- Cover and chill 8 hours (I've done it for 24 before) or overnight.
- Remove from fridge 30 minutes before baking.
- Cover and bake at 350°F for 30 minutes.
- In a saucepan, combine sugar, cornstarch, add water.
- Bring to boil over medium neat; boil for 3 minutes stirring constantly.
- Stir in blueberries; reduce heat.
- Simmer for 8-10 minutes or until berries have burst.
- Stir in butter until melted.
- Uncover and bake for 30 more minutes or until golden brown and the center is set.
Nutrition Facts : Calories 841.7, Fat 42.2, SaturatedFat 21.2, Cholesterol 471.8, Sodium 702.8, Carbohydrate 94.1, Fiber 2.9, Sugar 59, Protein 24
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