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- Dish type
- French toast
This is a deliciously fruity French toast, which is perfect for breakfast or brunch. Lightly dust with icing sugar before serving, if desired.
16 people made this
- 225g cream cheese, softened
- 3 tablespoons chopped almonds
- 2 tablespoons light brown soft sugar
- 1 teaspoon lemon juice
- 8 slices bread
- 110g blueberries, divided
- 2 eggs
- 175ml milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- cooking oil spray
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Stir the cream cheese, almonds, light brown soft sugar and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
- Beat the eggs, milk, vanilla extract and cinnamon together in a bowl until blended. Spray a frying pan with oil and heat over medium-low heat.
- Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared frying pan until golden brown, about 3 minutes per side.
Reviews & ratingsAverage global rating:(20)
Reviews in English (20)
I have made this for many years only using texas toast. Just slice horizontally part way thru the slice of bread and put your cream cheese and fruit in side. Wonderful.-14 May 2010
Good but there's too much cream cheese. Next time, I will use half the amount of cream cheese but still use 2 T. brown sugar since it wasn't sweet enough for my kids' taste.-15 May 2010
by Pam Ziegler Lutz
I cut this down to one serving, but otherwise made this exactly as stated. This was absolutely delicious! It's not overly sweet. I served this with whipped cream and extra almonds and blueberries. Thanks for a great recipe!-21 Jun 2010
- 1 pound whole-grain bread, diced (1-inch pieces)
- 3 cups blueberries, fresh or frozen
- 8 large eggs
- 3 ½ cups reduced-fat milk
- ½ cup (1 stick) unsalted butter, melted
- 3 tablespoons packed light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¾ cup sliced almonds
Coat a 9-by-13-inch baking dish with cooking spray.
Toss bread and blueberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, ginger, vanilla and salt whisk to combine. Pour the custard over the bread mixture. Sprinkle with almonds. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
Preheat oven to 350 degrees F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
To make ahead: Refrigerate unbaked casserole for up to 1 day.
1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 reduced-fat milk, 1/2 medium-fat protein, 2 1/2 fat
- 8 slices Nature's Own® Perfectly Crafted White Bread
- Nonstick cooking spray
- ½ (8 ounce) package cream cheese, softened
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 cups fresh blueberries (Optional)
- 1 ½ cups half-and-half
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup Fresh blueberries (Optional)
- 1 tablespoon Confectioners' sugar
Arrange bread slices on a cooling rack and allow to dry at room temperature for 30 to 60 minutes.
Meanwhile, coat a 3-quart rectangular baking dish with nonstick cooking spray. In a small bowl, beat cream cheese, maple syrup, and cinnamon with a mixer until smooth. Fold in 2 cups blueberries.
Arrange 4 slices of bread in prepared dish spread cream cheese mixture over bread. Top with remaining bread.
In a medium bowl, whisk together half-and-half, eggs, and vanilla. Pour over bread. Cover and refrigerate, 8 hours to overnight.
Remove dish from refrigerator. Preheat oven to 350 degrees F.
Bake French toast, covered, for 20 minutes. Uncover and bake 20 minutes more, or until top is golden brown.
Let stand at room temperature for 15 minutes. If desired, top with additional berries and confectioners' sugar.
Many people have asked if you can use frozen blueberries for this recipe. I don’t really know how to answer that since I have never tried it. My hunch is that frozen blueberries might have a bit too much moisture in them… but I’d be okay with trying it if the blueberries didn’t have big ice crystals attached to them or anything. Let me know if you try using frozen!
In the morning, you can just take the casserole out of the fridge and bake it. I like to take it out of the refrigerator for about 1/2 hour before putting it in the oven.
While it’s baking, you’re going to make a quick and simple, warm blueberry sauce.
Any bread works for this recipe, but we recommend using whole wheat bread
Spray an 8x8 inch baking dish with nonstick spray.
Cut bread into 1-inch cubes and spread into the baking dish. Top with blueberries.
Whisk together eggs, milk, cinnamon, brown sugar, and vanilla.
Pour over the bread and blueberries.
Cover the dish and refrigerate for at least three hours up to overnight.
When ready to bake, preheat oven to 350°F.
Prepare streusel topping by combining ingredients in a small bowl. Mix with a fork two forks, cutting butter.
Sprinkle topping over the French toast and bake for 30 minutes, or until middle is set.
Blueberry Cinnamon Crumb Baked French Toast
Heat oven to 350ºF. Spread cubed bread in an even layer on sheet pan. Place in the oven for 15 minutes, stirring halfway. Set aside to cool.
Grease a 9 x 12 pan generously with butter. In a large bowl, toss bread cubes and brown sugar. Pour bread cubes into prepared pan.
In the same bowl, combine egg, milk, heavy cream, sugar, vanilla, and salt. Using a hand mixer with whisk attachment, whisk until well combined and foamy. Pour custard over the bread. Cover the french toast with plastic wrap and refrigerate overnight.
For the topping, in a separate bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour and mix with a spatula or wooden spoon. It will look and feel like a solid dough. Press the mixture down, cover with plastic wrap and refrigerate overnight.
Heat oven to 350ºF. Using your fingers, break topping mixture into crumbs, making sure most are around the same size. Sprinkle crumb mixture and frozen blueberries over french toast. Bake in the oven for 30 minutes, or until golden brown.
What You’ll Need
The ingredients for this berry-filled bake are pure and simple! You’ll love how this easy recipe comes together to make something truly special.
- Bread: We’ll start with the bread, which should have a tangy taste and firm texture. I prefer using a loaf of sourdough bread, or Italian bread, cubed into 1-inch pieces. Whatever you use, you’ll need about 8 cups of cubes.
- Eggs: To make the French toast mixture, you’ll need six whole eggs.
- Half & Half: You can just use milk, but I find that using half & half gives this recipe a holiday-appropriate richness.
- Maple Syrup: Instead of sugar, go ahead and sweeten the recipe with ⅓ cup of pure maple syrup. It is the perfect flavor for a French toast casserole! You could also use honey, if you’d like!
- Cinnamon: A full tablespoon of ground cinnamon adds warmth, fragrance and unforgettable flavor.
- Vanilla: I also use a full tablespoon of pure vanilla extract. Regular vanilla flavoring will work fine as well.
- Blueberries: Whether you use fresh or frozen is up to you both will work in this easy recipe.
- Cream Cheese: You’ll need ¾ cup of cubed cream cheese.
- Optional Garnishes: I love topping off this tasty casserole with fresh berries and powdered sugar.
Spray or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes.
In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze.
To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking.
Bake covered for 30 minutes at 350 degrees F. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.
For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.
- 16 slices firm white bread
- 1 (8 ounce) package Neufchatel cheese, softened
- 1 cup blueberries
- 3 cups milk
- 3 eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup white sugar
- ¼ teaspoon ground nutmeg
- ¼ cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup white sugar
- 1 tablespoon butter
- 1 cup blueberries
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
LEMON RASPBERRY French TOAST CASSEROLE
Nutrition (per 1 ½ cup serving): 275 calories, 7 g fat (3 g saturated), 152 mg sodium, 41 g carbs, 4 g fiber, 33 g sugar, 11 g protein
This sweet and sour French toast casserole is packed with cancer-fighting, stress-slaying and fat-fending antioxidants. And if you opt for black raspberries, you'll be packing in three times the antioxidants as red, according to a recent report in the journal Open Chemistry!