Berry Good French Toast Bake Recipes

BAKED BLUEBERRY FRENCH TOAST CASSEROLE

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.

BERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, whisk together warm water and honey.
• Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk.
• Place bread cubes into a well-greased cast-iron pan.
• Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes.
• Arrange the fruit on top.
• Bake for approximately 1 hour.
• Serve with yogurt and maple syrup.
• Enjoy!

OVERNIGHT BLUEBERRY FRENCH TOAST

Steps:

• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

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.

BERRY FRENCH TOAST BAKE

Steps:

• Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with butter. In large bowl, beat flour, milk, 1/4 cup sugar, the vanilla, salt and eggs with wire whisk until smooth. Stir in bread and 1 1/2 cups berries. Spoon into baking dish. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Uncover bread mixture. Bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean.
• Meanwhile, in 1 1/2-quart saucepan, stir together 1/2 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in 1 cup berries; heat to boiling over medium heat, stirring constantly. Cook about 4 minutes, stirring constantly, until slightly thickened; remove from heat. Just before serving, stir in strawberry halves. Serve warm over French toast bake.

BERRY FRENCH TOAST CASSEROLE

Steps:

• Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
• Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

MIXED BERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

" BERRY GOOD" FRENCH TOAST BAKE

Steps:

• Generously grease 2 1/2 quart casserole of rectangular baking dish, 13 X 9.
• Beat flour, milk, sugar, vanilla, salt, and eggs in a large bowl with a hand beater until smooth.
• Stir in bread cubes until coated.
• Pour bread mixture into pan.
• Top evenly with cream cheese, berries, and nuts.
• Cover and refrigerate up to 24 hours (Optional).
• Heat oven to 400°.
• Uncover and bake 20 - 25 minutes or until.
• golden brown.
• Sprinkle with powdered sugar and serve with syrup.

"BERRY GOOD" FRENCH TOAST BAKE

Steps:

• Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated.
• Pour bread mixture into casserole. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

BERRY GOOD FRENCH TOAST BAKE

Steps:

• Grease a 9x13-inch baking dish.
• Beat eggs, milk, flour, sugar, cinnamon, vanilla, nutmeg, and salt in a large bowl with a hand mixer until smooth; add bread cubes and stir until well coated. Pour bread mixture into prepared baking dish. Top evenly with blueberries, pecans, and cream cheese cubes. Cover dish with plastic wrap and refrigerate 2 to 24 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake uncovered in preheated oven until golden brown, 20 to 25 minutes.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

BERRY FRENCH TOAST BAKE

Steps:

• Grease bottom and sides of 9X13 baking dish with butter.
• In a large bowl, beat flour, half and half, sugar, vanilla, salt and eggs with a whisk. Stir in cubed bread and mixed berries. Spoon into dish. Cover tightly with plastic wrap and refrigerate for 1 hour.
• Heat oven to 400°. Uncover bread and bake for 30 minutes or until lightly browned. A few minutes before the French toast is done baking, begin making the sauce.
• Sauce: In saucepan over medium heat, stir sugar and cornstarch into orange juice. Stir in mixed berries. Heat until boiling, stirring constantly. After thickened, remove from heat and add fresh strawberries. (Feel free to add some fresh blueberries as well!) Spoon over warm French toast and serve.

BERRY STUFFED FRENCH TOAST

Steps:

• Spray a 9-in by 13-in baking pan with nonstick cooking spray.
• Slice the loaves of bread into thick slices about an inch thick. Do not cut completely through the bread. Place in the pan.
• In a mixing bowl, beat the cream cheese, powdered sugar and vanilla together. Fold in the berries.
• Spread cream cheese mixture evenly between each slice of bread.
• In a mixing bowl, beat the eggs, milk, cream, ½ cup brown sugar and 3 teaspoons cinnamon. Evenly pour egg mixture over the stuffed bread.
• Let bread sit for 30 minutes to an hour to soak in some of the egg mixture.
• Preheat oven to 350°F, sprinkle the remaining 1/2 cup brown sugar over the top of the bread and cover the stuffed french toast with foil.
• Bake for 15 minutes and remove the tinfoil. Continue to bake for an additional 30 minutes, until the custard is cooked.
• Remove and let rest for 10 minutes. Serve with maple syrup, whipped cream, and more berries if desired!

BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease a 10x13-inch baking dish with cooking spray.
• Beat eggs in a bowl. Mix in milk, maple syrup, vanilla, cinnamon, and nutmeg.
• Layer bread and cream cheese in the prepared dish. Sprinkle in blueberries. Pour milk mixture over top. Cover with foil and refrigerate for 1 hour, or overnight, stirring once, if desired, during soaking time to make sure bread cubes soak up the egg mixture.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and let sit at room temperature for 10 minutes.
• Bake, covered, in the preheated oven for 20 minutes. Remove foil and continue baking until the top is set and browned, about 30 more minutes.