Blueberry Lemon Poppy Seed French Toast Casserole Recipes

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BLUEBERRY FRENCH TOAST



Blueberry French Toast image

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. -Patricia Axelsen, Aurora, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 12

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

Steps:

  • Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Nutrition Facts : Calories 621 calories, Fat 31g fat (15g saturated fat), Cholesterol 350mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 2g fiber), Protein 19g protein.

LEMON BLUEBERRY FRENCH TOAST BAKE



Lemon Blueberry French Toast Bake image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h15m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
3/4 cup maple syrup, plus more for serving
2 teaspoons vanilla bean paste
One 12-ounce package Hawaiian slider rolls
1 tablespoon lemon zest
1 pint fresh blueberries
3/4 cup whole milk
1/2 cup heavy cream
1/2 cup sugar
3 large eggs
Kosher salt
4 pieces cooked bacon, finely chopped, for garnish

Steps:

  • Grease an 8-inch square baking dish with butter.
  • Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
  • Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
  • In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
  • Preheat the oven to 400 degrees F.
  • Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
  • Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

CRèME BRûLéE FRENCH TOAST



Crème Brûlée French Toast image

Categories     Dairy     Egg     Breakfast     Brunch     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Steps:

  • In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
  • In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
  • Preheat oven to 350° F. and bring bread to room temperature.
  • Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
  • Serve hot French toast immediately.

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