Blueberry Muffin Bread French Toast Recipes

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BLUEBERRY FRENCH TOAST MUFFINS



Blueberry French Toast Muffins image

These Blueberry French Toast Muffins are incredibly delicious, and also are super simple to whip up. Cut up some bread, whisk the eggs, milk and other ingredients, soak the bread and then pour into muffin tins. Can't beat it!

Provided by Lorie Yarro

Categories     Breakfast

Time 30m

Number Of Ingredients 7

6 eggs (large)
1 1/2 c whole milk (or dairy free if needed)
¼ c brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 loaf brioche bread (about 12-14 slices)
¾ c blueberries

Steps:

  • Preheat oven to 350°F.
  • Whisk together eggs, milk, vanilla, maple, cinnamon, and brown sugar.
  • Cut bread into about 1 - 1 1/2 in. pieces.
  • Combine bread and blueberries with the egg mixture and stir to allow bread to soak up all the liquid.
  • Spoon bread and egg mixture into greased or lined muffin tins, pressing the mixture gently down to keep any air bubbles or space from being made between bread pieces.
  • Bake for 20 minutes or until top is golden brown.
  • Cool for several minutes before serving. Store in the refrigerator for 2-3 days.

Nutrition Facts : Calories 195 kcal, Carbohydrate 21 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 134 mg, Sodium 174 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLUEBERRY MUFFIN BREAD



Blueberry Muffin Bread image

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 13

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup (80ml) milk, at room temperature
1 and 1/2 cups (250g) fresh blueberries*
optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  • Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.

Provided by KARAN1946

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h

Yield 10

Number Of Ingredients 12

12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

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

Nutrition Facts : Calories 485.2 calories, Carbohydrate 51.9 g, Cholesterol 279.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 13.3 g, Sodium 451.2 mg, Sugar 33.3 g

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.

BLUEBERRY FRENCH TOAST MUFFINS



Blueberry French Toast Muffins image

Categories     Breakfast & Brunch     Muffins     Snacks     Dessert     Breads     Using Frozen Blueberries

Yield 12 muffins

Number Of Ingredients 8

4 large eggs
1 cup milk, any type
3 tablespoons pure maple syrup
1 teaspoon cinnamon
2 teaspoons vanilla
12 ounces whole grain bread, cut into small pieces (about 6 cups)
1 cup fresh or frozen blueberries
Optional toppings: maple syrup, powdered sugar

Steps:

  • Preheat oven to 350°F. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain or top them with a little bit of maple syrup or powdered sugar.

Nutrition Facts :

BLUEBERRY MUFFIN FRENCH TOAST



Blueberry Muffin French Toast image

My 13-year-old daughter and her friends asked for French toast at a sleepover, but we were out of bread. I used muffins instead, and they loved it. Double or triple this recipe for a holiday brunch. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

4 day-old jumbo blueberry muffins
3 large eggs
3/4 cup refrigerated French vanilla nondairy creamer
1/4 teaspoon ground cinnamon
3 tablespoons butter
Confectioners' sugar, optional

Steps:

  • Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices., In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.

Nutrition Facts :

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