French Toast Overnight Blueberry Stuffed Recipes

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OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

Blueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. -Cristy King, Scott Depot, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
1 cup packed brown sugar
12 slices French bread (1 inch thick)
7 large eggs
1-3/4 cups 2% milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups fresh or frozen unsweetened blueberries, thawed
Maple syrup, optional

Steps:

  • In a small saucepan, melt butter over medium heat. Remove from heat; whisk in brown sugar. Spread into a greased 13x9-in. baking dish; top with bread. In a bowl, whisk eggs, milk, vanilla, cinnamon and salt; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Turn bread slices. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Top with blueberries; bake 10 minutes longer. Let stand 5-10 minutes before serving. If desired, serve with syrup.

Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 263mg cholesterol, Sodium 606mg sodium, Carbohydrate 69g carbohydrate (44g sugars, Fiber 3g fiber), Protein 14g protein.

BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!

Provided by masons_mom

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h50m

Yield 12

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 56 g, Cholesterol 68.1 mg, Fat 9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.6 mg, Sugar 37.2 g

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE



Overnight Blueberry French Toast Casserole image

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

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

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



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.

OVERNIGHT BLUEBERRY FRENCH TOAST



Overnight Blueberry French Toast image

A very easy, great-tasting casserole for your family or breakfast guests. I suggest serving it with maple syrup and fresh fruit and/or sausage for a complete meal. Plan ahead- this needs to sit overnight. Adapted from the One Armed Chef cookbook.

Provided by Munchkin Mama

Categories     Breakfast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf French bread, sliced 1-inch thick (probably wont need the whole loaf)
6 large eggs
2 cups milk
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 cup brown sugar, divided
1/4 cup butter (or stick margarine)
1 cup chopped pecans (optional)
2 cups blueberries (fresh or frozen)

Steps:

  • Grease a 13 x 9 inch baking dish.
  • Arrange the bread in a single layer in the dish.
  • In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
  • Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
  • When ready to bake, preheat the oven to 400 degrees.
  • In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
  • Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
  • Bake for 45 minutes until set and golden brown on top.
  • Serve with warm maple syrup.

Nutrition Facts : Calories 1101.6, Fat 20.3, SaturatedFat 9.6, Cholesterol 217.7, Sodium 1502.5, Carbohydrate 191.9, Fiber 7.4, Sugar 47.4, Protein 39.5

BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

From the Hennessey House Bed & Breakfast, Napa, California. This is very rich but so good. Time does not include overnight time in the refrigerator. Use a good quality syrup from the NE.

Provided by lazyme

Categories     Breakfast

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 10

9 eggs
1 1/2 cups milk
1/3 cup maple syrup
8 ounces cream cheese, 1-inch cubes
1 loaf sourdough bread, sliced
0.5 (16 ounce) package frozen blueberries
1/2 cup sugar
1/2 cup water
0.5 (16 ounce) package frozen blueberries
1/2 tablespoon cornstarch

Steps:

  • Grease the bottom of one pyrex dish (9x13).
  • Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
  • Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
  • Add your second layer of bread on top of your cream cheese and berries.
  • Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
  • Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
  • Blueberry Sauce:.
  • Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

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

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES



Cream Cheese-Stuffed French Toast with Blueberries image

This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.

Provided by KOSMOND214

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h30m

Yield 10

Number Of Ingredients 14

cooking spray
1 loaf crustless white bread, cubed
6 cups fresh blueberries
1 (8 ounce) package cream cheese
½ cup white sugar
½ cup sour cream
1 ¼ teaspoons vanilla extract
½ loaf French bread
7 large eggs
1 ½ cups milk
1 ½ cups half-and-half
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup powdered sugar

Steps:

  • Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
  • Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
  • Cut French bread into ten 1-inch thick slices and place on top.
  • Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g

BAKED STUFFED BLUEBERRY FRENCH TOAST FOR 2



Baked Stuffed Blueberry French Toast for 2 image

Made the day before just sprinkle on topping and place in oven. Hop in the shower and breakfast is ready. A great way to start any day. Baked french toast filled with cheese and blueberries. One of my RSC recipes That I didn't enter. Go figure!

Provided by Rita1652

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

3 ounces mascarpone cheese or 3 ounces cream cheese
1/2 teaspoon vanilla extract
1/2 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
4 -5 ounces fresh blueberries
4 slices challah (or your favorite)
1 tablespoon whole wheat flour
1 pinch salt
2 eggs
1/2 cup low-fat milk (any will work) or 1/2 cup whole milk (any will work)
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
1/2 tablespoon Splenda brown sugar blend (regular brown sugar 1 tablespoon)
3 tablespoons graham crackers, crushed
1 tablespoon butter, melted
2 tablespoons prepared whipped topping

Steps:

  • Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
  • Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
  • Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
  • Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
  • Place on counter at room temperature in morning.
  • Preheat oven to 350 degrees.
  • Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
  • Bake for 25-35 minutes.
  • Enjoy topped with whipped cream.
  • Optional toppings of syrup, and or yogurt.
  • Garnish:.
  • cinnamon and sugar.
  • fresh blueberries.

Nutrition Facts : Calories 497.1, Fat 17.8, SaturatedFat 7.5, Cholesterol 248, Sodium 601.5, Carbohydrate 66.5, Fiber 4.2, Sugar 16.7, Protein 17.7

OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE



Overnight Blueberry French Toast Recipe image

A delicious breakfast you can prepare the night before to have a hot, tasty breakfast in the morning!

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 10

12 slices Texas toast bread (cut into cubes)
1(8 ounce) package cream cheese (cut into cubes)
1 cup fresh blueberries
12 large eggs
1/3 cup maple syrup
2 cups whole milk
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup fresh blueberries

Steps:

  • Spray a 9 x 13 inch pan with nonstick cooking spray.
  • Arrange 1/2 of the bread cubes in the bottom of the pan.
  • Spread cream cheese cubes and blueberries over the bread cubes.
  • Top with remaining bread cubes.
  • Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  • Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
  • For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
  • Stir in blueberries and simmer for 10 minutes.
  • Serve over french toast.

Nutrition Facts : Servingsize 1 serving, Calories 862 kcal, Fat 57 g, SaturatedFat 31 g, Cholesterol 176 mg, Sodium 642 mg, Carbohydrate 63 g, Sugar 34 g, Protein 25 mg

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