Craving a delightful breakfast or brunch dish that combines sweet, tangy, and fluffy flavors? Look no further than our Overnight Blueberry French Toast! This delectable recipe is a true culinary masterpiece, offering a symphony of textures and flavors that will tantalize your taste buds.
Soak your bread slices in a luscious mixture of eggs, milk, vanilla extract, cinnamon, and nutmeg, allowing them to absorb all that rich flavor overnight. Come morning, simply cook them to perfection in a hot skillet. The result? Pillowy-soft interiors encased in a crispy, golden-brown crust—an irresistible combination that will leave you craving more.
But the magic doesn't stop there. We've also included two additional recipes to elevate your French toast experience. Our Blueberry Compote is a burst of sweetness and tanginess, made with fresh blueberries, lemon juice, sugar, and a touch of cinnamon. Drizzle it over your French toast for a pop of color and flavor.
And for those who love a creamy, decadent touch, our Maple Whipped Cream is the perfect finishing touch. Made with heavy cream, maple syrup, and a hint of vanilla extract, it adds a velvety richness that will make your taste buds sing.
These three recipes come together to create an unforgettable breakfast or brunch experience. Treat yourself and your loved ones to this culinary delight, and savor every bite of the Overnight Blueberry French Toast, Blueberry Compote, and Maple Whipped Cream.
OVERNIGHT BLUEBERRY FRENCH TOAST
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
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
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
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
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
OVERNIGHT BLUEBERRY FRENCH TOAST
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.
OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST
Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.
Provided by By Cindy Rahe
Categories Breakfast
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Lightly butter 13 x 9-inch (3-quart) baking dish.
- In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
- In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
- Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g
CINNAMON BLUEBERRY OVERNIGHT FRENCH TOAST
Cinnamon, vanilla, and blueberries mingle together in this scrumptious overnight french toast bake. Make-ahead recipes like this have been my salvation for many a holiday - and we especially love this one. Prep time includes the 1 hour for the bread cubes to sit out to harden.
Provided by Kare for Kitchen Treaty
Time 2h20m
Number Of Ingredients 11
Steps:
- Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
- Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
- To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
- Bake for 60 - 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
- Cut into squares and serve with additional blueberries and maple syrup.
OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- *I buy Brioche buns at Whole Foods, because not only are they delicious, but they aren't horribly expensive. Using an "egg-based" bread will yield the best results. My second choice would be using a French bread that is stale. I don't recommend using plain white bread, but no matter what-- be sure that the bread isn't moist and fresh. Otherwise, you'll end up with gummy French Toast. For the casserole: Spray a 9x13-inch (I use an oval 11 x 9-inch dish) with non-stick spray Cut the bread into 1-inch cubes. Spread half of the bread into the pan, and then spread the cream cheese cubes. Note: I actually added all of the bread, then nestled the cream cheese cubes in between and sprinkled the blueberries throughout (rearranging them until I liked the way it looked. Sprinkle the cinnamon sugar on top. Custard: Whisk eggs in a bowl, add the milk, maple syrup and vanilla. Whisk until well combined. Pour, evenly, over the bread and berry mixture. Cover with plastic wrap, and refrigerate overnight. (I set an oval plate on top to weight it down a bit.) In the morning: Remove the casserole and allow to come to room temperature for about 30 minutes. Preheat the oven to 350°F. Replace the plastic wrap with aluminum foil, and bake for 30 minutes. Remove the foil, and bake for 30 minutes more-- or until it is set in the center and has a golden color. Blueberry sauce: In a medium saucepan, mix the sugar and cornstarch (or Instant Jel) together to evenly combine. Add the lemon zest. Add the water, while whisking (to prevent lumps). Bring to a boil over medium heat, stirring constantly. Add the blueberries (no need to thaw, if frozen), and reduce the heat to medium-low. Simmer for about 10 minutes, or so, or until the blueberries begin to pop. Keep on low heat until the casserole is ready. Remove the casserole from the oven, and top with the blueberry sauce. Be prepared for people wanting seconds!
OVERNIGHT BLUEBERRY FRENCH TOAST RECIPE
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
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
Tips:
- Use fresh blueberries: Fresh blueberries will give your French toast the best flavor. If you don't have fresh blueberries, you can use frozen blueberries, but thaw them before using.
- Don't overcrowd the pan: When cooking the French toast, don't overcrowd the pan. This will prevent the French toast from cooking evenly.
- Cook the French toast over medium heat: Cooking the French toast over medium heat will help it cook evenly and prevent it from burning.
- Serve the French toast immediately: French toast is best served immediately after it is cooked. If you need to keep it warm, you can place it in a warm oven.
Conclusion:
This overnight blueberry French toast is a delicious and easy breakfast that is perfect for a special occasion. The combination of blueberries and cream cheese is a classic, and the French toast is cooked to perfection. With just a few simple ingredients, you can make this dish that will impress your family and friends.
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