Blueberry Cream Cheese French Toast Casserole | Overnight Breakfast Casserole | Just A Pinch Recipes
This overnight blueberry french toast casserole is always a winner! Everyone loves waking up to this easy breakfast casserole that is bursting with blueberries in every bite and pairs ridiculously well with bacon and a mimosa. The perfect breakfast for Mother's Day, Easter brunch, Christmas morning or a random Sunday.
Get the full recipe for Breakfast Cream Cheese French Toast Casserole here:
Easy French Toast Casserole | Quick Breakfast Recipe| Quarantine Breakfast
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Easy French Toast Casserole | Quick Breakfast Recipe| Quarantine Breakfast
This recipe is an easy french toast casserole recipe perfect for Easter, Thanksgiving or any big family breakfast. You can prepare this overnight french toast casserole and bake it in the morning for an absolutely delicious breakfast meal.Try this french toast casserole with cream cheese or strawberry french toast casserole. Even the butter pecan french toast you can make you own homemade butter syrup to go with it. Enjoy!!
Ingredients
2 cup of cut up bread
few apple slices optional
1 cup whole milk
4 eggs
1 tsp nutmeg
1 tsp vanilla extract
1 tbsp cinnamon
2 tbsp maple syrup
salt to taste
1/3 cup unsalted butter
1/4 cup brown sugar
1 tbsp cinnamon
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Baked Blueberry French Toast Casserole | Blueberry Cream Cheese French Toast
How to make a delicious and easy Blueberry French Toast Casserole or Blueberry Bread Pudding! Perfect for Sunday morning breakfast or Party Dessert. This dish is always a crowd pleaser! Step by step instructions on how to make a Blueberry French Toast Casserole!
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Blueberry French Toast Casserole with Cream Cheese
Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!
↓↓↓↓↓ BLUEBERRY FRENCH TOAST BAKE RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
8 ounces cream cheese
1/4 cup light brown sugar
20 ounces sourdough bread*
2 cups fresh blueberries*
8 large eggs
2 cups whole milk
1/4 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping -
4 tablespoons salted butter
1/3 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
INSTRUCTIONS:
1. Before you get started layering your recipe, go ahead and grease a 9″x13″ baking dish with cooking spray.
2. Combine the cream cheese and brown sugar in a mixing bowl, and set aside.
3. Cube the bread into small 1-inch cubes, and add 1/2 of your bread cubes to the bottom of the baking dish.
4. Spoon small dollops of the cream cheese mixture onto the bread cubes until you've used it all.
5. Sprinkle half the blueberries over the bread and cream cheese.
6. Add the remaining bread cubes on top of the blueberries.
7. Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.
8. In a large bowl or glass measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
9. Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.
10. At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight.* Or you can go ahead and mix up the streusel topping and bake it.
11. When you're ready to bake your blueberry French toast bake, go ahead and preheat your oven to 350° F.
12. In a small mixing bowl, combine the salted butter, brown sugar, flour, and cinnamon with a pastry blender.
13. Crumble the topping over the entire French toast casserole.
14. Cover the baking dish with aluminum foil, and bake at 350° F for about 45-50 minutes. Then uncover and bake an additional 15 to 20 minutes.*
15. Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, or more blueberries.
*While I use sourdough, which I get at Aldi or make homemade, you can use other types of bread, including plain old sandwich bread, Challah bread, French bread, brioche, gluten-free bread, etc. The choice is up to you. You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don't have any egg mixture just sitting off to itself making a mini quiche in your casserole. You can also dry the bread out a bit by opening up the bag the night before and letting it get air. Or spread the slices out on a baking sheet the morning of, and let sit in a low heat oven for just a bit to lose some of the moisture.
*If you're wondering whether to use frozen blueberries over fresh, you likely would be fine to use frozen blueberries. Be aware, though, that using frozen fruit can add more moisture to whatever recipe you're making, so your baked French toast could end up a little on the mushy side.
*I prefer to refrigerate my overnight blueberry French toast overnight because it lets everything sit and soak into the bread a little longer, bringing out all of the wonderful flavors later on when baking. But sometimes I just want to bake it and be done. And that's ok too.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Ina combines challah with raspberries and a sweet custard to create a moist French toast!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Raspberry Baked French Toast
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Baked French Toast Casserole is the Best Make-Ahead Brunch | Today's Special
Making traditional French toast for a crowd requires standing over the stove making batch after batch. To avoid that, we opt to make a baked French toast casserole, which produces tender, lightly sweet French toast with an easy, hands off method.
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