Recipe: Baked Blueberry Stuffed French Toast
Breakfast and BrunchBLUEBERRY FRENCH TOAST
2 cups milk
3 eggs
1 tbsp sugar
2 tsp vanilla
1/2 cup butter, melted (divided use)
12 slices bread
2 cups fresh blueberries
Mix together milk, eggs, sugar and vanilla; set aside.
Spread 1/4 cup of the butter in cookie sheet.
Dip 6 bread slices in egg mixture and place on cookie sheet. Top bread with blueberries and brown sugar.
Dip remaining bread in egg mixture and place over top of blueberries. Pour remaining 1/4 cup melted butter over top of bread.
Bake at 350 degrees F for 35-45 minutes or until crisp and brown.
Makes 6 servings
Source: Sherilyn Schamber
2 cups milk
3 eggs
1 tbsp sugar
2 tsp vanilla
1/2 cup butter, melted (divided use)
12 slices bread
2 cups fresh blueberries
Mix together milk, eggs, sugar and vanilla; set aside.
Spread 1/4 cup of the butter in cookie sheet.
Dip 6 bread slices in egg mixture and place on cookie sheet. Top bread with blueberries and brown sugar.
Dip remaining bread in egg mixture and place over top of blueberries. Pour remaining 1/4 cup melted butter over top of bread.
Bake at 350 degrees F for 35-45 minutes or until crisp and brown.
Makes 6 servings
Source: Sherilyn Schamber
MsgID: 3158900
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2016 Daily ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2016 Daily ...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (23)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Succussful Coffee Break Menu
- Blueberry Walnut Coffee Cake
- Spinach and Cheese Strata
- Cranberry Orange Nut Pancakes (using biscuit mix)
- Orange Granola
- Chilies Rellenos Souffle (1980's)
- Italian Spinach Brunch Casserole
- Corn Waffles (1960's)
- Goetta (German Breakfast Treat) (2)
- Cauliflower Scamble (breakfast scramble using chickpeas and kale)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!