Recipe: Blueberry French Toast (4)

Hi,

I hope one of the following is what you are looking for.

Kim

Baked Blueberry French Toast 1

1 loaf white bread (no crusts)
1/2 loaf french bread
6 c. fresh/frozen blueberries (rinsed)
8 oz. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
7 eggs
1 1/2 c. milk
1 1/2 c. half & half
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 c. powdered sugar

Cut white bread into cubes and place into the bottom of a greased 9x13 pan. Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 minutes. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 tsp. vanilla. Spread over blueberries.

Cut french bread into 10-1 inch thick slices, place over cream cheese.

Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.Baked Blueberry French Toast 2

1 loaf crusty French bread (about 1 lb.)
11 ounces low-fat cream cheese or Neufchatel, softened
8 eggs, beaten to blend
1/3 cup maple syrup plus extra for serving
1/2 cup sour cream
1/2 cup plain yogurt
1/2 cup milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1-1/2 cups frozen blueberries from a pour-out polybag

Heat oven to 350 degrees, unless preparing the dish the evening before. Grease or spray a 3- to 4-quart casserole or a 9x13-inch shallow baking dish. Cut the bread into 1/2-inch squares, more or less.

Process the cream cheese, eggs and maple syrup in a large food processor (or in two batches) until smooth. Add the sour cream, yogurt, milk, cinnamon and vanilla and process until smooth. (Do avoid overflow, process each separately, then stir all together in a larger bowl, if necessary.)

Place half the bread cubes in a single layer in the bottom of the greased baking dish. Sprinkle on the blueberries, even if still frozen. Pour on half the cream cheese mixture, spreading evenly. Layer on the remaining bread and pour on the remaining cream cheese mixture, spreading evenly.

Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes more at 350 degrees. The French bread layers should be well set, puffy and lightly browned on top. Cut with a narrow-edge spatula to serve, lifting out each portion on a broad blade. Garnish with sour cream and more blueberries (thawed), if desired. Serve hot with maple syrup.
Yield: 8 servings

Blueberry French Toast 3

12 slices of thick bread (Texas Toast)
2- 8 ounce packages of cream cheese
1 cup of fresh or frozen blueberries
10 eggs
1/3 cup maple syrup
2 cups milk

Remove the crusts from the bread and cube. Spray the bottom of a 9x13" glass baking dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream cheese and put on top of the bread. Distribute one cup of fresh or frozen blueberries over the cream cheese. Place remaining bread over the blueberries.

Beat the eggs, add the maple syrup and the milk. Pour mixture over bread and cheese. Place plastic wrap over dish and refrigerate overnight.

Bake the "French toast," covered with foil, in the middle of a preheated 350 degree F. oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.

1 cup water
1 cup sugar
2 tablespoons corn starch
2 cups fresh or frozen blueberries
(added to the recipe one cup at a time--see instructions)
1 tablespoon butter

To make the sauce: Cook the water, corn starch and 1 cup blueberries until it thickens. Then, add one more cup of blueberries and the butter. Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve. (Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination of both.

Serve the French toast with the sauce.

It is served at a B&B here in Maine, and it so delicious for a Sunday brunch.

Blueberry French Toast 4

1 loaf crusty French bread
12 oz soft cream cheese
8 large eggs, beaten
1/3 cup maple syrup (plus extra for serving)
1/3 cup sour cream
1/2 cup plain yogurt
1/2 cup low-fat milk
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 1/2 cups blueberries

May be prepared the night before and refrigerated until time to bake.

Heat the oven to 350 degrees.

Coat a 3 to 4-quart baking dish with nonstick cooking spray. Cut or tear the bread into 1/2 inch pieces. Process the cream cheese, eggs and maple syrup in food processor or blender until smooth. Add sour cream, yogurt, milk, cinnamon and vanilla, and process until well mixed.

Place half the bread in a single layer in the bottom of the baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, making sure to coat the bread with the liquid mixture.

Cover tightly with foil. Bake for 30 minutes covered with foil, then remove the foil and bake for 30 minutes more, until mixture is well set, puffy, and slightly browned. Insert a knife in center to check if done. The mixture should be the consistency of a bread pudding. Serve warm with maple or blueberry syrup on the side.