Blueberry French Toast Casserole Recipe Savory Nothings Step 1: prepare the base. cut the bread into 1 inch cubes. spread half of the cubes in a single layer across the bottom of a greased 13×9 inch baking dish. cut the cream cheese into 1 inch cubes, and scatter them over the bread. sprinkle the blueberries over the cheese layer, followed by the remaining bread cubes. Here’s a shortcut for creating “stale” crusty bread: spread the bread chunks on a lined baking sheet and toast in a 300°f (149°c) oven for 10 minutes. fruit: instead of blueberries, try strawberries, raspberries, or blackberries. in the fall, try cranberries or thinly sliced apples or pears. so many options!.
Blueberry French Toast Casserole Super Healthy Kids On a large baking sheet, spread bread in an even layer and bake, stirring halfway through, until lightly toasted but not browned, about 10 minutes. let cool on sheet. step 2 meanwhile, in a small. Preheat oven to 375°f. grease a 9 x 13″ baking dish. add half the torn bread to the dish then ½ cup of the blueberries, then more bread. in a large bowl, whisk the eggs until fully incorporated and frothy. whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon cinnamon, nutmeg and kosher salt. In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. pour over the bread. cover the pan tightly with plastic wrap and place in the refrigerator overnight. (if overnight is not possible, i recommend a minimum of 2 hours). Add water, sugar and cornstarch to a sauce pan. heat over medium high heat until boiling. continue to boil for 3 4 minutes. add blueberries and reduce heat to medium low. continue to heat, stirring occasionally until blueberries pop and sauce is dark purple, about 10 minutes. spoon on top of french toast and serve.
Overnight Blueberry French Toast Casserole Manila Spoon In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. pour over the bread. cover the pan tightly with plastic wrap and place in the refrigerator overnight. (if overnight is not possible, i recommend a minimum of 2 hours). Add water, sugar and cornstarch to a sauce pan. heat over medium high heat until boiling. continue to boil for 3 4 minutes. add blueberries and reduce heat to medium low. continue to heat, stirring occasionally until blueberries pop and sauce is dark purple, about 10 minutes. spoon on top of french toast and serve. Place the bread cubes on a baking sheet for at least 8 hours overnight so they dry out. if you do not have time to leave the bread out, see the notes. in a large bowl, add the whole milk, heavy cream, light brown sugar, eggs, vanilla extract, cinnamon, and salt. whisk together for 2 3 minutes or until fully mixed. Make the milk mixture: whisk the eggs, milk, sugar, lemon zest, and cinnamon in a medium bowl and then pour it into the casserole dish. cover and chill in the fridge for at least three hours or overnight. bake: when ready to bake, preheat the oven to 375 degrees f and put the rack in the center position.
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