Blueberry Cream Cheese French Toast with Blueberry Syrup

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As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes.  I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.

I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet.  King’s Hawaiian bread would work nicely, too.  I used frozen blueberries for both the casserole and the syrup and they worked perfectly.

I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.

Blueberry Cream Cheese French Toast with Blueberry Syrup

VIEW PRINTABLE RECIPE HERE!

French Toast:

12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.

Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.

Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.

Top with sauce.

Makes 8 servings.

Syrup:

1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter

Cook water, sugar, and cornstarch together until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Happy Cooking!

Creme Brulee French Toast

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I have seen this recipe all over the internet and it’s in many, many cookbooks and for good reason I think.  While it may not taste taste exactly like creme brulee,  it has enough of the flavor to make a very special breakfast.

I like this recipe because it’s put together the night before and baked in the morning ~ which is perfect for us non-morning people!  The recipe called for French bread but I use a loaf of challah and it worked perfectly.  I did not remove the crusts since they were soft.  Oh and please use the Grand Marnier brand of orange liqueur ~ it’s worth it!   There is no need for syrup since the brown sugar mixture will be your syrup.

This is how it looks coming out of the oven:

This is how it looks when you take a piece out and flip it over:

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tbsps light corn syrup
6 slices French, crusts removed
5 eggs
1 1/2 cups half and half (I used fat free)
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt

Melt butter in a small saucepan over medium heat. Mix in the brown sugar and corn syrup and stir until sugar is dissolved. Pour this mixture into a 9×13 baking dish.

Arrange bread in the baking dish on top of the sugar mixture in a single layer. In another bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt. Pour over the bread in the pan. Cover and put in the refrigerator for at least 8 hours or overnight.

In the morning, preheat the oven to 350º. I put the dish on the counter while the oven is heating to take off the chill.

Bake, uncovered, 35-40 minutes until puffed and lightly browned. Mine gets very puffy but settles down as it cools.

Makes 6 servings.

Happy Cooking!

Grand Marnier French Toast with Berry Compote

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Happy Father’s Day!

If you want a special breakfast, this is it. It’s easy to make but tastes like you’ve been cooking all morning. The recipes makes ALOT of berry compote. I am going to freeze the leftovers to use on pancakes or to make a berry shortcake dessert. I used King’s Hawaiian bread because this area is not a hotbed of culinary ingredients so sometimes I have to make do with what I can find. It would be better to use challah if you can get it. I also used thawed frozen mixed berries.

The recipe came from the July issue of Bon Appetit. I did feel that there was too much vanilla in the egg mixture so I would cut it down next time to 1/2 tsp or 1 tsp. Sorry about the picture ~ I never said I was good photographer 😉

Grand Marnier French Toast with Berry Compote

Compote:
1 cup orange juice
1 cup sugar
1/2 cup spiced rum
2 tbsps cornstarch
2 tbsps water
6 mixed mixed fresh berries or thawed frozen mixed berries

French Toast:
8 large eggs
1 cup milk
2 tbsps Grand Marnier or other orange liqueur
1 1/2 tsps vanilla extract
1 cup orange juice
8 1-inch slices of challah, brioche or other egg bread
butter
confectioner’s sugar for garnish

Compote: Place orange juice, sugar and rum in a large saucepan and bring to a boil to dissolve sugar. Stir cornstarch and water together in a small bowl and add to orange juice mixture. Boil until thickened, stirring constantly, about 1 minute. Add the berries, reduce heat to medium, and stir until berries soften and are heated through, about 3 or 4 minutes.

French Toast: Whisk together first 4 ingredients, then whisk in orange juice. Transfer to 15×10 glass baking dish. Add bread slices to the egg mixture; turn to coat. Let stand until bread absorbs most of the egg mixture, turning bread occasionally.

Heat griddle or large heavy frying pan over medium heat. Melt butter. Cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Keep warm in 250º oven (on a cookie sheet) if needed while cooking rest of toast.

Divide French toast among the plates, spoon compote over the top and dust with confectioner’s sugar.

Serves 6 to 8

Happy Cooking!