Blueberry Almond French Toast Bake

The perfect indulgence for a special day. Thank you Valerie's Kitchen

1 loaf (12 slices) Texas Toast or thick sliced bread
8 ounces mascarpone cheese
6 ounces fresh blueberries
8  eggs
2 cups whole milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the almond topping:
3 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup sliced almonds

• Preheat oven to 350 degrees and coat a 9 x 13 inch baking dish with non-stick cooking spray.
• Cut slices of bread into 1 inch cubes. 
• Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. 
• Drop small pieces of mascarpone over the top of the blueberries. 
• Top with remaining bread cubes.
• In a medium mixing bowl whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. 
• Pour the mixture evenly over the top of the bread cubes. 
• Cover the dish with plastic wrap and refrigerate overnight.
• The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees. 
• Combine melted butter, brown sugar, and almonds in a small mixing bowl. 
• Sprinkle evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes or until casserole is golden brown on top. 
•  If needed you can broil the top briefly to further brown the crust. 
• Let rest 10 minutes before serving.

Patriotic French Toast

French toast with a cream cheese topping and fresh fruit! With its red, white and bluse colours... its perfect for Memorial Day or the 4th of July. Thank you All Recipes

1 (10 ounce) package frozen strawberries, thawed
1 cup fresh blueberries
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 cups milk
2 eggs, beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons butter
8 thick slices bread

• Preheat an oven to 250 degrees F (120 degrees C).
• Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. 
• Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. 
• Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
• Melt butter over medium heat in a large skillet or griddle. 
• Dip bread into egg mixture, coating thoroughly. 
• Cook until well-browned on both sides, about 5 minutes. 
• Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
• Spread the cream cheese mixture over each slice of french toast
• Top with 2 tablespoons of the fruit. 
• Serve immediately.

Mascarpone Stuffed French Toast with Peaches

Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too. This recipe serves 8 but can be easily halved. Thank you All Recipes

8 fresh peaches
½ cup sugar
4 pinches ground nutmeg
½ teaspoon ground cinnamon
4 Mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
¾ cup milk
½ teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. 
• Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. 
• Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. 
• Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. 
• Slice the rolls into 1 1/4-inch-thick slices. 
• Lay each slice of bread on a board
• With a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. 
• Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. 
• Scoop this mixture into a small plastic bag. 
• Cut off one corner of the bag
• Pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. 
• Melt butter with oil over medium heat in a large nonstick skillet. 
• Dip each stuffed piece of bread into the batter
• Add to the skillet, and cook until browned on both sides. 
• Serve hot with the warm peach sauce.
• If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.

Pumpkin French Toast

Warm buttery French Toast with a hint of Pumpkin Pie. Thank you Kristine in Between

• ½ cup milk
• ¼ cup pumpkin puree
• 2 eggs
• 1 TBS honey
• 1 tsp vanilla
• ½ tsp pumpkin pie spice
• 6 slices sprouted wheat bread
• Butter for griddle

• In a medium size bowl, whisk together all ingredients until smooth.
• Preheat griddle to 350 degrees and melt butter.
• Dip bread in egg mixture and coat both sides.
• Cook on griddle until golden brown on both sides.
• Serve with butter, warm 100% maple syrup, fresh whipped cream, and/or chopped pecans.

Pumpkin French Toast

Thank you Cook This Again Mom

 

8 slices of Crusty Bread (or a bread of your choice)

2 Eggs

1 tablespoon canned Pumpkin

2 tablespoons Milk

1 teaspoon Pumpkin Pie Spice

2 teaspoons Brown Sugar

 

• Cut the bread into 3/4 to 1 inch slices.
• Pre-heat a pan over medium to medium high heat.
• Mix together the eggs, pumpkin, milk, pumpkin pie spice, and brown sugar.
• Dip both sides of the bread into the egg mixture and put into the preheated pan.
• Cook for a couple of minutes until golden brown.
• Flip over the french toast and cook for a couple more minutes,
• Serve with maple syrup.

 

Lightened Creme Brulee French Toast

Perfect for breakfast. Thank you Food Done Light

1 stick (1/2 cup) light butter
1 cup packed light brown sugar
2 tbsp. light corn syrup
1 12″ french baguette
2 large eggs
3/4 cup egg substitute or equivalent to 3 eggs
1 1/2 cups vanilla coconut creamer or soy creamer
1 tbsp. Grand Marnier
1/4 tsp. kosher salt

• Spray a 13″ x 9″ baking dish with cooking spray.
• In a small heavy saucepan over medium heat, melt butter, sugar and corn syrup  Stir continuously until the mixture is smooth.  Pour the mixture into the bottom of the baking dish.
• Place slices of bread into a single layer into the baking dish.  Squeeze in the bread so it fits tightly together.
• In a large bowl, whisk together eggs, egg substitute, creamer, Grand Marnier and salt.
• Pour mixture evenly over the bread.  Cover with foil and refrigerate for at least 8 hours or overnight.
• Take off the foil and bake for 30 to 40 minutes or until French toast is puffed and slightly golden.
• Serve immediately.  There is no need for syrup.  The delicious caramel is all you need.

Nutritional value per serving:

Calories 319    Fat 10 grams    Carbs 52 grams    Fiber 1 gram    Protein 7 grams

Upside Down Banana-Walnut French Toast

Adapted from a Betty Crocker recipe, this dish can be prepared the night before so in the morning all you have to do is bake it.  Perfect for making breakfast or brunch for a big crowd of people. 

 

1 1/2cups packed brown sugar 
1/2cup butter or margarine, melted
1/4cup light corn syrup
1/2cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 tsp. ground cinnamon
Powdered sugar, if desired

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 
• In large bowl, stir brown sugar, cinnamon butter, corn syrup and walnuts until smooth. 
• Gently stir in bananas. 
• Spoon mixture into baking dish.
• Reserve ends of bread for another use because they don't soak up the egg mixture very well. 
• Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
• In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. 
• Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 325°F. 
• Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. 
• Serve portions upside down, spooning sauce from bottom of dish over each serving. 
• Sprinkle with powdered sugar.