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anitamarie
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| Posted: March 12 2009 at 10:20pm | IP Logged
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Recipe without nuts. We have 3 people with nut allergies here for brunch on Sunday, one of them my own ds. (There are no nuts in our house but us!) All the recipes I have come across have nuts. I know I have had this without nuts. Any help would be greatly appreciated.
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JodieLyn
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| Posted: March 12 2009 at 10:35pm | IP Logged
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You can make this with other fruit.. apple pie filling for instance 
Quote:
Blueberry French Toast Cobbler
(6 servings)
6 slices french bread or good quality white bread (or whatever it takes
to cover the bottom of a 9x13 pan)
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
4-1/2 cups frozen or fresh blueberries
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons melted butter
1/4 cup powdered sugar
Slice bread about 3/4 inch thick. Place on a rimmed baking sheet or jelly roll pan.
In a medium bowl, whisk together eggs, milk, baking powder, and vanilla.
Pour over the bread, turning the bread to coat completely. Cover with plastic wrap and let sit at room temperature for one hour, or refrigerate over night.
Grease a 9x13 inch baking pan. Combine frozen blueberries, granulated sugar, cinnamon and cornstarch, stirring to mix well. Transfer to the baking pan.
Place bread, wettest side up, on berries. Wedge slices in tightly, cutting some pieces to fit if necessary. Brush tops of bread with melted butter.
Bake in center of preheated 450 degree oven for 25 minutes, or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sift powdered sugar over the top. Let sit 5 minutes before serving.
With a wide spatula, lift toast onto serving plates, then spoon blueberry sauce over the top.
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Mary Chris
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| Posted: March 13 2009 at 7:16am | IP Logged
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Here is the one we use.
Overnight French Toast
2T corn syrup (We omit this and use maple syrup)
1/2 cup butter or margarine
1 cup brown sugar
1 loaf french bread
8 eggs
1 1/2 cup milk
1 tsp vanilla
1 tsp cinnamon
In a small saucepan, combine syrup, butter and brown sugar until sugar dissolves. Pour this mixture over the bottom on a 9x13 baking pan.
In a bowl, beat together the eggs, milk, vanilla, and cinnamon.
Slice bread into about 17-20 slices and dip into egg mixture until well coated.
Place bread vertically over the sugar mixture in the pan, pour remaining egg mixture over bread, cover and refrigerate overnight.
Bake uncovered at 350 for 45 minutes.
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KackyK
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| Posted: March 13 2009 at 7:38am | IP Logged
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Okay I'm bummed we just ate cold cereal...these look yummy!!!
Thanks for the recipes!
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KackyK
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SusanJ
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| Posted: March 13 2009 at 8:50am | IP Logged
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I use Mary Chris's recipe, too--even subbing maple syrup. Very yummy!
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anitamarie
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| Posted: March 13 2009 at 1:45pm | IP Logged
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Thanks for the recipes, I may have to make both!!!
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SuzanneG
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| Posted: March 13 2009 at 2:01pm | IP Logged
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Everyone BEGS for this casserole !!! I got it from this breakfast thread in the archives.
**Tear up 16oz french bread into small pieces & place in a greased 9 X 13 dish.
**Cut up 8 oz cream cheese & stick of butter in a microwave-safe bowl. ALMOST melt in microwave (some small chunks of cream cheese in mostly melted butter).
**Mix in 1/2 cup of pure maple syrup. Pour mixture over bread.
**Then beat 10 eggs & 2 cups of milk and pour over whole thing. **Refridgerate overnight.
**In the morning, bake at 350 for about 30-45 minutes or so. Fruit and bacon are nice additions, but not always during the week due to time/mess for breakfast meats.
We don't use pure maple syrup, so the regular syrup needs to be increased.....to 3/4 - 1 cup. It is SO GOOD!!! Tastes like a danish cuz of the cream cheese.
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Mom of 7 (Girls - 14, 12, 11, 9, 7 and Boys - 4, 1)
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snowbabiesmom
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| Posted: March 13 2009 at 2:08pm | IP Logged
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Ooo these look good! I 've been thinking about making something like this. we usually go all out on Sunday mornings after Mass, so I'll have to go and print these out! Thanks!
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jenk
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| Posted: March 13 2009 at 6:17pm | IP Logged
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We just had this for breakfast today!
I'm a "toss it in" kind of girl so here's my best guess at proportions, which depend on what size pan I use
Basic ingredients:
bread cubes
cream cheese
blueberries (optional)
eggs
milk
vanilla
cinnamon
nutmeg (optional)
Cover the bottom of a rectangular glass pan with bread cubes (you could also butter the pan for ease of removal but I forget this step more than I remember)
cube cream cheese and place randomly on the cubed bread- as much or as little as you'd like
I also toss blueberries (frozen or fresh) on at this point
Cover with another layer of bread cubes
Now mix 4-6 eggs and 1 1/2 to 2 cups of milk with 1/4 to 1/2 cup maple syrup 1tsp vanilla, cinnamon, and nutmeg to taste and pour over the casserole. If it's not wet enough I mix another egg or two and more milk without the spices or syrup to pour over.
Refrigerate overnight. In the morning bake at 350 for 35-45 minutes
This is sooo yummy! We usually add a drizzle of maple syrup but powdered sugar or whipped cream would be good too.
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Jen
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anitamarie
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| Posted: March 13 2009 at 7:59pm | IP Logged
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Thank you guys so much. These are all such great recipes. I'm going to print them out and try them all at some point.
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Molly Smith
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| Posted: March 14 2009 at 7:24am | IP Logged
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SuzanneG wrote:
Everyone BEGS for this casserole !!! I got it from this breakfast thread in the archives.
**Tear up 16oz french bread into small pieces & place in a greased 9 X 13 dish.
**Cut up 8 oz cream cheese & stick of butter in a microwave-safe bowl. ALMOST melt in microwave (some small chunks of cream cheese in mostly melted butter).
**Mix in 1/2 cup of pure maple syrup. Pour mixture over bread.
**Then beat 10 eggs & 2 cups of milk and pour over whole thing. **Refridgerate overnight.
**In the morning, bake at 350 for about 30-45 minutes or so. Fruit and bacon are nice additions, but not always during the week due to time/mess for breakfast meats.
We don't use pure maple syrup, so the regular syrup needs to be increased.....to 3/4 - 1 cup. It is SO GOOD!!! Tastes like a danish cuz of the cream cheese.
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I second this! We've been making it since it appeared on that thread! It is wonderful. We use the real maple, just because I prefer it, and I can tell a big taste difference. It does taste just like a cheese danish. Can't recommend it highly enough. It'd be great on an Easter brunch buffet!
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Molly Smith in VA
Mom to seven beautiful children, ages 1-14
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Topic: Your Favorite French Toast Casserole...
