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Blueberry French Toast Cobbler Recipe
Blueberry French Toast Cobbler Recipe photo by Taste of Home

Blueberry French Toast Cobbler Recipe

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Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings. —Mrs. Marie Herr, Berea, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 4 Eggland's Best Eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 10 slices day-old French bread (3/4 inch thick)
  • 4-1/2 cups unsweetened frozen blueberries
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Nutritional Facts

1 serving (1 piece) equals 240 calories, 8 g fat (4 g saturated fat), 120 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight.
  2. In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight.
  3. Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
  4. Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly. Yield: 6-8 servings.
Originally published as Blueberry French Toast Cobbler in Cookin' Up Country Breakfasts Cookbook 1994, p43

Nutritional Facts

1 serving (1 piece) equals 240 calories, 8 g fat (4 g saturated fat), 120 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Blueberry French Toast Cobbler(2)

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   (2)
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MY REVIEW
Reviewed Jan. 25, 2011

We made this for our son's special birthday breakfast. I loved that this recipe was lower in fat, only 3 TBSP. for the whole thing! the frech toast part was simple and a good overall texture.

When making the blueberry mixture i will rduce the sugar by half next time. or use 1/4 cup brown sugar or honey.

also, i'm inspired by the success of this french toast and fruit combination, and next time i will make it with an apple cinnamon mixture.

Also, maybe my french bread was too big, but, i could not get 10 slices of bread into my 13x 9 pan.

When the recipe called for us to ' pour into a large shallow baking dish'. I assumed this meant a 13 x 9, but the bread did not fit. so i did a 15x 2 x 11 jelly roll pan and, added one more egg and 1/4 cup of milk to my mixture. it worked out nicely.

MY REVIEW
Reviewed Feb. 12, 2010
I made this for Christmas morning and it was a hit! The only thing I changed, instead of using just blueberries I bought the mixed frozen berries which were blackberries, strawberries and blueberries....wonderful! Everyone thought I slaved and slaved over this dish, it was impressive and easy to do.
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