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Blueberry French Toast Casserole

Blueberry French Toast Casserole is made with day old French bread, eggs, brown sugar, vanilla extract, cinnamon, milk and fresh blueberries topped with some powdered sugar, syrup and more fresh blueberries. 

Brunch time this spring is looking extra tasty with this delicious casserole with fresh berries. French toast casseroles are great for feeding guests or just for a nice weekend brunch with the family. They are really easy to toss together and are affordable. The blueberries add a nice pop of color to make a dish that typically looks little bleh, look really appetizing! Plus, the blueberries are sweet and add extra flavor. 

Blueberry French Toast Casserole

Blueberry French Toast Casserole has a crunchy outside layer and a really soft inside. You get a hint of cinnamon and juicy bites of berry. The perfect dish to wake up to! 

Tips & Tricks

Crusty Bread

Day old, crusty bread works best. You can buy a fresh loaf, cube it and then have it sit out for a couple hours or until it becomes slightly stale. 

Eggs

You can certainly whisk your egg mixture but I find that beating the eggs with hand mixer work best for a really nice consistency and texture in the casserole. 

Let it Rest

Go ahead and prep this casserole the night before! Let the egg mixture soak into the bread before baking for best results. 

Blueberry French Toast Casserole | brunch ideas | recipes with fresh blueberries | how to make french toast casserole | Easter brunch | breakfast recipe
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Blueberry French Toast Casserole

Blueberry French Toast Casserole is made with day old French bread, eggs, brown sugar, vanilla extract, cinnamon, milk and fresh blueberries topped with some powdered sugar, syrup and more fresh blueberries. 
Course Breakfast
Keyword brunch, French Toast
Prep Time 10 minutes
Cook Time 45 minutes
Cool 5 minutes
Total Time 55 minutes
Servings 12 Servings
Author Amber

Ingredients

  • 1 pound Loaf French bread day old
  • 8 Eggs large
  • 1/2 cup brown sugar
  • 1 Tablespoon Vanilla extract
  • 2 teaspoons Cinnamon ground
  • 2 cups Whole milk
  • 1 1/2 cups Blueberries
  • Confectioners sugar
  • Maple Syrup

Instructions

  • Cut or tear the day old loaf of bread into bite sized pieces. Place into a 9 x 13 inch casserole dish. 
  • Wash the blueberries and add one cup worth into casserole dish. 
  • In a mixing bowl, beat the eggs. then, add brown sugar, vanilla extract, cinnamon and milk and beat again. Pour into the casserole dish over the bread. 
  • Cover with aluminum foil and store in refrigerator until ready to bake. Overnight recommended. 
  • Heat oven to 350 degrees. 
  • Uncover casserole and bake 45-55 minutes. 55 minutes with allow the top to get a nice crust. 
  • Remove from oven and let cool for 5 minutes. 
  • Top with the remaining fresh blueberries, a little bit of confectioners sugar and serve with maple syrup. 

Blueberry Swirl Cheesecake Bars

Blueberry Swirl Cheesecake Bars are a delicious treat made from cream cheese, sour cream and eggs on a graham cracker crust with a swirl of fresh blueberry purée.

Cheesecake just may be my favorite dessert and it has been FOREVER since I have shared one with you all. These Blueberry Swirl Cheesecake Bars are perfect for Easter, which is seriously approaching fast, or an other spring time gathering. As far as cheesecake goes, this is a really simple one to whip together and is really pretty! I am in love with the marbling effect from the top view!

Blueberry Swirl Cheesecake Bars

Blueberry Swirl Cheesecake Bars have minimal ingredients needed. You start with a graham cracker crust base made of just graham crackers, butter and sugar. Then move onto the next layer of cream cheese, sugar, eggs, sour cream and vanilla extract. The blueberry swirl is made of just fresh blueberries and then you can garnish with some whipped cream and a few blueberries for presentation.

Tips & Tricks

Water Bath

There are a few cheesecake recipes that I don’t use a water bath with and this is one of those. You certainly can to prevent cracking from the steam. To create a water bath simple place the 13 x 9 inch pan into a larger pan. Fill that larger with a bit of water- 2 inches worth. Then, bake per instructions.

Lump Free Batter

The goal when making a cheesecake is to have a silky texture free of lumps. How can we ensure this?

  • Eggs and cream cheese should be warmed up to room temperature or close before beginning. I just leave these ingredients out on the counter 30 minutes- one hour before baking.
  • Beat the cream cheese with sugar until smooth before adding any other ingredients.
  • Eggs will be added lastly and one at a time. Gently mix.
Blueberry Swirl Cheesecake, graham cracker crust, easter cheesecake, easter dessert, cheesecake bars, fresh blueberry dessert
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Blueberry Swirl Cheesecake Bars

Blueberry Swirl Cheesecake Bars are a delicious treat made from cream cheese, sour cream and eggs on a graham cracker crust with a swirl of fresh blueberry purée. 
Course Dessert
Keyword bluberry, cheesecake, dessert
Prep Time 15 minutes
Cook Time 55 minutes
chill time 2 hours
Total Time 1 hour 10 minutes
Servings 16 servings
Author Amber

Ingredients

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tablespoons unsalted butter melted

Filling

  • 32 ounces cream cheese (4 packages)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup sour cream
  • 2 cups fresh blueberries

Garnish

  • whipped cream
  • fresh blueberries

Instructions

  • Get the eggs, cream cheese and butter out to start bringing to room temperature before preparing the cheesecake. 
  • Heat oven to 325 degrees. 
  • Place graham crackers in food processor to turn into crumb. Add in 1/3 cup of the sugar and the melted butter. 
  • Press the graham cracker crumb mixture into the bottom of a 13 x 9 inch pan. Press the mix down with a flat surface ( I use the bottom of a measuring cup) so it is even and will hold together after cooking. I line my pan with parchment paper so you can easily remove the entire cheesecake for serving. 
  • Bake the crust for 10 minutes. Then set to the side to cool. 
  • Use a hand or stand mixer to beat the cream cheese. Add 1 cup of sugar and beat until creamy and smooth. Add vanilla extract and sour cream. Beat again. Add in one egg at a time. Blend and then pour over the crust. 
  • Purée the blueberries in food processor. Use a spoon to drop the purée on the top of the cheesecake. Use a knife to cut into the batter and create a marble effect. 
  • Bake for 45 minutes or until the center is almost set. 
  • Cool and then chill in refrigerator for at least 2 hours- overnight. 
  • Cut into 16 equal pieces. Serve with a dollop of whipped cream on top and more fresh blueberries. 

Triple Berry Vodka Spritzer

Triple Berry Vodka Spritzer

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The Triple Berry Vodka Spritzer is made with fresh strawberries, blueberries and raspberries muddled with vodka and poured over ice with a lemon-lime sparkling water for a refreshing cocktail with few calories and a lot of flavor.

Hot summer days call for a cocktail with simplicity, low calorie and leaves you completely refreshed. This Triple Berry Vodka Spritzer does just that! Bonus that this cocktail is also beautiful and would be great for hosting a get together with girlfriends.

Triple Berry Vodka Spritzer

This Triple Berry Vodka Spritzer is really simple to create. All you need:

Triple Berry Vodka Spritzer
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The Triple Berry Vodka Spritzer is made with fresh strawberries, blueberries and raspberries muddled with vodka and poured over ice with a lemon-lime sparkling water for a refreshing cocktail with few calories and a lot of flavor. 

  • 2 blueberries
  • 2 raspberries
  • 1 strawberry
  • 2 ounces vodka
  • 6 ounces sparkling water lemon-lime
  • ice
  • Garnish
  • 1 Strawberry
  • 1 lime slice
  • 2 blueberries
  • 2 raspberries
  1. In a cocktail shaker, muddle 2 blueberries, 2 raspberries and 1 sliced strawberry.
  2. Add 2 ounces vodka and 2 ounces sparkling water.
  3. Shake and strain into a glass over ice.
  4. Top off with more sparkling water.
  5. Garnish with a couple more berries, slice of lime and strawberry.
  6. Serve.


Blueberry Banana Oat Muffins

Blueberry Banana Oat Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Bananamazing #CollectiveBias

Blueberry Banana Oat Muffins with oats, over-ripe banana, fresh blueberries and Sir Bananas® bananamilk. These muffins are banan-A-mazing!

The new school year has officially started and I am putting together more nutritious meals and snacks for my children….and myself!  On my weekly shopping trip to Walmart, I picked up some yummy Sir Bananas® Bananamilk and Sir Bananas® Chocolate Bananamilk for the whole family to enjoy from the dairy aisle. Not only is this bananamilk delicious on it’s own but also fabulous for baking our favorite banana filled snacks like the Blueberry Banana Oat Muffins. 

Why are we going bananas over Sir Bananas® Bananamilk?

  • Offers 8 Essential Nutrients : Protein, Calcium, Potassium, Vitamin A, Vitamin D, Vitamin B12, Riboflavin (vitamin B2) and Phosphorus.
  • Made with REAL bananas.
  • Offers 7 grams of Protein.
  • No artificial flavors, sweeteners or colors.
  • No high-fructose corn syrup.
  • Gluten-free.
  • Carrageenan-free.
  • Delicious taste!

Blueberry Banana Oat Muffins

Blueberry Banana Oat Muffins are a banana filled recipe for breakfast, snack or to place in the kids lunchbox that are quick and really simple to bake in a cinch. Packed with nutritional ingredients like fresh blueberries, banana, oats and bananamilk to keep the family full and energized for the busy school days ahead.

These Blueberry Banana Oat Muffins are the type of recipe that I like to make on Sunday night to have prepared for the chaos of Monday.  Start by preheating your oven to 400 degrees. Grab a mixing bowl and add your over-ripe banana with oil and bananamilk. Smush your banana and mix ingredients well. Mix in the vanilla extract, flour, sugar, salt, baking soda and baking powder. Lastly, stir in the fresh blueberries and oats.

Time to bake! Fill your muffin pan and cook for 17 minutes. Let your muffins cool and serve. Try with a glass of cold Sir Bananas® Chocolate Bananamilk on the side. Chocolate bananamilk has all the goodness of regular bananamilk, but with the added deliciousness of cocoa. So crazy good!

TIP! You can easily freeze muffins so go ahead and make a big batch. Wrap muffins in foil and freeze. Remove from freezer and cook for 15 minutes in the oven on 400 degrees.

Blueberry Banana Oat Muffins
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#Bananamazing #collectivebias #ad Blueberry Banana Oat Muffins, bananamilk recipe, snack, breakfast, muffin, kid friendly
  • 1 cup blueberries
  • 1 banana, over-ripe
  • 1 cup Sir Bananas® Bananamilk
  • 1 cup oats
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • .5 teaspoon salt
  • .5 cup brown sugar
  1. Pre heat oven to 400 degrees.
  2. In a large mixing bowl, add 2 tablespoons oil and 1 over ripe banana. Squish the banana and mix well.
  3. Add 1 cup bananamilk, 1 teaspoon vanilla extract and mix.
  4. Add in the cup of flour, teaspoon baking powder, teaspoon baking soda, .5 cup brown sugar and .5 teaspoon salt. Mix well.
  5. Add in the cup of oats and blueberries. Mix.
  6. Spray your muffin pan and insert liners. You do not have to use the liners, just spray the pan well.
  7. Fill each liner 3/4 full.
  8. You can sprinkle a bit of oats on top before placing in oven.
  9. Bake for 15-20 minutes. 17 minutes is the magic number for my oven.
  10. Let cool.
  11. Serve with a glass of Sir Bananas® Chocolate Bananamilk or pack in the kids school lunch.

Follow Sir Bananas® Bananamilk on Social Media :

Instagram | Facebook | Pinterest

Red, White and Blueberry Cupcakes

Red, White and Blueberry Cupcakes

Red, White and Blueberry Cupcakes with red velvet cake, cream cheese frosting, fresh blueberry garnish and a cream cheese with blueberry surprise center. I love when I have an idea in my head and it all just comes together beautifully. I wanted to create a red, white and blue dessert that didn’t scream July 4th with flags sticking out or anything over the top.  This dessert will work anytime of year but extra special for holidays like Memorial Day, 4th of July, Labor Day, Veteran’s Day and more. It will add a little more sophistication to a neighborhood grill out or celebration without spending hours in the kitchen.

Red, White and Blueberry CupcakesRed velvet cake and no extra work? Wait, what? If you have made a red velvet cake or two in your life, then you understand how it takes a little extra time and effort to make a red velvet cake. I actually made this recipe twice. The first time I made a red velvet cake from scratch. The cupcakes turned out amazing but this is Simply Made Recipes, not I Love Being in the Kitchen for 10 Hours Baking All Day. With that said, these cupcakes are from a box mix with a few extra ingredients added.

Red, White and Blueberry CupcakesI had these Red, White and Blueberry Cupcakes completed start to last blueberry garnish in about an hour. Boo-yah! I whipped up a really simple cream cheese and blueberry filling for the center of the cupcakes that is optional. The filling adds a little extra flavor and fun little surprise! However, these cupcakes would be absolutely perfect without. So, if you are iffy about the filling, leave it out. No problem.

Red, White and Blueberry Cupcakes I went back and forth trying to decide of I wanted to make a fresh blueberry compote for the filling or make it creamy. I went with the cheesecake type flavor and texture because it is delicious! Duh. Also, much quicker and easier. In the photo above, you can see how I placed a little bit of red velvet batter on the bottom of the muffin pans and then just a glob of cream cheese filling on top. Yes, a glob is a very technical term. The cream cheese will weigh itself down a bit and the cake mix will expand and cook over the top of the cream cheese mix so you don’t need to be all crazy trying to get the batter perfect. I say that from experience. Red, White and Blueberry CupcakesLet’s talk about how to make an incredible red velvet cake mix from a box. Here are my big tips to make it perfect:

  1. Swap oil for butter.
  2. Add an extra egg.
  3. Use buttermilk instead of just water.
  4. Add a packet of instant pudding. I used the red velvet pudding mix but chocolate would also work great.
  5. Add a pinch of white vinegar.

Red, White and Blueberry CupcakesI had to make a cream cheese frosting to pair with the red velvet because the two are just meant for each other. Cream cheese frosting is probably the easiest frosting to make. Take 8 ounces of cream cheese and a stick of butter. Blend the two with a hand mixer until nice and creamy. Then add in your confectioners sugar and vanilla extract and blend until it has a nice thick consistency. Add in a cup at a time of the confectioners sugar until the frosting is just right. You know it is done when you can take a spoonful and tip it upside down without it budging. You want it to be thick and stand up.

Red, White and Blueberry CupcakesAny tip can be used for decorating. With cupcakes, I prefer the large or extra large frosting tips because they make the cupcakes look really pretty and full. Add a few fresh blueberries on top to finish of the look.

Red, White and Blueberry Cupcakes

Red, White and Blueberry Cupcakes
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Red, White and Blueberry Cupcakes
  • Red Velvet Cupcakes
  • 1 box red velvet cake mix (I used Duncan Hines today)
  • 4 eggs
  • 5 tablespoons unsalted butter, melted
  • 1 packet instant pudding (red velvet or chocolate)
  • 1 cup buttermilk (4 tablespoons buttermilk powder in 1 cup water)
  • 1 teaspoon white vinegar
  • Blueberry Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 3 tablespoons blueberry preserve
  • 3 tablespoons sugar
  • Cream Cheese Frosting
  • 4 cups confectioners sugar
  • .5 cup unsalted butter, softened
  • 8 ounces cream cheese
  • 3 teaspoons vanilla extract
  • fresh blueberries to garnish
  1. Pre heat oven to 350 degrees.
  2. Rinse the blueberries.
  3. Grab 3 mixing bowls.
  4. Mixing bowl #1: Prepare your cake batter. Use a hand mixer or stand mixer to blend 1 box red velvet cake mix, 4 eggs, 5 tablespoons butter, 1 packet instant pudding), 1 cup buttermilk, and 1 teaspoon white vinegar. The batter will be somewhat thick.
  5. Mixing bowl #2: Prepare the blueberry cream cheese filling. Use your hand mixer to blend the 8 ounces cream cheese, 3 tablespoons blueberry preserve and 3 tablespoons sugar until creamy.
  6. Prepare your muffin trays with cupcake liners. I used white and a red and white polka dot pattern. Pick something festive or simple.
  7. Fill each cupcake liner half way with red velvet batter.
  8. Use a spoon to put a dab of cream cheese filling on top and centered.
  9. Bake 17-19 minutes.
  10. Place on baking rack to cool. ( you may also place in fridge if you want the cream cheese layer set up)
  11. Mixing bowl #3: Prepare the cream cheese frosting. Use the hand mixer to blend 8 ounces of cream cheese and .5 cup butter until creamy. Add vanilla extract and 1 cup at a time of confectioners sugar. Blend and add the confectioners sugar slowly until at a nice, creamy, thick consistency.
  12. Frost each cupcake.
  13. Garnish with fresh blueberries.
  14. Serve.

Red, White and Blueberry Cupcakes

Triple Berry Baked Oatmeal a la Mode

Triple Berry Baked Oatmeal a la Mode

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and ProYo, but all my opinions are my own. #pmedia #ProYoHighProteinIceCream http://my-disclosur.es/OBsstV.

Triple Berry Baked Oatmeal a la Mode with fresh strawberries, blackberries and blueberries baked into a delicious oatmeal topped with almonds and a scoop of ProYo High Protein Low Fat Ice Cream. Wait! Ice cream for breakfast? Yes, I did and I am guilt free. ProYo High Protein Low Fat Ice Creams has 10 grams of protein per serving, low fat, high fiber and no artificial ingredients. Bring on the ice cream for breakfast!

Aren’t familiar with ProYo yet? You can find out more about ProYo by clicking HERE.

Some highlights:

    • 14 oz containers
    • 10g of protein per serving / 35g of protein per container.
    • Low-fat
    • Good source of fiber
    • Awesome taste
    • Low-glycemic
    • rBST and RBGH free
    • Prebiotic Fiber
    • Non-GMO ingredients
    • No Artificial ingredients
    • Soy-free
    • Gluten-free

 

This Triple Berry Baked Oatmeal a la Mode recipe comes from inspiration by my grandmother. Growing up, I would stay at my grandparents house frequently. I loved spending time with them. My grandma would help me bake homemade blackberries pies and my grandpa would try and talk me into changing the oil on his car. I preferred being in the kitchen. When I was able to spend the night, I would wake up to oatmeal a la mode. My grandpa would always tease that he loved when I spent the night because he got to eat ice cream for breakfast. My grandma would just make some old fashioned oats on the stove top with a sprinkle of brown sugar and scoop of vanilla ice cream. So delicious!

ProYo High Protein Low Fat Ice Cream has made it possible to bring back my nostalgic childhood memory in a more sensible way! While this Triple Berry Baked Oatmeal a la Mode could pass for dessert, it offers 22 grams of protein per serving and is a well balanced breakfast option to start your day.

Take advantage of this online coupon Buy 1 ProYo High Protein Low Fat Ice Cream and Get 1 Free now through 7/7, while supplies last.

ProYo High Protein Low Fat Ice Creams are available nationwide at Kroger and other banner stores. Use this store locator to find one near you!

I have to admit something here. ProYo offers 7 flavors in their ProYo High Protein Low Fat Ice Creams and I bought one of each from Kroger. I can honestly say I tried them all.  You can call me a big fan of ice cream. Vanilla Bean is probably my favorite and the flavor I used for my Triple Berry Baked Oatmeal a la Mode. The Vanilla Bean flavor had the perfect amount of vanilla and was amazingly creamy.

The Dark Chocolate Toffee ProYo High Protein Low Fat Ice Cream was another favorite for an after dinner snack. Has fantastic flavor and definitely took care of my chocolate craving. If you like dark chocolate, you must try it.

Triple Berry Baked Oatmeal a la Mode is really simple to put together. You can whip it up on the weekends for brunch or even during the week before school and work. Throw it in the oven before you get in the shower and serve a hot oatmeal for your family before everyone heads out the door. I especially love this recipe for big days like when the kids have state testing. I know they have a well balanced and filling meal in their bellies and they can really concentrate on what is in front of them.

You can certainly swap the fruits for whichever fruits your family enjoys. We love blueberries, strawberries and juicy blackberries. You can use just blueberries or swap with some fresh raspberries. Raspberries would be really delicious. Notice in the directions that the vanilla extract and lemon juice are optional. These are ingredients I use if they are on hand, which in my house are both regular pantry items but the dish will still turn out great without. Also, be aware of the high fat content in almonds. You really just need a few almond slices sprinkled over the top for an extra crunch and a little more protein.

Get more recipe ideas and find out where to buy ProYo High Protein Low Fat Ice Creams by visiting their site HERE.

Triple Berry Baked Oatmeal a la Mode
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#ProYoHighProteinIceCream, #Pmedia, #ad, @krogerco, @proyotreats, Triple Berry Baked Oatmeal a la Mode, Oatmeal with ice Cream, Baked Oatmeal, Breakfast, high protein breakfast

Yields: 6 servings

  • 3 cups oats
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • .5 teaspoon vanilla extract (optional)
  • 1 teaspoon salt
  • 1 teaspoon lemon juice (optional)
  • 1.5 cups almond milk
  • 3 cups fresh fruit ( cup each of strawberries, blackberries, and blueberries)
  • 2 tablespoons sliced almonds
  • 2 eggs
  • 1 teaspoon cinnamon
  • 14 ounce container ProYo High Protein Low Fat Vanilla Bean Ice Cream
  1. Preheat oven to 350 degrees.
  2. Wash 3 cups of fresh fruit. I used 1 cup strawberry, 1 cup blueberries and 1 cup blackberries.
  3. Cut your strawberries in half and set fruit to the side.
  4. In a medium bowl, add oats, brown sugar, baking powder, salt, and cinnamon. Mix together. Set to the side.
  5. In a second bowl, add 2 eggs, almond milk, lemon juice, and vanilla extract. Whisk ingredients together.
  6. Mix the dry ingredients with the wet ingredients and put half into a skillet or a casserole dish.
  7. Place half your fruit on top.
  8. Pour the remainder of your oatmeal mixture into skillet.
  9. Sprinkle the sliced almonds on top.
  10. Bake for 35 minutes.
  11. Remove from oven and place the remainder of the fresh fruit on top.
  12. Serve into bowls and scoop your ProYo High Protein Low Fat Ice Cream on top.
  • Preparation time: 5 minutes
  • Cook time: 35 minutes

 

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and ProYo, but all my opinions are my own. #pmedia #ProYoHighProteinIceCream http://my-disclosur.es/OBsstV