BLUEBERRIES RECIPE IDEAS RECIPES

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BAKED FRENCH TOAST WITH BLUEBERRIES RECIPE | GIADA DE ...



Baked French Toast with Blueberries Recipe | Giada De ... image

Provided by Giada De Laurentiis

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Steps:

  • Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
  • In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
  • In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
  • Spoon onto serving plates and drizzle with maple syrup.

BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT



Blueberry Ice Cream Recipe: How to Make It image

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 1-3/4 quarts.

Number Of Ingredients 4

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Nutrition Facts : Calories 226 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 37g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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