July 26, 2017

Blueberry French Toast Shortcakes #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Today I wanted to combine two of my favorite things, breakfast and dessert, to make one mouthwatering dish: Blueberry French Toast Shortcakes! I was sent juicy blueberries from Rainier Fruits so I decided to make my favorite homemade blueberry pie filling. Then I added sweet cubed brioche bread and whipped cream and voila!
Dessert is served!

It's #SummerDessertWeek and I've teamed up with 25 amazing bloggers and 6 wonderful brands to bring you more than 70 summer dessert recipes and 6 awesome prizes!
Scroll down to see today's recipes.

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Ingredients:

Serves 2
  • 1 cup Blueberry Pie filling, recipe below
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 tsp Adam's Extract Vanilla Cinnamon Sugar
  • 1 tbsp Land O'Lakes unsalted butter
  • 3 slices brioche bread
  • whipped cream, for topping
Blueberry Pie Filling
  • 1 pint Rainier Fruit blueberries 
  • 6 tbsp sugar
  • 1 1/2 tbsp corn starch
  • pinch salt
  • 1 1/2 tsp lemon juice
*You can substitute canned pie filling if you would like. 

Directions:


  1. Preheat a large skillet over medium heat.
  2. In a large bowl, add eggs, milk, and cinnamon 
  3. Whisk until combined.
  4. Cut the three slices of brioche into bite size cubes. 
  5. Add the bread to the egg mixture bowl and toss to coat. 
  6. Add butter to the skillet and then add the coated bread cubes, letting excess batter drip off. 
  7. Cook for 2-3 minutes on each side until browned and crispy. 
  8. Divide the bread evenly between two goblets or dessert cups.
  9. Next spoon on the blueberry pie filling.
  10. Top with whipped cream and serve immediately. 


For the Blueberry Pie Filling:
  1. In a medium saucepan, heat blueberries over medium heat until they release their juices & soften {about 7-9 minutes}.
  2. In a separate bowl- whisk sugar, cornstarch, & salt.
  3. Pour sugar mixture into blueberries and stir well. 
  4. Heat & stir constantly until mix thickens- 2-3 minutes.
  5. Remove from heat & stir in lemon juice.
  6. Reserve 1 cup for the recipe and let cool slightly.
  7. Transfer remainder to a glass jar & let cool in refrigerator.
Start by making the blueberry pie filling. 
You will never buy the canned stuff again once you make this!
In a medium saucepan, heat blueberries over medium heat until they 
release their juices & soften. 
In a separate bowl- whisk sugar, cornstarch, & salt.
Pour sugar mixture into blueberries and stir well.
Heat & stir constantly until mix thickens- 2-3 minutes.

Remove from heat & stir in lemon juice.
Reserve 1 cup for the recipe and let cool slightly.

You can also make Cherry Shortcakes using Rainier Fruits cherries.
I love to jazz up my breakfast and dessert batter with Cinnamon Sugar!
In a large bowl, add eggs, milk, and cinnamon

Whisk until combined.
Sweet French Brioche is perfect for this dessert dish!
Cut the three slices of brioche into bite size cubes.
Add the bread to the egg mixture bowl and toss to coat.
Add butter to the skillet  and let melt.
Then add the coated bread cubes, letting excess batter drip off.
Cook for 2-3 minutes on each side until browned and crispy.
 Divide the bread evenly between two goblets or dessert cups.
Next spoon on the blueberry pie filling.
Top with whipped cream and serve immediately. 
 You are going to love this breakfast inspired dessert for #SummerDessertWeek!

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  Check out the amazing #SummerDessertWeek recipes from our bloggers today!

  Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie CrystalsRainier FruitOXOAdam's ExtractLand O'Lakes and General Mills CerealThese wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
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1 comment:

  1. I would totally have this as breakfast or dessert! Love it!

    ReplyDelete

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