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:

Preheat a large skillet over medium heat.
In a large bowl, add eggs, milk, and cinnamon
Whisk until combined.
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 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.

For the Blueberry Pie Filling:

In a medium saucepan, heat blueberries over medium heat until they release their juices & soften {about 7-9 minutes}.
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.
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!

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

Ice Cream Recipes:

Healthy Watermelon Popsicles from Big Bear’s Wife
Fried Ice Cream Milk Shakes from Southern Plate

Pies of Summer:

Mini Blueberry Pie from Food Hunter’s Guide to Cuisine
Blueberry Lemon Cheesecake Pie from Daily Dish Recipes

Sweet Summertime Cakes:

Cookies & Cream Mini Bundt Cakes from Me and My Pink Mixer
Chocolate Malted Milkshake Cake from 4 Sons ‘R’ Us
Layered Strawberry Shortcake from Southern From Scratch

No Bake Treats:

Cherry Granita from The Bitter Side of Sweet
Frozen Fruit Cupcakes from The Domestic Kitchen

Baked Desserts:

Blueberry Cheesecake Chimichangas from Home Sweet Homestead
Lemon Cheesecake with Lemon Curd Topping from Kudos Kitchen by Renee
Caramel Heath Ricotta Cheesecake Bars from The Whimsy One
Banana Pudding Cake from A Blender Mom
Blueberry French Toast Shortcakes from For the Love of Food
Apple Dumplings from Jen Around the World
Cinnamon Sugar Blueberry Banana Bread from The Spiffy Cookie
Blueberry Cobbler from Bowl Me Over

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 Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.