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!
Scroll down to see today’s recipes.
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Blueberry French Toast Shortcakes
Ingredients
- 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
Instructions
- 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.
Notes
For The Love of Food Blog
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.
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.
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.
I would totally have this as breakfast or dessert! Love it!