Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

I don’t know about you, but every now and then I love French toast for breakfast! It’s not something we have often, but when we do… YUM!

Over the years I’ve made many varieties and flavors of baked French toast and “regular” ol’ French toast! Today I want to share a recipe I created for a Blackberry Apple French Toast Bake!

What I enjoy about this recipe (besides the taste) is that it’s easy to prepare the night BEFORE I want to serve it for breakfast. I mix it together, refrigerate it overnight and then bake it the next morning. This is a simple and absolutely DELICIOUS breakfast! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bread And Fruit

Coat the bottom and sides of a 10″ x 8″ baking dish with softened or melted butter. Place cubes of slightly stale day old bread over the bottom of the dish in an even layer.

The type of bread really doesn’t matter too much. I typically use French or sourdough bread, but have also used white bread to make baked French toast.

TIP: The most important thing about the bread you use is you don’t want the bread to be fresh or it will turn into a soft “mush” while soaking. It is important to use “stale bread” to retain the structure of the bread cubes.

Add blackberries (fresh OR frozen, unthawed) on top of the bread, distributing them evenly. The next thing to do is evenly spread peeled, cored and cubed apple pieces on top of the blackberries. 

NOTE: When I made it this time, I was able to use fresh, juicy blackberries I picked in our backyard. You CAN use FROZEN blackberries if that’s what you have available, but do NOT thaw them before adding them to the dish.

Prepare The Egg Filling

Place eggs, milk, granulated sugar, vanilla extract and ground cinnamon in a medium bowl. Use a whisk to mix these ingredients, until they     are fully combined. This is the egg filling for the French Toast bake.

Soak And Refrigerate

Slowly pour the egg filling over the top of the bread and fruit, covering as much of the surface as possible, for best results.

Use the back of a large spoon to gently press down on the bread and fruit in order to moisten them with the egg filling. The filling will not cover them, but try to get as much of the bread and fruit pressed down into the liquid as possible, for best results.

Tightly cover the baking dish with plastic wrap or foil, then place the dish in a refrigerator to chill and “soak” overnight (at least 8 hours). The bread will soak up most of the liquid while it chills.

Bake The French Toast

After it refrigerates overnight, take the baking dish out and let it sit at room temperature for 30 minutes BEFORE popping it in the oven. While it comes to room temperature, preheat your oven to 350°F.

Remove the plastic wrap (or foil), and then bake the French toast at 350°F. for 45-50 minutes. When done, the Blackberry Apple French Toast Bake should be golden brown and the egg filling should be set in the middle.

Remove the baking dish from the oven and let the French toast cool slightly before slicing it into 9 portions for serving.

Serve The Blackberry Apple French Toast Bake

Place each serving on a plate, and sift powdered sugar on top. This “garnish” is optional, but it is a nice touch that makes the French toast look and taste great, too!

You can also drizzle maple syrup on top of each serving for added sweetness, if desired. Serve warm, and enjoy this delicious breakfast treat!

I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do! It’s a delicious breakfast (with 9 servings), so it’s a perfect choice for a large family, holidays or when you have extra guests.

Thank you so much for visiting my website, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More FRENCH TOAST RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of French Toast recipes to choose from, including:

• Classic French Toast
• Baked Eggnog French Toast
• Apple Pecan French Toast Cups
• Chocolate Chip Orange French Toast
• Blueberry French Toast Cups

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Blackberry Apple French Toast Bake

Prep Time

10 mins

Cook Time

45 mins

Overnight Refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 55 mins

 

Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

Category: Breakfast

Cuisine: All Cuisines

Keyword: blackberry, apple, French toast

Servings: 9

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter melted or soft
• 5 cups day old bread cut in bite-size cubes
• 1¼ cup blackberries fresh OR frozen (do NOT thaw)
• 1 medium apple peeled/cored/ cut in bite-size cubes

For Egg Filling:

• 5 large eggs
• 1½ cups milk
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

For Serving: sifted powdered sugar and/or maple syrup

US Customary - Metric

Instructions

1. Coat bottom and sides of a 10" x 8" baking dish with soft or melted butter. Place bread cubes in an even layer on the bottom of the dish.

2. Add blackberries (fresh OR frozen, unthawed) on top of the bread, spreading them evenly. Spread apples on top of the blackberries.

3. Place eggs, milk, sugar, vanilla and cinnamon in a medium bowl; whisk/mix until fully combined.

4. Pour egg filling over bread/fruit, covering as much of the fruit/bread as possible. Use the back of a large spoon to gently press down on bread/fruit to moisten them with liquid. Liquid will not cover them, but get as much bread/fruit as possible saturated in the liquid. Tightly cover dish with plastic wrap or foil; refrigerate overnight (at least 8 hours).

5. In morning, remove dish from fridge; let sit at room temp. 30 minutes BEFORE baking. While it sits, preheat oven to 350°F. Bake (uncovered) at 350°F. for 45-50 minutes, until golden brown on top and egg filling is set in the middle.

6. Remove from oven; let cool slightly before slicing it into 9 portions. If desired, sift powdered sugar on each piece and/or drizzle with maple syrup. Serve warm.

Recipe Notes

TIP: The most important thing about the bread you use is you don't want the bread to be fresh or it will turn into a soft "mush" while soaking. It's important to use "stale bread" to retain the structure of the bread cubes.

Here’s one more to pin on your Pinterest boards!

Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They’re easy to make, and are decadent, single serving breakfasts.

Every now and then I make French toast cups for our breakfast. They are a delicious, occasional TREAT we really enjoy, and I’ve been making them in different variations for years.

I came up with this version because I wanted to use some of our blackberries last summer. What I like about this dish is you make it the night BEFORE you’ll be serving it, and refrigerate it overnight. The next morning, all you will need to do is bake and serve! 

I have included instructions for cooking this recipe in a traditional oven or an air fryer. Both are convenient, trusted methods which can be used to make this yummy breakfast.

The recipe (as written) makes two servings, but can easily be doubled or tripled, etc. Here’s how to make Blackberry French Toast Cups.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Butter And Fill The Ramekins

The first thing you need to do is prepare the ingredients for overnight “refrigeration”. Yes, you need to plan ahead for this recipe! Make it up the night before you want to enjoy it for breakfast the next morning. Here’s how:

Butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, about 4½ wide by 2″ tall.

Cut some 1-2 day old, fairly stale Italian bread into bite-sized cubes, leaving the crusts ON the bread. You will need 2 cups total. Divide HALF the bread cubes between the 2 ramekins, reserving the rest for a second layer.

IMPORTANT: The reason for using stale bread is that it has become slightly hardened, which allows it to soak in an egg mixture overnight without becoming so soggy that it falls apart into MUSH.

Add The Blackberries In Layers

Gently stir ½ teaspoon lemon juice and 1 teaspoon granulated sugar into the blackberries until the sugar dissolves. Add HALF of the blackberries on top of the bread cubes, dividing them evenly between the ramekins. 

Repeat with a second layer of bread cubes, and another layer of blackberries, until the ramekins are full.

Mix And Add The Egg Filling

In a medium bowl, place the eggs, vanilla, milk, and 2 teaspoons granulated sugar. Whisk these ingredients together with a fork or wire whisk until they’re well blended.

Carefully pour the egg mixture into the ramekins, evenly dividing it between the two dishes. The mixture should come very close to the top of the ramekins. 

Time To Chill!

Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You want as many of the bread cubes covered with the liquid as possible.

Cover the ramekins tightly with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up some of the liquid overnight.

Remove the ramekins from the fridge about 15 minutes before baking, to take off some of the chill. Remove the plastic wrap, and press the bread cubes back down into any remaining liquid. Preheat your oven to 375°F. during this time.

Bake Or Air-Fry The Blackberry French Toast Cups

Now It’s time to cook the Blackberry French Toast Cups! They can be cooked using a traditional oven OR an air-fryer. When baking, place a sheet of foil underneath, to catch any spills (for easy cleanup).

To Cook In An Oven: Preheat oven to 375°F. Bake for 30 minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

To Cook In An Air Fryer: Preheat air fryer to 350° F. Place ramekins carefully into the basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°F, and cook 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nicely browned on top.

IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on the French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.

Serve And Enjoy!

Once they’ve finished cooking (either method), transfer the ramekins to a wire rack to cool for a few minutes. Sift powdered sugar over the top of each ramekin before serving.

We think they taste best when they’ve had time to cool a bit, and we like to eat them warm, but not blazing hot!

My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.

Serve the blackberry French toast cups with powdered sugar, maple syrup or pancake syrup (whatever you prefer). Grab a fork, dig in, and enjoy this delicious breakfast treat!

I hope you have the chance to make this dish, and trust you will like it as much as we do! The recipe can easily be doubled or tripled to meet your needs.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More FRENCH TOAST RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French toast recipes, including:

• Classic French Toast
• Apple Pecan French Toast Cups
• Blueberry and Cream Cheese-Stuffed French Toast
• Chocolate Chip Orange French Toast

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Blackberry French Toast Cups

Prep Time

10 mins

Cook Time

30 mins

Overnight Refrigeration (6-8 hours)

6 hrs

Total Time

6 hrs 40 mins

 

Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They're easy to make, and are decadent, single serving breakfasts.

Category: Breakfast

Cuisine: American

Keyword: blackberry French toast cups

Servings: 2

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 teaspoon butter softened (for ramekins)
• 2 cups Italian bread cubes (stale-2 or 3 days old) cut in 1" cubes
• ¾ cup blackberries (if frozen, thaw/drain)
• 1 teaspoon granulated sugar
• ½ teaspoon lemon juice

For Egg Batter:

• 3 large eggs
• 1 cup 1% milk
• 2 teaspoons granulated sugar
• 1 teaspoon vanilla extract

Serve With: powdered sugar, maple syrup or pancake syrup

US Customary - Metric

Instructions

1. Butter bottom and sides of 2 oven-safe ramekins (4½" wide by 2" tall).

2. Cut bread into 1" cubes (can leave crusts on). Divide HALF the bread cubes evenly between the ramekins, reserving other half for a 2nd layer.

3. Gently combine lemon juice and 1 tsp. sugar with blackberries until sugar dissolves. Place HALF the blackberries on top of the bread cubes, dividing them evenly between ramekins. Add 2nd layer of remaining bread cubes, and 2nd layer of remaining blackberries, until ramekins are full. Set aside.

4. Place eggs, vanilla, milk, and 2 tsp. sugar in a medium bowl; whisk until fully blended. Pour into the ramekins, evenly dividing between the two. Liquid should come very close to the top of the ramekins. 

5. Use a spoon or fork to press bread cubes down into egg mixture, covering as many as possible with liquid. Cover ramekins with plastic wrap; refrigerate overnight (at least 6 hours). Remove ramekins from refrigerator 15 minutes before baking. Remove plastic wrap; press bread cubes down into any remaining liquid. Preheat oven during this time.

6. To Cook In Oven: Preheat oven to 375°F. Bake for 30 minutes, or until a toothpick inserted in the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

   To Cook In Air Fryer: Preheat air fryer to 350° F. Place ramekins carefully into the basket, being careful not to spill. Cook 13 minutes, then reduce temperature to 250°F. Cook 3 more minutes, or until a toothpick inserted in the middle comes out free of “batter”. The French toast cups should be nicely browned on top.

   IMPORTANT: Air fryer/Oven temps can vary widely- check for doneness occasionally toward the end of cooking time, so they don't overcook.

7. Transfer ramekins to a wire rack; cool a few minutes. Serve in the ramekin or after removing it from the dish (use knife around edges to help remove it). Serve with sifted powdered sugar, maple syrup or pancake syrup, and enjoy!

Nutrition Facts

Blackberry French Toast Cups

Amount Per Serving (1 serving)

Calories 385 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 290mg97%

Sodium 273mg12%

Potassium 444mg13%

Carbohydrates 33g11%

Fiber 4g17%

Sugar 24g27%

Protein 16g32%

Vitamin A 814IU16%

Vitamin C 12mg15%

Calcium 207mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It’s a simple, healthy, protein-packed meal!

If you’re looking for a healthy, unique, and protein-packed breakfast, may I suggest this recipe for Apricot Almond Breakfast Quinoa?

I found the original recipe in one of my cookbooks, featuring healthy recipes from the Mediterranean. It sounded good, so I tweaked the recipe a bit to suit our tastes, and this delicious breakfast dish (which I’ve made again and again) is the result! 

Quinoa is the star ingredient, and it is now recognized world-wide as a “super food”, full of fiber, nutrients and protein! It’s an ancient food that has made a huge comeback in our modern food culture!

The quinoa is cooked with cinnamon and milk, then fresh chopped dates, toasted almonds, dried apricots, honey and vanilla are added to it, for a huge boost of flavor! It’s delicious, and I would like to show you how easy it is to make. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Toast The Chopped Almonds In A Skillet

The first thing you need to do is lightly toast raw almonds. Place raw, chopped almonds in a skillet. Turn the heat to MEDIUM, and cook the almonds, stirring often, for about 3 minutes.

The almonds are finished toasting when they become fragrant, and are lightly browned. Once done, transfer them out of the hot skillet to a plate or paper towel, and let them cool.

Once cooled, set aside about a Tablespoon of the almonds, because you will garnish the finished dish with them after it’s done. Let the rest of the almonds continue cooling.

Warm The Quinoa And Cinnamon

Put the uncooked quinoa and ground cinnamon in a medium sized saucepan. Give it a quick stir to combine the two ingredients, then heat this for about a minute (Medium heat) until it is warmed through.

Time To Cook The Quinoa

Now add low fat milk and salt to the quinoa in the saucepan, and stir to combine. Bring this mixture to a boil on Medium heat.

Once the milk comes to a boil, turn the heat down to very LOW. Put a lid on the saucepan, and simmer this mixture on low heat for approximately 13-14 minutes. Stir the quinoa every 3-4 minutes, then put the lid back on and continue cooking.

Check the quinoa at the halfway point. If it seems like it is cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure the heat setting is at it’s lowest, and continue cooking.

Stir the milk into the quinoa and continue cooking until it is done. The quinoa should be tender, and the liquid absorbed when it has finished cooking.

Add Remaining Ingredients To The Cooked Quinoa

Once all the milk is absorbed (and the quinoa is tender), stir in the chopped apricots (reserving a few to garnish each serving).

Add the chopped dates, honey, vanilla extract and the chopped, toasted almonds (except the reserved almonds for garnish).

Stir to fully combine these ingredients. Now all that is left to do is divide the quinoa into serving dishes, garnish and serve.

Serve The Apricot Almond Breakfast Quinoa

Equally divide the apricot almond breakfast quinoa into two small serving bowls or dishes. Garnish the top of each portion with a few of the reserved toasted almonds and apricots.

Serve the apricot almond breakfast quinoa immediately while it is still hot (or warm, depending on your personal preference). Grab a spoon and dig in to this delicious, protein-filled breakfast!

I really hope you have the opportunity to try this yummy breakfast, and trust you will enjoy it as much as we do. The recipe can easily be adapted to make more servings, depending on the quantity you need.

Thank you for stopping by today, and I invite you to come back again for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious breakfast recipes to choose from, including:

• Quiche Lorraine
• Hearty Oatmeal Bowl
• Southern Buttermilk Biscuits
• Florentine Eggs And Bacon
• Homemade Blueberry Pancakes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle Edition), published in 2016 by Topflight Cookbooks

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Apricot Almond Breakfast Quinoa

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

 

Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!

Category: Breakfast, Brunch

Cuisine: Mediterranean

Keyword: apricot almond breakfast quinoa

Servings: 2

Calories Per Serving: 393 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 dried apricots *DIVIDED USE, chopped
• 1 dried date pit removed, finely chopped
• 2 Tablespoons chopped raw almonds *DIVIDED USE, chopped
• ½ teaspoon sea salt
• ¾ teaspoon ground cinnamon
• 1 cup low fat milk
• ½ cup quinoa uncooked
• ¾ teaspoon vanilla extract
• 1 Tablespoon honey

US Customary - Metric

Instructions

1. Place chopped almonds in a skillet. Cook on Medium heat, stirring often, for 3 minutes. Transfer almonds to a paper towel; let cool. Set aside one Tablespoon almonds (as garnish for finished dish). Let the rest continue cooling.

2. Put quinoa and cinnamon in a medium saucepan. Stir to combine, then heat for about 1 minute (Medium heat) until warmed through.

3. Add milk and salt to the quinoa; stir to combine. Bring to a boil on Medium heat, then reduce heat to very LOW. Put a lid on pan; simmer mixture (LOW) heat approx. 13-14 minutes. Stir every 3-4 minutes, cover and continue cooking. Check quinoa at the halfway point. If it seems like it's cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure heat setting is at it's lowest, and continue cooking. Quinoa should be tender to the bite, and liquid absorbed when it's done.

4. Remove pan from heat. Stir in chopped apricots (reserve a few for garnish). Add chopped date, honey, vanilla and almonds (except reserved almonds for garnish). Stir until combined.

5. Equally divide quinoa into 2 small bowls. Garnish each with toasted almonds and apricots. Serve immediately, and enjoy!

Nutrition Facts

Apricot Almond Breakfast Quinoa

Amount Per Serving (1 (1/2 of total))

Calories 393 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 9mg3%

Sodium 642mg28%

Potassium 804mg23%

Carbohydrates 66g22%

Fiber 7g29%

Sugar 34g38%

Protein 13g26%

Vitamin A 867IU17%

Vitamin C 1mg1%

Calcium 216mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It’s an EASY recipe (only 10 minutes prep), and then it’s baked (serves 8).

If you’re looking for an easy to make breakfast dish that has very minimal prep work, I hope you’ll check out this recipe for blackberry pecan baked oatmeal.

I came up with this dish after making a few changes to another of my recipes I’ve used for years, and am vey happy with the results.

You can use fresh (seasonal) or frozen blackberries (unthawed) to make the baked oatmeal, which means this yummy dish can be made any time of year!

Basically you mix the batter, pour it in a baking dish, and bake until done. Doesn’t that sound EASY? Well, it is… and here’s how to make it.

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Batter

Preheat the oven to 375° F. and lightly grease an 8″ x 8″ baking dish before making the batter to save time. You want the oven hot and ready to go, because it doesn’t take much time to make the batter.

Place old fashioned oats, granulated sugar, ground cinnamon and salt in a large bowl, and stir to combine.

In a separate bowl, whisk together milk (I use 1%), a large egg, and vanilla extract until they are also combined.

Pour the milk and egg mixture into the bowl with the oat mixture. Stir until these ingredients are blended together, then add chopped pecans and blackberries.

If using frozen blackberries, add them to the batter, still frozen. The batter may turn slightly pink in color, but that is okay!

Time To Bake!

Pour or spoon the batter into the greased baking dish. Bake the oatmeal at 375°F. for between 45 and 50 minutes.

The blackberry pecan baked oatmeal is done when firm and “set” on top, nicely browned, and it is fully cooked through.

TIP: To test for doneness, insert a toothpick into the top/middle part of the oatmeal. If it comes out clean and free of batter, then it is done.

Serve The Blackberry Pecan Baked Oatmeal

Allow the blackberry pecan baked oatmeal about 15 minutes or more to cool, then cut it into 8 square pieces. We prefer to eat this baked oatmeal warm (not hot), but again, that is your choice!

Sift a small amount of powdered sugar over the top of each piece, if desired. This is optional, but the powdered sugar is a nice decorative touch, and adds a bit more sweetness to this dish.

I hope you have the opportunity to make blackberry pecan baked oatmeal for a family breakfast or brunch. It really does taste wonderful.

Thanks so much for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:

• Maple Nut Oatmeal
• Ham n’ Cheese Breakfast Soufflé
• Homemade Blueberry Pancakes
• Pumpkin Pecan Streusel Muffins
• Quiche Lorraine

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: thegratefulgirlcooks.com/blueberry-french-toast-cups

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Blackberry Pecan Baked Oatmeal

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It's an EASY recipe (only 10 minutes prep), and then it's baked (serves 8).

Category: Breakfast

Cuisine: American

Keyword: blackberry pecan baked oatmeal

Servings: 8

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ cups old fashioned oats uncooked
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1¾ cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups blackberries *fresh or frozen (unthawed)
• ½ cup chopped pecans

US Customary - Metric

Instructions

1. Preheat oven to 375° F. and lightly grease an 8" x 8" baking dish.

2. Stir oats, sugar, cinnamon and salt in a large bowl, until combined.

3. In separate bowl, whisk milk, egg, and vanilla until combined.

4. Pour milk/egg mixture into oat mixture. Stir until combined; add pecans and blackberries. NOTE: If using frozen blackberries, add them to batter, still frozen. Batter may turn slightly pink in color, but that's okay!

5. Pour batter evenly into prepared baking dish. Bake at 375°F. for 45-50 minutes. It's done when firm and "set" on top, browned, and fully cooked through. TIP: To test for doneness, insert a toothpick into top/middle part of oatmeal. If it comes out clean and batter-free then it's done.

6. Let baked oatmeal cool about 15-18 minutes, then cut it into 8 square pieces. Serve warm OR hot (your choice!) Sift powdered sugar over each piece, if desired. Enjoy!

Nutrition Facts

Blackberry Pecan Baked Oatmeal

Amount Per Serving (1 piece (1/8 of total))

Calories 174 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 26mg9%

Sodium 103mg4%

Potassium 219mg6%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 11g12%

Protein 6g12%

Vitamin A 197IU4%

Vitamin C 6mg7%

Calcium 92mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.

Today I want to share a recipe I created for a delicious vegetable cheddar quiche! I LOVE all varieties of quiche, and appreciate how versatile it is. We enjoy eating quiche for breakfast, lunch and dinner!

This recipe has lots of veggies in it because I wanted to use up loads of veggies we had in our refrigerator! After thinking about different ways to cook them, I I decided to create my own recipe for a yummy quiche that featured them.

A traditional pie/pastry crust is filled with sautéed fresh zucchini, cauliflower, broccoli, red bell pepper, garlic, green onions and carrots. You can use a frozen (thawed) 9″ deep dish crust or a homemade one. Your choice!

After topping the veggies with grated cheddar cheese, a traditional egg filling is poured over these ingredients and the quiche is baked to perfection! Vegetable Cheddar Quiche is delicious, colorful, and full of “good for you “veggies! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Veggie Filling

Finely chop the fresh veggies. Try and keep all the pieces about the same size, so they will cook evenly (I cut round zucchini slices into quarters).

Heat oil in a large skillet on Medium heat. Add the veggies (except garlic), and sauté them, stirring occasionally, for 4 minutes.

Stir the minced garlic into the vegetables until combined and cook for 1 more minute, stirring often so the garlic doesn’t burn.

When finished cooking the veggies, transfer them from the skillet to a bowl, and let them cool to room temperature. Set aside.

Prepare The Egg Filling

Now it’s time to make a traditional egg filling for the quiche. Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in a medium-sized bowl until fully combined. Set the bowl aside.

Prepare The Quiche For Baking

You can use a purchased DEEP DISH pie crust (thawed) OR use a 9″ homemade deep pie crust to make this quiche. Prick the bottom and sides of the crust several times with the tines of a fork.

Add the “cooled to room temperature” veggies to the pie crust, and spread to cover the bottom of the crust.

TIP: It’s important the veggies have cooled so they don’t cause the bottom of the pie crust (containing butter or shortening) to “soften or melt”.

Sprinkle the veggies with grated cheddar cheese, making sure to cover the surface of the quiche as much as possible.

Bake The Quiche

Place a large piece of aluminum foil on the oven shelf UNDER the shelf you will be baking the quiche on. This will help with cleanup in case it drips!

Carefully pour the egg filling over the veggies and cheese in the pie crust. Note: The pie crust will end up being VERY full!

CAREFULLY transfer the vegetable cheddar quiche onto a middle rack in a preheated 400°F. oven, being careful not to spill the filling!

Bake at 400°F. for 15 minutes, then turn the heat down to 300°F, and continue cooking for 35-40 minutes. When done, the top of the quiche should be golden brown. A toothpick inserted into the top/middle of the quiche should come out clean.

Serve The Vegetable Cheddar Quiche

Transfer the baked vegetable cheddar quiche (still in the pie pan) to a wire rack, and let it cool for 12-15 minutes, to let the filling “settle” and firm up some. As it cools, it will slightly deflate a bit, as the hot air dissipates inside the quiche.

Slice the quiche into 8 wedges, and serve with your favorite salad or fruit on the side. We enjoy this delicious quiche for breakfast, lunch and dinner! One quiche slice provides protein from the eggs and a fair amount of delicious veggies!

Leftover quiche can be covered and stored in the refrigerator for several days. The leftover quiche can be easily reheated in a microwave, for convenience (and quick lunches or dinners!).

I hope you have the opportunity to make and enjoy this delicious recipe for vegetable cheddar quiche, and trust you’ll enjoy it as we do!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking for More QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious quiche recipes you may enjoy, including:

• Quiche Lorraine
• Italian Sausage and Spinach Quiche
• Chicken Enchilada Quiche
• Southwestern Bacon Quiche

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Vegetable Cheddar Quiche

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.

Category: Breakfast, Brunch, Dinner, Lunch

Cuisine: American

Keyword: vegetable cheddar quiche

Servings: 8

Calories Per Serving: 264 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Quiche:

• 1 9" deep dish pie crust uncooked/thawed
• 1 Tablespoon vegetable oil
• ½ cup zucchini quarters ½" round slices, cut in ¼'s
• ½ cup broccoli florets small florets
• ½ cup cauliflower florets small florets
• 1½ stems green onions (scallions) bulb and stem, chopped
• ⅓ cup red bell pepper chopped-small pieces
• 5 baby carrots sliced- small pieces
• 1½ teaspoons minced garlic

For Egg Filling:

• 4 large eggs
• 2 cups heavy whipping cream
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper

US Customary - Metric

Instructions

1. Preheat oven to 400℉. Prick bottom and sides of uncooked/thawed 9" deep dish pie crust several times with the tines of a fork.

2. Prepare veggies: Chop veggies about the same size (small), so they'll cook evenly. Heat oil in large skillet on Medium. Add veggies (except garlic); sauté, stirring occasionally, for 4 minutes. Stir garlic in until combined; cook 1 more minute, stirring often so garlic doesn't burn. Remove skillet from heat. Transfer veggies to a bowl; Set aside and let cool to room temp.

3. Make egg filling: Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in medium bowl until fully combined. Set bowl aside.

4. Add "cooled to room temp." veggies to pie crust. Spread to cover bottom of crust. Sprinkle with grated cheese, covering veggies as much as possible. Pour egg filling over veggies/cheese. Pie crust will be VERY full! CAREFULLY transfer quiche onto middle rack of oven, being careful not to spill!

5. Bake at 400°F. for 15 minutes, then reduce heat to 300°F, and continue cooking 35-40 minutes. When done, quiche should be golden brown. A toothpick inserted into the top/middle should come out clean. Transfer pie plate to a wire rack; let cool 12-15 minutes before slicing/serving.

6. When ready to serve, slice into 8 wedges. Refrigerate any leftover quiche for up to 3-4 days. Microwave to reheat. Enjoy!

Nutrition Facts

Vegetable Cheddar Quiche

Amount Per Serving (1 slice (1/8 of total))

Calories 264 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 160mg53%

Sodium 279mg12%

Potassium 196mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 3g3%

Protein 5g10%

Vitamin A 2168IU43%

Vitamin C 19mg23%

Calcium 63mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!