Recipes, memories and random thoughts from my kitchen
Friday, August 03, 2007
Favorite Ingredients Friday for August 3
Today I decided to share a favorite breakfast/brunch recipe. It may be here on my blog somewhere, but it's definitely worth sharing again. I thought it was especially timely right now while the blueberries are ripe for the picking. I have also made this with raspberries (and frozen raspberries, much cheaper than fresh, work just fine) -- I think the raspberry version is even better than the blueberry!
BLUEBERRY FRENCH TOAST
12 slices day-old white bread, crusts removed, cut in 1” cubes 1 pkg. (8 oz.) cream cheese, cut in 1/2” cubes 1 cup fresh or frozen blueberries 12 eggs 2 cups milk 1/3 cup maple syrup or honey SAUCE: 1 cup sugar 2 Tablespoons cornstarch 1 cup water 2 cups fresh or frozen blueberries 1 Tablespoon butter
Place half of the bread cubes in a greased 13 x 9 x 2-inch baking dish. Top with all of the cream cheese cubes. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes; then uncover and bake 25 - 30 minutes more or until golden brown and the center is set.
For sauce: In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes, or until berries have burst. Stir in butter until melted.
To serve, cut the French toast into squares; serve with blueberry sauce ladled over each portion.
Yield: 6 to 8 servings
This is a wonderful breakfast or brunch dish for company! If you want to make a smaller amount, you can cut the recipe in half and bake it in a 9-inch square dish.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.