Baked Blueberry French Toast

I’m normally not a breakfast person.  It’s not that I don’t like breakfast foods, because I actually love them and could eat them any time of the day, it’s that I’m just not a morning person.  On the weekends, I’m perfectly content with a bowl of cereal, which I eat while sitting in front of the TV usually watching a Food Network show.  I like to have time to “wake up” before I do much of anything, including getting into the kitchen.  When I do want to have a special breakfast, or need to make something for company, this lazy man’s breakfast is just for me.  It comes together in less than 10 minutes the night before.  All you have to do is pop it in the oven in the morning and then make the syrup.  It takes no time at all.

I fell in love with these french toast cups at first bite!  They resemble a stuffed french toast, because right in the middle is a layer of blueberries and gooey cream cheese.  Deliciousness!  I was smiling with every bite.

Not only is this recipe quick and easy, I also love that it is easily adjustable.  You can change the quantity depending on the number of people, or even individualize it according to people’s taste.  Just figure 1 piece of bread, 1 egg, 1/4 cup cream, and 1/2 tablespoon brown sugar per person for the basic custard.  You could easily substitute the berries for whatever fruit you have on hand, or leave it out altogether for someone who might not care for it.  And if you don’t have individual ramekins you could bake it in a casserole dish.

Baked Blueberry French Toast {print recipe}
French Toast
4 pieces thick Italian or Sourdough bread
1 cup light whipping cream
4 eggs
Juice of 1 lemon
1 vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 cup blueberries, fresh or frozen
4 ounces reduced-fat cream cheese
powdered sugar, for garnish

1 1/2 cups blueberries, fresh or frozen
2 teaspoons corn starch
1/2 cup water
1 tablespoon maple syrup
Juice and zest of 1 lemon

Grease 4 9-ounce ramekins lightly with butter.  Cut the bread into 1-inch cubes {about 16 pieces per slice}.  Set aside.  In a bowl, whisk together the cream, eggs, lemon juice, vanilla bean seeds, vanilla, brown sugar and cinnamon.  Take the bread piece and dip into the liquid mixture, thoroughly coating all sides.  Let the bread sit for about a minute to soak up some of the liquid {some of the liquid will be leftover}.

Figuring about 1 piece of bread {cubed} per ramekin, divide 1/2 of the bread among the 4 ramekins {about 8 cubes each}.  Next, layer 1/4 cup blueberries, per ramekin, over the cubed bread.  Cut the cream cheese into small cubes and layer 1-ounce of the cheese over the blueberries in each ramekin.  Top each with remaining pieces of bread.  Cover and chill for at least 1 hour or overnight.  At this point, depending on the consistency you desire for your french toast, you could pour some of the remaining liquid into each ramekin.

Before baking, remove the ramekins from the refrigerator and let sit at room temperature for at least 30 minutes.  Then bake, uncovered, for about 25 to 30 minutes, or until bread is toasted.

While the mixture bakes, prepare the syrup by mixing the cornstarch and water on medium high heat until smooth.  Add the blueberries, lemon juice, zest, and maple syrup and cook until the sauce thickens, about 3 to 5 minutes.  Remove from the heat.

When the french toast has finished baking, top with the blueberry syrup and dust with powdered sugar!

Recipe is adapted from Taste of Home via The Realistic Nutritionist.

Pumpkin Monkey Bread

I love monkey bread.  Not only does it taste good, I associate it with good memories.  This is what my mom generally makes for Christmas mornings!  So when I saw this pumpkin version on foodgawker or pinterest… I can’t remember which and I’m obsessed with both… I knew I had to try it. [Read more...]

Crunchy Apple Oatmeal

After sharing my pumpkin pie spice recipe, I wanted to showcase some different ways to use it.  One simple way is by adding it to oatmeal.  I’m generally not a big fan of oatmeal, but I do like this jazzed up version because of the added spice and crunchiness.  My husband, who happens to love oatmeal, gave it a two thumbs up! [Read more...]

Cranberry Pineapple Muffins

For some reason I have been on a pineapple kick lately.  This is my 4th post in a row that incorporates pineapple into the recipe in one way or another.  I guess I just have summer on my mind… and by the way… what a gorgeous weekend we had here in Michigan.  Finally!  It’s about time.  And hopefully the nice weather is here to stay! 

Back to the recipe…  this is the first time I made these muffins and they were delicious.  They are great for breakfast or a snack.  They would be perfect to freeze in individual baggies and be quick to grab for an easy breakfast on the go.  The top is drizzled with a pineapple glaze that makes them extra yummy! 

[Read more...]

Sour Cream Pancakes

I love trying new pancake recipes.  They’re easy and there’s so many different things you can do!  These can be made from everything you already have in the kitchen.  They are pretty traditional, but the sour cream makes them really moist and the syrup a little less “boring.”
Sour Cream Maple Syrup (print recipe)
3 tablespoons butter
½ cup sour cream

⅓ cup pure maple syrup
½ teaspoon almond extract

Sour Cream Pancakes
1 ½ cups all-purpose flour
1 ½  tablespoons sugar
1 ½ teaspoons baking soda
½ teaspoon kosher salt
¾ cup sour cream
½ cup heavy cream
½ cup milk
1 large egg
3 tablespoons butter, melted

For the syrup, melt the butter in a small saucepan over medium-low heat.  Add all the other ingredients and bring to a boil.  Set aside and keep warm.

For the pancakes, sift and combine the flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the sour cream, heavy cream, milk, egg, and melted butter. Combine the two mixtures together by whisking.  Brush a nonstick skillet or griddle with melted butter and heat over medium heat until hot. Working in batches, pour a ½ cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven, heated to 200 degrees. Lightly butter skillet between batches as needed.  Serve pancakes with warm syrup.  Yields 6 pancakes.

Recipe is adapted from Epicurious.  
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