Monday, January 23, 2012

Blueberry Baked French Toast

You know how Pinterest is... you see all these beautifully taken pictures of things that you want to eat or make and you repin them thinking you'll make them soon... but then you don't. All of those food pictures sit there for you to drool over and dream about how amazing your sure it tastes. I am determined to make more of what I pin. Whether it's meals, desserts, snacks, crafts, ways to organize, etc. I will do something!
So on the subject of pinterest and drool... I found this yummy looking French Toast. I love breakfast food. Even more I love breakfast foods that are sweet and have some type of tasty syrup or icing.
So this recipe comes from Chef-In-Training. I haven't had a chance to really look at her site but seriously the pics on the side look tempting and delicious! Bookmarked! The original recipe does call for it to be prepared and refrigerated and cooked overnight. I would have known and done this if there wasn't a cell tower down and internet down in my area Saturday night! So come Sunday morning we had to compromise and hope it worked when it was prepared and placed in the oven immediately. Oh my, it is good!

This is a perfect Sunday brunch meal. It is quick to prepare just remember the cook time! My hubby and both boys loved it. Iden especially loved the blueberries :]. If you're thinking about skipping the sauce and using your own store bought syrup... please don't! It is delicious and compliments it well!

Blueberry Baked French Toast
Adapted from: Chef-In-Training

French Toast:
1 loaf of French Bread cut into cubes
1 (8 oz.) package cream cheese cut into cubes
1 cup frozen blueberries
12 large eggs
1/3 cup maple syrup
2 cups whole milk
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg

1 cup sugar
1 cup water
2 TBSP cornstarch
1 cup frozen blueberries
2 TBSP butter

1. Preheat oven to 375 degrees F. Slice up your French Bread and arrange half of it in a greased 9 x 13 pan

2. Cut up your cream cheese. Sprinkle cream cheese and blueberries over the bread in the pan.

3. Top with remaining bread cubes.

4. In a large bowl; Mix together eggs, milk, syrup, vanilla, cinnamon & nutmeg.

5. Pour egg mixture evenly over bread. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 30 minutes (or until tops look golden). Top with syrup and enjoy!

Sauce: In a saucepan, cook water, sugar and cornstarch until thickened. Add blueberries and butter, allow to simmer for 10-15 minutes. Pour over French Toast and Enjoy!!

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