Monday, March 19, 2012

Blueberry French Toast

My obsession with French Toast continues.  We've been together for more than a year now, and the relationship just keeps getting better.  C had a friend visiting last week and when I started thinking of what I should make for breakfast, french toast was the first thought in my head!  I made this recipe from a previous blog post, but added blueberries.  
Spray a 9x13 inch pan thoroughly with non-stick spray.  Tear a loaf of Challah bread into bite sized pieces.  For 4-5 servings, I used 3/4 of the loaf.
In a large bowl whisk together eggs, milk, cream and vanilla extract.  Pour evenly over the bread.  Cover and store in the fridge for overnight or at least 8 hours.  Make sure you stir it at least once while it's resting to spread the mixture around. 
In a separate bowl mix together flour, brown sugar, cinnamon and salt.  Cut in the butter until you have pea sized clumps.  When ready to bake, preheat the oven to 350 degrees F.  Sprinkle the flour/butter crumbs and blueberries on top of the bread and bake for around 40 minutes.  Toast will start to brown, and the butter crumbs will be completely melted.
I really enjoyed the additional blueberries in this recipe, they gave it extra flavor and mix with the cinnamon taste great.  This is as tasty as a dessert, and who doesn't like dessert for breakfast?!

I couldn't help myself.. this is one of my favorite movies and every time I say French Toast I laugh thinking of this clip.  Happy Monday! 

Blueberry French Toast
Adapted from Pioneer Woman

*I cut recipe in half
1 loaf French bread
8 large eggs
2 cups whole milk (used skim and still tasted very rich)
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla extract
For topping:
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces
1 cup frozen blueberries

Spray a 9x13 inch baking pan with cooking spray.
Tear or cut French toast into bite size pieces.
Spread evenly in the pan.
In a large bowl, mix together eggs, milk, cream, sugar and vanilla extract. 
Pour evenly over the bread.
Cover and store in the fridge overnight or for several hours.
In a separate bowl mix together flour, brown sugar, cinnamon and salt. 
Add butter pieces and cut into dry mixture with your hands.
Combine until the mixture is in pea sized chunks.
Cover and store or make right before baking.
Preheat oven to 350 degrees F. 
Sprinkle the crumb mixture on top of the toast.
Bake for around 40 minutes until golden brown.
Serve warm with powdered sugar and syrup.

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