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.

Egg Nog French Toast

We have a Christmas tradition in my house that the kids makes breakfast on Christmas morning.  We think of it sort of like a thank you to "Santa" for being so giving.  This year I found this Egg Nog french toast recipe, which is very similar to another dish I've made but includes egg nog instead of just milk.  I can't think of a better breakfast on Christmas morning, or really anytime during the holiday season.

My brother kicked things off by chopping up a loaf and a half of challah bread.  We were cooking for six, so I was nervous the serving size wasn't large enough so I did 1 1/2 of the recipe, but really didn't need it.  We had a ton of leftovers, luckily you can reheat this dish easily and it's still tasty.

Spray a 9x13 inch pan with nonstick spray.  Place bread chunks in the pan while you make the eggnog mixture.

Mix eggs in a large bowl.

Add in the egg nog to the eggs.  I used non-fat and thought it was rich, but you can use the regular egg nog as well.

Add the sugar, vanilla extract and nutmeg.

Pour the eggnog mixture over the bread in the pan.  I do this slowly to make sure I get every piece of bread covered.  Cover with plastic wrap and refrigerate overnight, or at least 6 hours.

In a separate bowl, mix the flour, brown sugar, cinnamon, nutmeg and salt together.

Cut the butter into one inch pieces.

Cut the butter into the sugar mixture.  My brother used in hands, but you can use whatever works.  The mixture should be crumbly.  Cover and place in the fridge until right before you bake the bread.

Preheat the oven to 350 degrees F.  Uncover both dishes.  Crumble the butter sugar mix on top of the bread.  Bake for 45 minutes until starting to brown on top.  Remove and let sit for 5 minutes, then serve.

This dish screams Christmas!  It's very sweet, but I am starting to enjoy baked french toast more and more, and this recipe proved my point even further.  It's rich even when using low fat eggnog, so I don't think you need whole, but it's completely up to you.  Make sure you bookmark this for next year!

Egg Nog French Toast
Serving size 6


1 loaf challah bread, ripped or cut into chunks
6 eggs
2 1/2 cups egg nog
3/4 cup sugar
2 tablespoons vanilla extract
1 teaspoons ground nutmeg


Topping:
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, cut into pieces


Spray a 9x13 inch pan with non-stick spray.
Rip or cut bread into chunks and place in the prepared pan.
Mix eggs, egg nog, sugar, vanilla, and nutmeg together in a large bowl.
Pour over bread, and refrigerate for at least 6 hours up to overnight.
In a separate bowl mix flour, sugar, cinnamon, nutmeg, and salt together.
Cut in the butter using your hands or fork until the mixture is combined and crumbly.
When ready to bake, crumble the sugar mixture on top of the bread. 
Preheat the oven to 350 degrees, and bake for 45 minutes until top is browned.
Enjoy!

Apple Fritter Muffins

I would like to raise my glass to fall baking. Probably one of my favorite things is spending a chilly fall day in the kitchen. Pumpkin flavors are obviously a big part of this, but I think apples are as well. I thought a breakfast/dessert that incorporated apple was needed, and that’s exactly what I did!

Preheat oven to 400 degrees F.  Line a muffin pan with muffin liners and spray with non-stick.   I used a cupcake pan, but you can use whatever you like.  I had apples in the house that I used, but I will say I thin granny smith would be your best option here.  Cut up two apples into ¼ inch slices.

In a skillet add the apple ingredients except for the flour.  Cook over medium heat until the apples are tender.

In a medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl beat together applesauce, oil, and sugars until smooth.

Beat in the eggs, one at a time. Then add the vanilla and mix thoroughly.

Stir the flour into the butter mixture alternately with the buttermilk.  Make sure you begin and end with flour, making sure everything is well incorporated.

Fold in the apples.

Spoon batter into the lined cups.  Bake until muffin tops are pale golden brown, around 14 minutes.

 Cool the muffins in the pan for around five minutes, then transfer to a wire rack to cool.

To make the glaze, mix the melted butter, powdered sugar, vanilla and water together in a large bowl.  Whisk until smooth.

When muffins have cooled dip the top of the muffin into the glaze.  Allow the glaze to harden, and dip for a second time before serving.
I’m not sure whether these are breakfast muffins or dessert muffins.  Even people at work had trouble classifying them.  “These cupcakes, er muffins are delicious.”  Despite being a little hard to place, they are pretty awesome.  I really like the chunks of apple that you get when you bite in.  Plus, they are topped with a glaze, need I say more?

Apple Fritter Muffins

Apples:
2 large apples, preferably granny smith
3 tablespoons butter
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons water
1/3 cup flour

Muffins:
2 large eggs
¼ cup apple sauce
¼ cup oil
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla
2 1/3 cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon salt
1 cup buttermilk
Glaze:
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon hot water

Preheat oven to 400 degrees F.
Line a muffin or cupcake tin with liners and spray with non-stick spray.
In a skillet add apple ingredients, except flour.
Cook over medium high heat until the apples are tender, around 10 minutes.
Stir in flour and set aside.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon and salt. 
In a large bowl beat together apple sauce, oil and sugars until smooth.
Beat in the eggs, one at a time.
Add vanilla and mix thoroughly.
Stir the flour mixture into the sugar mixture alternately with the buttermilk.
Make sure to begin and end with the flour mixture.
Fold in the apples and make sure everything is well combined.
Spoon batter into cups and bake for around 14 minutes, until the tops are golden brown.
Let cool in the pan for 5 minutes, then transfer to a wire cooling rack.
To make the glaze, mix all of the glaze ingredients together in a large bowl.
Whisk until smooth.
When the muffins have cooled dip the top into the glaze.
Let the glaze harden for a few minutes, and dip into glaze again before serving.

Apple Pancakes

One my final visit to Dartmouth for my brother's graduation I picked up a cook book called "Dishing up Vermont."  It's a very interesting cook book as it also has little tid-bits about certain fruits, syrups etc that are Vermont favorites.  I think this has jump started my new souvenir idea that I'll be collecting from every place I visit.  My fridge is getting a little overwhelmed with the many magnets, so I think it's about time I change things up.  One of the recipes that caught my eye as I was leafing through the cook was apple pancakes. 

Begin by thinly slicing two tart apples.  You can peel them if you wish, I kept the skin on.  You can also substitute two ripe pears for the apples, depending which you like better!

Whisk together eggs, milk, flour, salt and vanilla extract until smooth.  In a separate bowl toss together the apples, sugar and cinnamon.

Pour melted butter in a pie pan, or in a warm skillet.  Arrange the apples on the bottom of the skillet, with no more than two layers.

Carefully pour the batter over the fruit.

Bake for 25 minutes at 450 degrees F, until puffed and golden brown.

Serve with confectioners' sugar and drizzle with maple syrup.  I must admit this was more like a dessert than breakfast, but it was tasty and hard to put down either way.  I will be trying this again with pears, as it would be delicious with pears as well.  This is a great dish if you're serving a group of people for breakfast.  Enjoy!

Apple (or pear) Pancakes

Serves 4-6

Adapted from Dishing Up Vermont cookbook

3 eggs

3/4 cup whole milk

3/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tart apples, peeled, cored, and thinly sliced

2 tablespoons sugar

3/4 teaspoon cinnamon

2 tablespoon butter

Preheat oven to 425 degrees F.

Whisk together eggs, milk, flour, salt and vanilla extract until smooth.

In a separate bowl, toss together apples, sugar and cinnamon.

Melt the butter and swirl on the bottom of a pie dish or skillet.

Arrange the apples in no more than two layers on the bottom of the pan.

Carefully pour the batter over the fruit.

Bake for 25 minutes until puffed and golden brown.

Sprinkle with powdered sugar and maple syrup, and eat up!

Cinnamon Coffee Cake

  My Mom likes to send me things in the mail that she would like to throw away, but I think feels too guilty to do so.  Most times it's something I'll never use and have no need for, but every once and a while she sends me something awesome.  In this case she sent me a cook book with a collection of recipes from everyone in the town I grew up in.  There are some great ideas in the cook book - enter cinnamon coffee cake.

In a large bowl mix the flour, sugar and cinnamon together.

Add the butter and combine well.  Separate 3/4 cup of this mixture and keep for the topping.

Add the baking soda, vanilla, eggs, salt and buttermilk and beat until combined, without over beating.

Pour in a greased bread loaf pan.

Sprinkle with the topping you reserved at the beginning of the recipe.  Bake at 350 degrees F for 45 minutes.

This was the first thing I made in my new apartment. I made it for breakfast on my first official morning and it was the best way to break in my new kitchen.  The crumbles on top are the best addition, and gives the cake some crunch.  The cinnamon flavor is prominent and gives you a warm fuzzy feeling as you eat it.  Enjoy!

Cinnamon Coffee Cake

Adapted from: The Best of Bessemer cook book

3 cups flour

1 cup brown sugar

1 cup white sugar

1 tablespoons cinnamon

1 cup butter

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

2 eggs, beaten

1 cup buttermilk *I used skim milk

In a large bowl mix flour, sugars and cinnamon together.

Add the butter and mix until combined.

Save 3/4 cup of the mixture for the topping.

Add the remaining ingredients and beat together.

Pour into a greased bread loaf pan and sprinkle with the topping.

Bake at 350 degrees F for 45 minutes.



Cinnamon Raisin Baked French Toast

I've tried a lot of french toast recipes, and I think this is definitely one of my favorites.  It's different from most others because the bread sits in a butter and brown sugar mixture, which caramelizes and soaks into the bread when it's baking.  Adds another dimension to normal french toast; as if it wasn't great already!

Cut one loaf of french bread into one inch pieces.  I used whole wheat bread, and it worked just as well.

In a 9x13 inch baking dish mix together brown sugar and melted butter.  

Layer on the bread and sprinkle on the raisins, repeat the layering until you've used all the bread.

In a medium bowl whisk together eggs, vanilla, milk and cinnamon until well combined.  Pour the mixture evenly over the bread, making sure all of it's coated.  Cover the pan and refrigerate overnight.

Preheat the oven to 350 degrees and bake, uncovered, for 40 minutes.  The bread will lightly browned.  Serve hot with powdered sugar and maple syrup.

I served with powdered sugar along with watermelon and blackberries as a side.  I had this for dinner as I made everything that morning and let sit in the fridge all day, and it worked great for a Sunday night dinner.  Breakfast for dinner is the best, especially when it's as good as this french toast.  Enjoy!

Cinnamon Raisin Baked French Toast

Serves 5

Adapted from The Pastry Affair

1/2 cup brown sugar

6 tablespoons butter, melted

1 loaf French bread, cut into cubes

1/2 cup raisins

6 large eggs

2 cups milk *I used skim, but you can use whole or half and half

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

In a 9x13 inch baking dish, mix together brown sugar and melted butter.

Coat the bottom of the dish evenly.

Layer on 1/2 of the cubed bread and sprinkle on 1/2 of the raisins, repeat.

In a medium mixing bowl combine eggs, vanilla, milk and cinnamon and combine well.

Pour the mixture evenly over the bread.

Cover the pan and refrigerate overnight.

Preheat the oven to 350 degrees.

Bake uncovered for around 40 minutes until lightly browned.

Serve hot with powdered sugar and maple syrup.