Wednesday, December 10, 2008

Way Delicious Wednesdays - Blueberry French Toast and bonus recipe!

With the holidays right around the corner, here's a breakfast recipe that would be perfect for Christmas or New Year's morning. It's one of those types of recipes that you can assemble the day before, and bake in the morning. You pull off a great breakfast and have a relaxed morning at the same time! This is great served with sausage links (I think Trader Joe's chicken-maple sausages go great with this).

I tried this recipe for the first time at a brunch at my friend Nancy's house. It was so good that I decided to make it for Thanksgiving morning. I went online and read reviews of the recipe and made some modifications recommended by other cooks. The eggs and cream cheese were reduced, blueberries doubled, and instead of putting chunks of cream cheese in the middle layer (as the original recipe called for) I softened it and blended it with some powdered sugar and vanilla. I also gave it a good sprinkle of cinnamon and topped it after cooked with powdered sugar. I was very happy with the results- absolutely delicious!

Sorry no pic, but trust me, you need to make this sight unseen!


Blueberry French Toast

12 slices day-old white bread, crusts removed
12 ozs. block-style cream cheese, softened
½ cup powdered sugar
1 Tbsp. vanilla extract
2 cups frozen blueberries
cinnamon
10 eggs
2 cups milk
1/3 cup pure maple syrup

SAUCE:

1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp. butter

Cut bread into 1-in. cubes; place half in a greased 9 x 13 pan. Cream cream cheese with powdered sugar and vanilla, spoon over bread cubes. Top evenly with blueberries. Sprinkle generously with cinnamon. Top with remaining bread cubes.

In a large bowl, beat eggs. Add milk and maple syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake covered at 350 degrees for 30 minutes. Uncover and bake another 30-45 minutes, until golden brown and center is set.

To make sauce, in a saucepan combine sugar and cornstarch; add water. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Add blueberries and reduce heat to low; simmer 10 minutes or until berries burst. Stir in butter. (Sauce may be made ahead and refrigerated) Serve sauce on the side with French toast.

Note: This recipe can be prepared early in the day if you wish, but do not pour the egg mixture over it. Later in the evening, prepare the egg mixture, pour over, and refrigerate overnight.

One more great holiday idea! Yesterday morning, when I ducked into Trader Joe's to grab some hot cocoa mix for Rich, they were giving out samples of a breakfast casserole they called Hashed Brown Quiche, made with all TJ items of course. I sampled it and loved it, and jotted down the recipe. I know I'll be making it over the holiday time.


Hashed Brown Quiche

1 package frozen hashed brown patties
1 package chicken sausage, crumbled
1 bag fresh baby spinach

1 dozen eggs
¾ cup half and half or milk
Grated cheese

Grease 9 x 13 pan. Spread hashed browns patties on bottom of pan and bake at 400 degrees for 10 minutes.

Meanwhile, sauté sausage until cooked. Add spinach and cook till wilted.
Layer sausage mixture over hashed browns.

Beat eggs with half and half and pour over sausage mixture. Top with grated cheese and bake at 400 degrees 30-40 minutes or until set.

2 comments:

Nancy said...

Ooooo, I'm so glad you found some modifications. The one thing I didn't like was how mushy it was. I'll have to try yours at Christmastime.

Thanks, Karen!

mom2six said...

Yum - now I am hungry. I think I may try both New Year's morning when everyone should be home (including newly married daughter and her husband).