Sunday, January 17, 2010

Brunch

This morning we had a few neighbors over for a casual brunch. I was particularly proud because Finn made the egg casserole and Emma made the French Toast! Ang brought some delicious Monkey Bread Muffins and Matt brought some ridiculously yummy Maple Black Pepper Bacon.
It was a wonderful way to start our Sunday.
I have to say sweet breakfast items are not usually my cup of tea, but this French Toast was certainly something special...
Over Night Blueberry French Toast

1 loaf day old French Bread, cut into 1" cubes
2 8oz pkgs cream cheese, cut into 1" cubes
1 C fresh Blueberries
10 eggs
1 1/2 C milk
1t pure vanilla extract
1/3 C pure maple syrup

1 C Sugar
2T Corn Starch
1 C Water
1 C Fresh Blue Berries

Place half of the bread cubes in a greased 9x13 glass baking dish. Sprinkle with the cream cheese cubes and 1 C blueberries and finish with the remaining bread cubes. Whisk the eggs, vanilla, and maple syrup in a large bowl and pour evenly over bread mixture in prepared pan. Cover and refrigerate overnight.

Preheat the oven to 375 degrees. Allow French toast to sit at room temperature for 30 minutes before baking uncovered for about 50 minutes or until set.

Meanwhile, combine the sugar, cornstarch, and water and whisking until mixture boils and thickens. Add the remaining 1C blueberries and cook until berries burst. The sauce will thicken like pie filling.

Serve the sauce over the baked french toast and enjoy.

2 comments:

PFour said...

What a great thing to look forward to on a Sunday morning. Thanks for the yummy brunch. Your kids did great on their dishes. Both were delicious!

Matt said...

Thanks for having us over today. The food was great (as always- and especially since your kids made some of it). I was in a bit of a funk going into this morning and the brunch got me going in the right direction. Ended the day with a nice dinner with some other friends. No more funk. Thanks.

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