Happy Boxing Day (if you’re in Canada)! Happy 26th for my Southern family and American readers! I hope everyone had a wonderful Christmas. The boys have gone to daycare for the day and I’m enjoying spending some quality time with my sofa. And the leftovers. I already finished the chip dip before noon.
Yesterday I had a small brunch for the immediate family and then hosted a late afternoon/early evening party for the rest of the family in Canada. I wanted to share the recipe for the oven baked french toast that I made for the brunch because it is way too good to not blog about.
BLUEBERRY FRENCH TOAST
12 slices of day old bread, cut in cubes (I used french bread)
1 1/2 bricks of cream cheese
1/4 cup powdered/confectioners sugar
1 cup of blueberries
2 cups of milk (I use full fat milk)
1 teaspoon vanilla extract
1/3 cup of real maple syrup
1 cup water
1 cup white sugar
2 tablespoons cornstarch
zest of one lemon
1/4 teaspoon cinnamon
1 cup blueberries
1. Lightly grease a 9×13 baking dish with butter. Arrange half the bread cubes in the dish and top with the cream cheese mixture. Sprinkle 1 cup of blueberries over that and then top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla, and syrup. Pour over the bread, cover and refrigerate overnight or for a couple of hours.
3. Remove bread from fridge and let sit for about 30 minutes. Preheat oven to 350 degrees.
4. Cover and bake for 30 minutes. Uncover and continue baking 25-30 minutes until the center is firm and the surface is lightly browned.
5. In a medium saucepan, mix the water, sugar, cornstarch, lemon zest and cinnamon. Bring to a boil. Stir constantly and cook 3-4 minutes. Mix in the remaining blueberries and reduce the heat. Simmer for 10 minutes until the blueberries burst open. Stir in the butter and pour over the french toast.
|Yummy, blueberry goodness|
I served this with some bacon that I popped into the oven during the last 20 minutes of baking and everything came together nicely at the same time. The recipe is a bit of trouble but totally worth it. You can, and should, make this the night before because it becomes a no-brainer the following day but I totally blanked after all the Christmas eve wrapping and festivities. It actually only spent about 30 minutes in the fridge before I popped it in the oven and it turned out fine. More than fine. Charming gobbled down two helpings and fell into a sugar induced three hour nap. Wonderful!