Happy Mother's Day!
Monday, May 12, 2014
I am fortunate to have so many amazing mother figures in my life, women who have taught me how to face life's challenges with grace and fortitude. No more so than my very own mother. I went looking for an old photo of the two of us and came across this one.
Thursday, May 8, 2014
Cube the bread and cream cheese. Then dump your berries over the top.
Another layer of bread and then you pour on the egg mixture. Then pop it in the fridge overnight.
Look at that! Top with whipped cream, or smother it, as the case may be. We ate it hot out of the oven before church and had seconds cold after church. We practically inhaled it. This is definitely going to be a family favorite for years to come. Go ahead and make it for mom this weekend. Trust me, she'll love it!
Overnight Blueberry French Toast serves 12-15
12 slices day-old bread, cut into 1 inch cubes (I used a loaf of French bread)
2 (8 oz) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 T cornstarch
1 cup water
1 T butter
Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.
In a large bowl mix eggs, milk, vanilla and syrup. Pour over bread cubes. Cover, and refrigerate overnight. Remove bread cube mixture from the refrigerator about 30 minutes before baking. Preheat oven to 350. Bake 55-60 minutes until center is firm and surface is lightly browned.
In a medium saucepan mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in remaining blueberries. Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter. Pour over individual servings and top with whipped cream if desired.