Monday, May 12, 2014

Mother's Day 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.
Me, and Mom, and Grandma Wilde. I love everything about this photo. These two set such an example for me. Their unconditional love and support mean the world to me. I'm such a lucky girl!
I'm a little too big to be carried, but we attempted to recreate that day. Words can't express the love and appreciation I have for my Mom and Grandma.

Happy Mother's Day!

Thursday, May 8, 2014

Overnight Blueberry French Toast

This year for Easter breakfast I decided to try a new recipe. It combines some of my very favorite things---blueberries, cream cheese and bread! I posted a photo on Instagram and EVERYONE wanted the recipe. Weeks later, people are still asking about it. So I figured with Mother's Day on Sunday this would be a perfect time to post it for all my internet friends. This way you still have time to fix this for mom or request that someone make it for you. It isn't complicated, but requires some planning.
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.