Baked French Toast (With Blueberry Syrup)

When my family stayed over last Christmas, I made Baked French Toast for breakfast. The recipe is the perfect for feeding guests; just make it the night before and put it in the oven in the morning!

Since it was for only Matt and me, I halved the original recipe; my instructions reflect my changes.

Baked French Toast (With Blueberry Syrup) (Feeds 4-6)

Original Recipe: Cinnamon Baked French Toast via Lovin the Oven

1/2 Loaf Sour Dough Bread*

4 Eggs
1 cup Vanilla Soy Milk*

1/4 cup Heavy Whipping Cream

2/3 cup Sugar

1/4 cup All Purpose Flour

1/4 cup Firmly Packed Brown Sugar

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg+
1/8 tsp. Sea salt*

1/2 Stick Cold Butter, Cubed

*Substitution

+Addition 

Directions

1. Grease a 8 X 8 pan.
2. Tear bread into chunks and arrange in pan.
3. Mix eggs, milk, cream sugar, and vanilla. Pour mixture over bread. Cover and refrigerate overnight.
4. In separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter and mix until crumbly. Store in a plastic bag in fridge.

 To Bake:

1. Preheat oven to 350 degrees.
2. Sprinkle cinnamon crumbs on bread.
3. Bake 1 hour.
4. Serve with blueberry syrup (see below) and maple syrup.

 

 

Blueberry Syrup

Original Recipe: Blueberry Syrup via Kleinworth & Co. 

2 cups thawed blueberries (I used the blueberries from Ludington)*
1/2 cup sugar*
3/4 cup water
Splash of orange juice+

*Substitution

+Addition 

Directions

1. Add ingrediants to saucepan. Bring to boil over medium-high heat.
2. Reduce heat and simmer for 12 minutes.
3. Remove from heat. Allow to cool to room temperature.
4. Use blender to pulse until liquid is smooth.
5. Serve. Store in airtight container.

 

We both loved the taste of this dish. Matt is excited that we have leftovers for tomorrow. He also approved of the blueberry syrup which added the perfect flavor.

I'm definitely adding Bake French Toast to our weekend breakfast rotation!

The recipe was found on Pinterest and it is pinned into my eat breakfast board.

Blue

Blueberry Picking

Matt and I went to Ludington last weekend. Since Angie (Strawbrry Passion) and I did not find time to pick strawberries before the season's end, I was excited when my sister Cait suggested we go blueberry picking.

In true Michigan fashion the weather changed from overcast to sunny, hot, and humid while we walked from the barn to the fields.

 

Michigan's fruit seasons were strained by the false summer in March, but the blueberries are doing very well this year.

When blueberry picking, it is recommended that you tie your bucket to your waist so that you can use both of your hands. I was determined to fill my bucket, so I used a rad tie that matched my shirt.

My niece helped us pick a few blueberries but she quickly grew hot and bored.

I was a little worried about traveling across the state with the blueberries, but they made the trip just fine. I froze 11 cups of blueberries (minus the ones that made it to my stomach. I am going to dry the rest tomorrow).