Tuesday, July 19, 2016

Blueberry Stuffed French Toast



I like breakfast but since the kids are grown, I really hate to cook in the mornings, LOL I honestly don't do Mornings these days because I don't have to and I've really always been a night owl. That being said I do however like to eat breakfast foods. This recipe is fast and easy to make the night before and I have included two recipes for small families and larger. So do make this, and I even make homemade syrup for ours. You should really try this soon, a special sunday breakfast or have it for brunch. Enjoy

Small recipe serves 3-4
Ingredients

4 ounces cream cheese
6-8 slices white bread (depending on the thickness)
3/4 cups frozen blueberries
6 eggs
1 cups milk
3 tb honey

Procedure
Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased
9 x 9 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over
the blueberries.
Combine eggs, milk, and honey and mix well.
Pour this mixture over bread cubes.
Refrigerate covered with foil overnight.
Bake at 350 degrees for 1 hour (25 minutes covered with aluminum foil,
20 minutes uncovered).Ovens do vary though Serve with maple syrup.
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large recipe serves 6-8
Ingredients

8 ounces cream cheese
12 slices white bread
1-1/2 cups frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Procedure
Thickly spread cream cheese on 6 slices of white bread.
Place bread (cream cheese side up) on the bottom of a greased
9 x 13 inch baking dish.
Evenly distribute blueberries on top of the bread.
Cube the remaining 6 slices of white bread and sprinkle over
the blueberries.
Combine eggs, milk, and honey and mix well.
Pour this mixture over bread cubes.
Refrigerate covered with foil overnight.
Bake at 350 degrees for 1 hour (1/2 hour covered with aluminum foil,
1/2 hour uncovered). Serve with maple syrup.

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