Friday, January 28, 2011

Blueberry French Toast

I am taking this to my next brunch!  This coming Saturday!  Oh, it's so delicious!

2 1/2 cups cubed (1") french bread (or any bread)
4 oz cream cheese
1 cup fresh or frozen blueberries
8 large eggs
1 cup milk
1/2 cup maple syrup
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. sea salt (Bolivian Rose is my favorite!)

Preheat oven to 350 F.  Put Sunflower Mold on Perforated Baking Sheet.  Put the bread in the mold and spread evenly.  Cut cream cheese into small "pats" to be dispersed over the bread.  Top with blueberries.  In mixing bowl, combine the rest of the ingredients and whisk.  Pour over bread mixture.

You can either bake this immediately or cover and place in fridge to bake the next day . . .

Cover with Octagonal Silpat and bake for 30 minutes covered and 30 minutes uncovered.  Mixture should be set in the middle.  Cool slightly and unmold.  Top with maple syrup or enjoy alone.

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