These are two breakfast recipes that I make often when I have special occasion or just on a cold Sunday morning. Both are so delicious, rich and would be paired nicely with a cold glass of milk. Tested and approved I would make this for Mom on Mother's day.
Oven-Baked Blueberry French Toast
From: Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan E. Aller
This is a recipe that I discovered in an issue of Crafts'n Things Magazine (Oct. 2010). It is so easy to make and what I love most about this recipe is that you can make it the evening before, let it sit overnight in the fridge and then pop it in the oven in the morning. It is so delicious and smells so good when baking. My mom and I like to think this is our version of "The Family Stone Strata" since we made it Christmas Eve night and enjoyed it in the morning. ("Isn't Everett allergic to mushrooms?")
Some additions to this recipe would be I love to use both blueberries and raspberries together. And rarely do we ever use syrup. Also, if you can get the bakery to slice your french bread into thick slices, they are always happy to do this for me when I make it.
Stuffed French Toast
From: Cook's Illustrated Magazine 2011: Spring Entertaining by: Keri Fisher
The recipe that comes up is similar to the one in the magazine, however there were a few steps that are added and others omitted. I couldn't find the original recipe online nor could I find where you could purchase a copy of this magazine. This magazine always pops out at me when I am in a weird location where the last thing I would think to see is a Cook's Illustrated Magazine (for example Stater Bros. in 29 Palms, CA a.k.a. middle of nowhere or Key Market in San Francisco, CA...both places carried Western Family which was a reminder of the supermarket Barney's back home.)
I did not chill the cream cheese filling for 20 minutes...I put it directly on the bread. Also I did not crisp the bread in the oven. I used just slapped it on the bread.
Also combine 1 cup of cold water, 1/2 cup of flour, 1 large egg and 1 teaspoon of vanilla, whisk together and dip both sides of sandwiches into this batter then place in skillet. The taste is AMAZING!
|This is the stuffed French Toast I made this morning. I added strawberries and raspberries to the top.|
|Lance thought the presentation was so well done, he took the pictures.|
I hope you enjoy these as much as we do. If you do make your own version, please let me know how it goes and if you did a different variation. Love to hear how you make yours?