Yesterday we went blueberry picking in the morning, today, I made homemade blueberry french toast casserole with homemade blueberry sauce.
My nieces thinks this dish looks good enough to be served at the finest of hotels. I pulled out my pretty blue and white china bowls and we had a lovely breakfast together.
We went shopping last night for a few missing ingredients for blueberry syrup, and my little niece printed this recipe from a machine at the grocery store. It is called "Get Stuffed French Toast" and is available at Family Fare courtesy of Wisconsin Milk Marketing Board. It serves 8 and takes 10 min to prep and 1 hr to cook.
I took a full loaf of french bread and cut it in slices and tore them into small pieces. I greased a 9X13 in baking dish and put down a layer of bread. On top of this I laid thin slices of Wisconsin Havarti Cheese, then I added a sprinkling of fresh picked blueberries. Next, I layered the remaining torn pieces of french bread and set aside.
In a seperate bowl, beat 6 eggs, 4 cups milk, 1/2 cup sugar, 1/4 cup maple syrup ( I used homemade syrup), 2 tbsp melted butter, and a sprinkling of cinnamon. Pour this over the bread and cheese mixture and press down on all the ingredients with a spatula. This will make the bread soak up the egg mixture. I then sprinkled fresh picked blueberries on top, sprinkled on some more cinnamon, and covered with tin foil. Bake this at 350 degrees for 30 minutes, then remove the foil and bake an additional 30 minutes.
Serve with homemade blueberry sauce and enjoy.
For the homemade blueberry sauce, I put about 3-4 cups blueberries in a saucepan with 1 cup water and 1/2 cup sugar and brought to a boil, all the while mashing the berries with a potatoe masher. I let it simmer for a few minutes and then drizzled it over our french toast.
YUMMY! We all loved it. I am sure I will make this again and again using a different fruit each time.
We may be picking Raspberries next week. I think Raspberry French Toast will be Awesome!