Berries! I love all the berries! Blue, black, rasp, straw, and whatever other ones I can’t think of. Though I think I’m only fond of cranberries when they’re dried.
This week, I had a few guests join me for breakfast at dinner time: blueberries and cream french toast!
Nothing like breakfast for dinner. It is the most important meal of the day so why not eat it more than once!
If you can’t tell by now, I’m beginning to love this 4 square photo display method (I have no idea what it’s really called).
So my friend Beth suggested this idea (and provided the recipe!) so I invited over to be my guest sous chef.
When she’s not spilling the blueberry sauce all over the stove, she was a good bread slicer. =p
We also had our world traveling friend staying here for 2 weeks so we fed her too!
I could probably eat breakfast for dinner every…other day!
- 8 oz. cream cheese
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 cup butter or margarine
- 4 eggs
- 2 1/2 cups milk
- 1 loaf French bread, cut into 1″ slices
- 1 cup blueberries
- grated rind of 1 orange
Blueberry Orange Sauce
- 1/2 cup sugar
- 1 tbsp. cornstarch
- 1 cup water
- 1 cup blueberries
- grated rind and juice of one orange
Preheat oven on Convection to 325°F (160°C). In
a large bowl combine cream cheese, sugar, vanilla, butter and
orange rind until well blended. Add eggs one at a time mixing
well after each addition. Stir in milk. Arrange bread in standing
rows in a greased 9″ x 13″ (23 cm x 33 cm) baking pan. Pour
cream cheese mixture evenly over bread. Let stand for at least 15
minutes. Just before baking, brush top of bread with cheese
mixture from pan. Sprinkle blueberries on top. Bake on
Convection at 325°F (160″C) for 35 to 40 minutes, until golden
brown. After baking, cut into pieces and serve with warm
Combine sugar and com starch in a saucepan.
Blend in water, orange rind, juice and blueberries. 0 Cook on
medium heat, stirring constantly until mixture is thickened
and clear. Serve warm.