Tag Archives: French Toast

Baked Blueberry Cream French Toast

Blueberry French Toast upclose

I have been MIA from my blog for almost a month!  Yikes!  I am so sorry.  But the good part for me is that this summer we have spent time with almost all of our children, grandchildren, and one great-grandson!  We have only missed seeing one granddaughter (miss you Abbey) and one darling little great-granddaughter, who we will see this fall.  This has been quite exciting for us because our kids and grandchildren live in Alabama, Colorado, Utah, and Nevada, and California.  Can you see how hard it is to see all of them each year?

This summer has been full of family and fun!  My blog has taken a backseat to all that excitement, but on the flip side – I have a stack of awesome new recipes to share! 🙂

I am starting with this one because hands down it is one of the best overnight french toast recipes I have ever made.  I adapted it from a recipe I found on Taste of Home.  I changed the bread, adjusted the cream cheese added some vanilla and voilà – here you have it!

Bread for french toast

One loaf of soft Italian or French bread works perfectly.

blueberry french toast panful

Fresh berries are in season in the USA and plentiful from our berry bushes, so I used fresh, but frozen will work also.
But wait there’s more! Click to continue reading

Summer Weekend and Holiday Breakfast Ideas

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Summer weekends and holidays are often times filled with family and friends visiting.  Today I am highlighting a few of my favorite breakfast recipes I enjoy making when we have company.

Pralines Cream French Toast
I always start with this Praline French Toast.  This is a very simple recipe and your family and friends will flip over it.  This makes a fairly sweet dish so you may want to serve something like Apple Sage Sausage along with it. But wait there’s more! Click to continue reading

Overnight Baked French Toast

french toast breakfastMy Christmas dishes certainly give away the fact this overnight french toast was our treat on Christmas morning!  But I sure hope you won’t wait until next Christmas to put this baked french toast on your breakfast table.  I know we are going to have it again … and maybe even soon!  I found the recipe on Our Best Bites website.  I only made a of couple changes to their recipe and the taste is mouth-watering delicious.

cubed breadEven though I have several french toast recipes that I really like I haven’t ever made one that starts out with a loaf of french bread cubed.  I used a multi-grain loaf of french bread and the result was a very tasty and slightly more nutty flavor than I would have gotten from a regular loaf of white french bread.  The multi-grain version also was a little heavier than its white counterpart, but in a very good way.

baked french toast ingredI added walnuts and sugar in the raw.  The original recipe calls for brown sugar mixed into the eggs and milk mixture.  I used half  brown sugar and half turbinado sugar.  The turbinado adds a slightly caramel flavor that I just love.

eggs over bread
Eggs, half and half, milk, sugars, cinnamon, salt, and vanilla extract are blended and poured over the cubed bread sprinkled with chopped walnuts.  A topping of brown sugar, turbinado sugar, cinnamon, nutmeg and butter creates a sweet and crunchy topping on the baked casserole.

baked french toast panfulWe ate this fabulous french toast with my new favorite brunch side dish,  fruit compote.

Whether you drizzle with syrup, top with berries and whipped cream, or sprinkle on some powdered sugar you will love it and your friends and family will go crazy over this Overnight Baked French Toast!

baked french toast single

Many Blessings and Happy Cooking!~Blessings, Catherine

Overnight Baked French Toast
Hearty and full of flavor this easy, make-ahead french toast is a delicious start to any day!
  • 8 eggs
  • 2 cups half and half (one pint)
  • 1 cup milk (whatever kind you have on hand)
  • 3 tablespoons brown sugar
  • 3 tablespoons Turbinado sugar
  • 1½ teaspoon cinnamon
  • ½ teaspoon kosher salt (a little less if using table salt)
  • 1 tablespoon vanilla extract
  • 1 cup finely chopped walnuts or pecans
  • 1 lb loaf of multi-grain french bread
  • 4 tablespoons packed brown sugar
  • 3 tablespoons Turbinado sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cold butter
For Serving
  • melted butter
  • maple syrup
  • powdered sugar
  • berries
  • whipped cream
  1. Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, turbinado sugar, cinnamon, salt and vanilla. Set aside.
  2. Use canola spray to grease a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Sprinkle with chopped nuts.
  3. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the pieces on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
  4. To make topping, place brown sugar, turbinado sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
  5. When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 45-55 minutes or until top is golden brown and the egg mixture is set. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.
  6. Let cool for 5-10 minutes before cutting into squares. Drizzle with syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
Adapted from www.ourbestbites.com

Praline French Toast & Chocolate Covered Strawberries for Mom’s Birthday!

Walking Through the Bible in One Year —
Bringing the Story to Life
This weeks reading plan per day:
Monday (Gen. 25-26) Tuesday (Gen. 27-29)
Wednesday (Gen. 30-31) Thursday (Gen. 32-34)
Friday (Gen. 35-37) Saturday (Gen. 38-40)
Sunday (Gen. 41-42)

Joining Tuesdays With Dorie online bakers was so fun for me! I made White Loaves with over 300 other bakers and looking at other’s pictures and experience has been fun. If you want to also read what others had to say about the experience you can click on Tuesdays With Dorie and the link will take you to the comments! Next recipe: January 21 —Chocolate Truffle Tartlets!  Stay tuned!
From the looks of my absence from the blog this week it may appear the White Loaves tired me out! But not so. Truth is, Wednesday was mom’s 81st birthday, my step-son Rob was here visiting, and the days were too full for blogging!  Now, speaking of White Loaves I used a loaf of this delicious bread and turned it into Praline French Toast.  You can retrieve the recipe from the first posting on November 1, 2011.  However, for mom’s birthday her plate looked something like this with the added treat of a Chocolate Covered Strawberry!
At the end of today’s post I will show you how to make Chocolate Covered Strawberries – fast and easy.  And just in time for Valentine’s Day!  But first, a few photos from a fun day out for mom’s 81st!  After our hearty breakfast of Praline French Toast, crispy bacon, and cheesy scrambled eggs, we took a drive to Lookout Mountain in Chattanooga, Tennessee!

The day was partly sunny and a little brisk but that didn’t bother us.  After all, it is February!  Of course, we had to head to the highest point on the Mountain which ironically is named “Point Park!”  We wandered through this beautiful place which is a National Military Park and memorial to the Civil War battles fought here.  It was a little scary “looking over the edge” but I held on tight to mom … or is she pushing me over?  Yikes!Not too worry though, mom had her two body guards with her.  This picture gives new meaning to Beauty and The Beasts!  Sorry boys — my darling husband and my step-son Rob were our tour guides for the day!
All in all a lovely day up on the mountain.  And we still had a few Chocolate Covered Strawberries to eat when we got home!  Speaking of which, your Valentine will fall head over heals in love when you share chocolate covered strawberries made lovingly by you.  Trust me, they are so easy you will wonder why people pay BIG BUCKS for them at the gourmet candy stores.  You will need two ingredients … strawberries and semi-sweet chocolate chips.
Gently wash the strawberries and pat dry with a paper towel.  For 6 large strawberries I used about 1 cup of chocolate chips (with some chocolate left over for next time.)  Place chips in a microwaveable glass dish, preferably not too big, but big enough to hold the one cup.  I use a small bowl that is smaller at the bottom and larger at the top.  It makes it very easy to swirl the strawberries.  VERY important … chocolate will burn very easily in the microwave.  Start with 45 seconds on high.  Remove and stir.  Return to microwave another 30 seconds. Remove and stir.  Chips should be close to melted at this point.  If not, return for 10 to 15 seconds until melted and smooth.  Should not take more than 1 1/2 to 2 minutes total.

Next step, take your dry strawberry, dip into melted chocolate and swirl to cover the strawberry completely, except for the top greens.
Remove from the chocolate, letting it drip if necessary.  Place on parchment paper or tin foil until the chocolate is set.
Chocolate covered strawberries only need an hour or so to set up.  They are best eaten as soon as possible.  You can keep them in the refrigerator up to 2 days, but it is not really recommended as strawberries degrade fairly fast.  For more information on storing chocolate covered strawberries check out this link at eHow Food.

My Valentine will definitely receive a chocolate covered strawberry this Valentine’s Day and I hope yours will too!

Many Blessings and Happy Dipping!