Sunday, March 24, 2013


first off let me explain that I absolutely LOVE breakfast and that if I don't eat soon after waking up I am extremely grumpy. That is one of the reason I like this recipe so much. I assemble it the night before, pop it in the fridge and when I wake up I just pop in into the oven to bake. In under 30 min I have a wonderful tasty breakfast hot and ready. I often serve it with bacon,sausage, ham or yogurt but honestly it is a meal by it's self.

****for some reason blogger isn't letting me upload photos right now, I will try again later***


1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup

(I added chopped pecans for a little somethin' extra!)

French Toast:
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt

1 cup fresh OR frozen blueberries
8 (3/4-inch-thick) diagonal cut slices French bread 

1.  Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

2.  In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish and cover with blueberries. Cover; refrigerate at least 8 hours or overnight.

3.  When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.

4.  Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. 

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