Posts Tagged ‘Weekend Brunch’
Blueberry French Toast Casserole
This coming month will be a busy time for our little homestead. Not only has spring finally arrived with all the chores and planting that goes along with its warmer weather, but a bounty of garden tours, workshops, lectures, festivals and gatherings are planned. Each weekend will be an opportunity to meet new friends, catch up with old ones and to show off what the season has to offer with a colorful array of potluck dishes. I love these kinds of gatherings, elegant and simple, yet unpretentious, with lots of time spent in gardens bursting with color and a peak at things to come. It’s a great way to shake off what has been an unpredictable winter that lasted weeks longer than normal.
It’s prime blueberry season in our neck of the woods and there’s nothing better than a weekend brunch marked by blueberries bursting with flavor. And the compliments for arriving with a clever dish that catches people’s eye and has them asking, “Can I get the recipe” ain’t bad either.
I came across a recipe for Blueberry French Toast Casserole and with a few adjustments it’s too wonderful and yummy to keep to myself. Here’s how you can make your own splash at a weekend brunch and have them coming back for more:
Blueberry French Toast Casserole
12 slices egg bread or Brioche, cut into 1-inch cubes
16 oz. cream cheese, softened
2 cups fresh local organic blueberries
12 farm fresh eggs
2 cups whole organic milk
1/3 cup pure Vermont maple syrup
1. Butter a 9”x13” baking dish.
2. Cut or tear bread into ½” cubes, spreading half the bread in the baking dish.
3. Cut cream cheese into 1” cubes and layer over bread. Top with blueberries and remaining bread.
4. In a large bowl, mix together eggs, milk and syrup. Pour mixture over layered bread. Use a spatula to press bread down into liquid.
5. Cover pan with foil and refrigerate for 8 hours or overnight. Set on counter 30 minutes before cooking. Preheat oven to 350F.
6. Bake for 45 minutes. Uncover and bake until top is golden brown and egg mixture is set in the middle, about 25-30 minutes more. Use a knife to check.
To make this dish even more decadent, serve it with a bit of Blueberry Sauce, which can be made while the casserole is baking.
Simply combine ½ cup sugar and a tablespoon of corn starch in a small saucepan. Add to it ½ cup of water and boil for 3 minutes. Then add ½ cup of fresh local organic blueberries and simmer until the berries begin to burst. This will take about 8 to 10 minutes. Take pan off the stove and stir in one teaspoon of nutmeg.
To serve your blueberry dream, cut into squares or spoon out portions onto a plate and drizzle blueberry sauce over the top. You can even add a shake or two of powered sugar.
Feeling a little adventurous with the coming of summer? Try making this casserole with other summer time berries like strawberries, blackberries, Olallieberries, or Logan berries.
photo credit: Florida Magazine
Frittatas
We all know that when life gives you lemons you make lemonade. But, what about when life give you too many eggs? I pondered that question this afternoon when I pulled a basket full of eggs out of the chicken coop. I couldn’t believe it, there were eggs in every nesting box. And, we have ten. I looked at the pile, then looked at the hens and wondered what kind of super human – I mean super chicken – effort did such a feat take. Then I wondered what the hell I was going to do with all those eggs.
After a few quizzical moments it came to me – Frittata.
Frittatas are similar to quiches on the inside, but don’t have a crust. They are firm and thick like omelets and can contain any variety of chopped meat or vegetables. They are the Italian version of an omelet.
Now I was on a mission. I took the eggs into the kitchen and set them on the counter. When I opened the fridge, staring me in the face were three dozen more eggs to go along with today’s haul. What the hell were my hens eating or doing that they produced this many eggs. Or, was it that we were not eating eggs often enough. How could that be though? I have eggs and toast almost every day for breakfast. Moving on with my mission, I rummaged through the fridge and pulled out parmesan cheese, spinach, asparagus, and onion. This would be the base for my frittata. I would use bacon instead of ham, fry up some potatoes and have toast with homemade blueberry jam. It was beginning to sound like breakfast for dinner, but didn’t care. I was going to use up at least 6 eggs, maybe even 10.
The basic recipe I used is below. Any combination of ingredients can be added with success. Even the cheese can be changed. Try Monterey Jack, White Cheddar or Swiss. Frittatas are a great way to use veggies and small amounts of meat to make a nutritious and satisfying meal. For a wonderful weekend brunch pair your Frittata with a nice green salad. Read the rest of the story »
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