Mr. P's Blueberry French Toast
for Four
- 1 loaf of Italian or bakery-type bread cut into 1-inch squares
- 1 package of cream cheese cut into 1/2- or 3/4-inch squares
- 3/4 to 1 cup of blueberries, fresh or frozen
- Approximately eight small to medium eggs
- Pinch of cinnamon and/or nutmeg
- 1/3 cup of maple syrup
- 1 to 1 1/2 cups of milk or half ‘n half
Arrange the cubed bread in a buttered 8 x 8 baking dish. Scatter cream cheese and blueberries over the top. Top with remaining bread. In a bowl, whisk eggs until blended, add syrup, milk, and spices and pour over the bread and blueberry layers, being careful to soak each square of bread.
Sprinkle a little cinnamon on top. Cover and refrigerate overnight. Bake covered with foil at 350-degrees for 30 minutes. Remove foil and bake
another 30 minutes until puffy and golden. Serve with additional maple or blueberry syrup and sausage or bacon on the side. Delicious!
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Eggs Smithfield for Two
- 3-4 small to medium eggs, beaten with a whisk
- 1/4-1/3 cup of milk or half ‘n half added to beaten eggs
- Pinch of dried mustard
- Salt and pepper to taste
- Fresh finely-chopped or dried herbs (any combination such as basil, rosemary, sage, thyme, or parsley)
- Cooked sausage or bacon bits (or croutons for vegetarians)
- Grated cheeses (sharp cheddar or a 4-cheese blend)
Grease two ramekin dishes very well. Put meat or croutons on the bottom.
Layer herbs and cheese on top. Place ramekins in a larger pan of water (enough to cover 1/3 to 1/2 of the ramekins). Bake in oven at 350-degrees for 30 minutes. Serve immediately. The mixture should come out of the dishes cleanly if you run a knife around the edge to loosen them. Enjoy!
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