Tag Archives: breakfast

Overnight Blueberry French Toast.

Instead of getting up at 2am to score some Black Friday deals (which I’ve never really understood, anyway), we slept in and went bowling with the family instead.  My in-laws spent the night after our Thanksgiving feast so I prepared this dish to devour in the morning at the same time I was making Thanksgiving dinner.  It was easy to assemble, I didn’t have to worry about getting up early and was able to spend more time with my family.

Overnight Blueberry French Toast – slightly adapted from Allrecipes.

– 1 Loaf Crusty Bread (I used Italian Bread), torn into small pieces

– 2 Packages Cream Cheese, cut into cubes (about 6-9 cubes per package)

– 1 Pint Blueberries

– 10 eggs

– 2 Cups Milk

– 1 tsp. Vanilla

– 1 tsp. Cinnamon

– 1/2 tsp. Nutmeg

– 1/3 Cup Maple Syrup

For the Sauce (to be made just before serving):

– 1/2 Cup Sugar

– 2 Tbsp. Cornstarch

– 1 Cup Water

– 1 Pint Blueberries

– 1 Tbsp. Butter

Spray a large baking dish with cooking spray.  Layer half of the bread with cream cheese, then top with blueberries and the rest of the bread.

Mix together the eggs, milk, vanilla, cinnamon, nutmeg and maple syrup.  Pour over bread cube mixture and lightly press down, using a spatula.  Cover with foil and refrigerate overnight.

In the morning, take the french toast out of the fridge about a half hour before you start baking.  Preheat the oven to 350.

Keeping covered, bake 30 minutes.  Uncover and bake an additional 30 minutes until eggs are cooked through and the surface is lightly browned.

During the last half hour of baking, make the sauce.  Mix together the sugar, cornstarch and water in a saucepan and bring to a boil.  Cook 3 to 4 minutes, stirring constantly.

Mix in the blueberries, reduce heat and simmer 10 minutes, stirring occasionally.  Stir in the butter.

Serve with the french toast.

Chai Tea Bread

Another one of the Fall flavors I love is Chai.  I love the way its spiciness hits my tongue and lingers on my tastebuds.  I could easily spend the morning with a good book and a chai tea latte (if time ever allowed me).  So when I found this recipe on the cooking board I frequent, I knew I had to make it.  I followed the recipe to a T and can’t really imagine making any changes, it was so good!

Chai Tea Bread – from Sugarplum Musings

For the Bread:
– 1/2 Cup Butter
– 3/4 Cup Sugar
– 2 Eggs
– 3 tsp. Vanilla
– 1/2 Cup Prepared Black Tea, cooled (I used English Breakfast)
– 1/3 Cup Milk
– 1/4 tsp. Cardamom
– 1/2 tsp. Cinnamon
– 1/8 tsp. Cloves
– 3/4 tsp. Nutmeg
– 2 tsp. Baking Powder
– 1/2 tsp. salt
– 2 Cups Flour
For the Glaze:
– 1 Cup Powdered Sugar
– 1/4 tsp Vanilla
– 3-6 tsp Prepared Black Tea (I used 6 to get the right consistency)
– Additional Cinnamon

Preheat oven to 350.  Spray the bottom of a loaf pan with Pam.
Using a hand mixer, cream together sugar and butter.  Beat in eggs, tea, milk, vanilla and spices on low speed until well combined.  Slowly add the baking powder, salt and flour.  Stir until just moistened.  Pour into pan.

Bake 50 minutes.  Cool 10 minutes then remove loaf from pan and cool on wire rack for 30 minutes.

Meanwhile, mix together powdered sugar, vanilla and 3 teaspoons of the tea, adding more little by little until the glaze is of a spreadable consistency.  Spread glaze over the bread and sprinkle with cinnamon.  Cool completely, about 2 hours, before slicing.  It’s even better the next day.