Tuesday, August 23, 2011

Tasty Tuesday

Pinterest is my new addiction.  If you haven't used it, you must.  All of your ideas, dreams and inspiration in one place is brilliant.  No more searching through bookmarks in your internet browser...it is fabulous.
(Straight out of the Oven...minus the Blueberry Syrup.  I was taking this somewhere and didn't want it to be soggy.  I placed the syrup in a separate, not so pretty tupper-ware :)) 
I pinned a Blueberry French Toast Casserole recipe, after reading about it from a FB friend (Miss Sundey).  I've never physically met Sundey.  I know her strictly through FB,  her Pinterest dreams,  AND she and I share a lot of the same friends.  We now live in the same town...both moving to this town from the same previous town.  Strange, I know.  The relationship works, so don't judge...only kidding...you can judge.  
Anyway...I decided to give this dish a try, making a few modifications from the original recipe posted on Chef in Training.  The recipe listed here is exactly as I make it.
French Toast:
  • 16-18 slices of Sunbeam Texas Giant Bread, No crust and torn into little pieces.
  • 1 (8-ounce) package cream cheese, cut in cubes
  • 1 cup blueberries (fresh)
  • 10 large eggs
  • 1/3 cup maple syrup
  • 1 cup milk 
  • 1 cup heavy whipping cream
  • Cinnamon & Sugar for sprinkling
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup blueberries (fresh)
  • 2 Tablespoon butter

1.  Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Place cream cheese cubes and blueberries evenly over the bread cubes.
3. Sprinkle generously with cinnamon and sugar mixture.
4. Top with remaining bread cubes.
4. Mix together eggs, milk, cream, and syrup.
5. Pour over bread cubes and sprinkle again with cinnamon and sugar.   Cover the pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.
Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Melt in your Mouth, Mmm-mmm good! 


sara3senough said...

If this is what you brought yesterday to our meeting it was amazing! I am so glad to find the recipe on here! I will be using it often!

We Three Smiths + 1 said...

Glad you liked it, Sara! Thanks for the sweet words :)