Tuesday, April 18, 2017

baked lemon & blueberry french toast

 


Happy Spring, friends!

Spring is spectacular here in Northern Virginia!

I am in awe every day at the bright colors, stunning flowering trees, daffodils, and tulips . . . and although I've taken a ton of photos over the last few weeks - they truly don't capture what the eye can see.


Spring has not only brought beauty to our landscape, but our markets are brimming with new fruits and vegetables. We've been enjoying sweet strawberries, blueberries, blackberries, raspberries, and asparagus - almost daily.

Spring also brought family to our neck of the woods!



We hosted family for almost 3 weeks. I had a few days in between visits to wash sheets and towels . . . and plan meals for the next family visit.

Do you plan meals when you host friends and family? I always do. It helps keep me organized, and provides a 'meal calendar,' of sorts. I would much rather spend my thoughts and energy with family and friends, rather than trying to figure out what to make for breakfast, lunch, and dinner.

A breakfast, or brunch, dish that's always on my menu is Baked French Toast. It's fast and easy to prepare  . . . and delicious, too! Since we've had the sweetest blueberries lately, I've been adding lemons and blueberries to our french toast. I recently made a version using lemons and raspberries . . . and it was crazy pretty AND yummy!


Although the recipe calls for a combination of half-and-half AND milk to the custard base, if all you have is milk, then use what you have on hand. I highly recommend using whole milk though.

The combination of half-and-half AND milk makes for an extra rich custard, but a milk-only custard base is also delicious.

The addition of vanilla and lemon zest makes the custard smell heavenly . . . and adds to the deliciousness of this dish.

And the crumble streusel and maple cream cheese glaze . . . Well, it makes this otherwise SIMPLE and HUMBLE dish unique, extra special, and crazy yummy!

Enjoy, friends! I hope it becomes a favorite with your family, too!


lemon & blueberry baked french toast
with crumble streusel & maple cream cheese glaze
.     .     .     .     .     .     .
crumble streusel
1 stick unsalted butter, melted 
3/4 cup pure cane granulated sugar 
1 1/3 cups all-purpose flour 
1/8 teaspoon fine sea salt 
.     .     .     .     .     .     .
lemon & blueberry french toast 
1 loaf brioche or challah bread, 1-inch thick slices 
8 large eggs
2 cups half-and-half
1 cup whole milk
2 Tablespoons granulated sugar
1 Tablespoon pure vanilla extract
Zest of 1 lemon
Dash salt
2 cups fresh blueberries
.     .     .     .     .     .     .
maple cream cheese glaze
1 stick unsalted butter, room temperature
1 - 8 ounce tub of whipped cream cheese, room temperature
1 cup pure maple syrup
.     .     .     .     .     .     .

Preparation
For the crumble topping
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown.
Whisk in the sugar and cook until smooth.
Take the pot off the heat and add the flour and salt - and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the lemon French toast batter
Preheat the oven to 350 degrees F.
Slice Challah bread into 1-inch slices.
Butter a 9 by 13-inch flat baking dish. 
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, salt and lemon zest --- and beat with a whisk until blended, but not too bubbly.
Pour mixture into a shallow bowl.
Grab a slice of bread and submerge it in the custard. Soak with enough custard to cover both sides of the bread, then layer it in the prepared baking pan, overlapping the slices (pictorial here).
Repeat the process until the pan is full.
Sprinkle blueberries between, and on top of, slices.
Sprinkle the top with crumble streusel.

Bake until the top is golden, 40 to 45 minutes.

Serve with a drizzle of maple cream cheese glaze.





For the glaze
Either by hand or in a stand mixer, whisk together the cream cheese and butter until smooth.  Slowly pour the maple syrup into the cream cheese and butter mixture until combined and smooth.
Drizzle the glaze over the baked french toast.


Another amazing baked french toast recipe . . . 

                                                      baked pumpkin french toast



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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!






3 comments:

  1. It sounds like you had a wonderful time! Your family is certainly lucky to be spoiled by you!! Spring is such a lovely time and I bet you went crazy over the gorgeous flowers. I've been following all of your goodies on Instagram and they look amazing. When did you have time for all of this? Plus entertaining? I admire your stamina. 😊Now, are you going to take a vacation to rest up?? Sending big hugs!! 🤗

    ReplyDelete
  2. Mouth watering, I really love it. Going to share it with my wife, she gonna kill me as she have to spend time in kitchen to make it for me. :)

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  3. Baked Lemom Blueberry french toast seems very different type of dish, I really like to try new dishes which I have never tried to get some good taste

    ReplyDelete

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