Tuesday, November 3, 2015

Overnight Baked Blueberry French Toast-From Kitchen Explorers

Kitchen Explorers delish dish
I had to bump this post up because it is a great quick recipe and the link under the picture is for a pumpkin spiced french toast! Definately gonna sit down to this during the week for sure before going out the door at 6am!

Take a look at Kitchen Explorers These Ladies and Gents think like me...so fun I love their newletter! This recipe comes from the writer/fellow mom Aviva Goldfarb.
Prep (20 minutes) + Cook (1 hour) + overnight refrigeration
1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries
Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.
Here are a few other brunch recipes that will delight your guests:
If you like the blueberry French toast reciinpe, you might also enjoy this Baked Apple French Toast recipe at www.workitmom.com

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