Overnight Blueberry French Toast
This is a very unique breakfast dish. Good for any holiday breakfast or brunch. It’s filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.
Ingredients:
- 12 cooked biscuits cut into cubes (I use Grands Buttermilk)
- 2 (8 oz) packages cream cheese
- 2 cups fresh blueberries
- 12 eggs, beaten
- 2 cups half and half
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tbsp cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tbsp butter
Directions:
- Lightly grease a 9×13 baking dish. Arrange half of the cubed biscuits in the dish and top with slices of cream cheese, Sprinkle 2 cups of blueberries over cream cheese and top with remaining cubed biscuits.
- In a large bowl, mix the eggs, Half and Half, vanilla and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
- Remove from the refrigerator about 30 minutes before baking.
- Preheat oven to 350°F. Cover and bake for 45 minutes. Uncover and continue baking approx 30 minutes, until the center is firm and the surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil, stirring constantly and cook for 5 minutes. Add 1 cup of blueberries, reduce heat, and simmer for 10 minutes until blueberries burst. Stir in butter and pour over the baked French toast!
- Serve hot
Tracey’s Fabulous Lemon Iced Cream Pie
(in a Whipped Cream Shell with Raspberry Sauce)
Following is a recipe for a *fabulous and impressive holiday dessert:
*Don’t be misled by the simplicity of this recipe. It is an elegant dessert. The lemon cream is delicate and the whipped cream shell is easier than “pie.” You can store it for up to 1 week in the freezer. Use a little more lemon juice if you like it especially tart.
- 1 C cream
- 2 Tbsp sugar
- 1 tsp vanilla
- 1 Tbsp orange liqueur
- 2 C cream
- 1 lemon, grated (remove any large pieces of membrant)
- 1 C sugar
- Fresh raspberries tossed in sugar or l package (10 oz) frozen raspberries in syrup
Whip 1 cup cream with sugar, vanilla, and orange liqueur until cream is stiff. Spread cream on bottom and sides of a 9 inch deep dish pie plate. Freeze until firm.
When the cream shell is frozen firm, prepare the lemon iced cream by stirring together the 2 cups cream, the grated lemon and the sugar. Do not beat, but simply stir until the sugar is dissolved.
Pour lemon cream into frozen shell and return to the freezer, When pie is frozen, wrap in double thicknesses of plastic wrap, then foil,
Remove from the freezer about 10 minutes before serving. Slice in wedges and serve topped with raspberries in syrup.
Serves 6
Want to eat like this every day? Book a stay now.
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