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With today's recipe for BLUEBERRY FRENCH TOAST CASSEROLE you
can pamper your family or weekend guests for either breakfast
or brunch. The aroma alone is enough to send you over the edge.
You assemble it the night before and let stand in the fridge
at least overnight. In the morning all you need to do is pop
it in the oven....that's my kinda recipe! Why not try it
this weekend?

Enjoy! Marzee
Marzee Email Me




1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup

Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl
by hand until smooth. Stir in bread cubes until coated. Pour
bread mixture into pan. top evenly with cream cheese, blueberries
and nuts. Cover and refrigerate up to 24 hours. Heat oven to
400 degrees. Uncover and bake 20 to 25 minutes or until golden
brown. Sprinkle with powdered sugar and sere with syrup.

Yield: 8 Servings
Caterory: Breakfast, Brunch, Blueberry, Casseroles

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


Did you know that since flour picks up and loses moisture over
a period of time, humidity will affect the use of flour in
recipes? When making a recipe, you may need to use less or
more flour, but do not change the liquid measurement in the
recipe. Yeast bread recipes will often indicate a range of
flour (like 3 1/2 to 4 cups). Start with the lower measurement
and add more gradually as needed.

You should store all flours in airtight canisters in a cool,
dry place. All-purpose flours should be used within 15 months.

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