Thursday, September 30, 2010

CEIMB: Blueberry Almond French Toast Bake

Good grief, what a crazy week. I almost forgot to submit this post! Oh well, better late than really late!

My turn! So, my recipe choice for hosting Craving Ellie in my Belly this week was the Blueberry Almond French Toast Bake. Last time I hosted, I chose the Broccoli Cheddar Breakfast Bake. Both recipes are basically a strata-type recipe, tons of eggs over a hacked-up baguette, assemble the night before, soak overnight, bake in the morning. Are you noticing a trend? Hello, lazy breakfast lady.

I liked this recipe a lot. I don't know that I would make it just for our household, just for the hell of it, but it's a great brunch recipe for either hosting or for taking along as a guest. I made this a couple weeks ago for the Hattonette Birthday Brunch we had here with some of our family. I made the Broccoli Cheddar one again for the brunch too. It was great having them both, one sweet, one savory, both delicious. And please imagine, if you will, all the egg madness the night before, as I separated 8 eggs for EACH DISH. That is a LOT of disgusting gooey egg white nonsense (and a lot of wasted yolks, as I had no energy whatsoever to do anything with them). Blech. But as the (cough) transcendent homemaker that I am, I did it without complaint. Sort of. The point is, I did it.

So, did you Ellie groupies enjoy it?

Blueberry Almond French Toast Bake, from So Easy by Ellie Krieger

Cooking spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.


Marthe said...

Thank you so much for hosting this weeks CEiMB! Your bake looks great! I'm sorry to say that I chickened out of making this: not a huge fan of soggy bread-pudding type dishes....

Mary said...

I loved it and just ate leftovers for today's breakfast. Happy Birthday to the little cutie!

Joanne said...

We loved this recipe. I did my fair share of adjustments but I think it's a great way to enjoy French Toast (or bread pudding to some) with out the frying pan mess.

Shandy said...

Thank you for hosting this week! We loved the blueberry French Toast Bake. You baked (2) for a birthday brunch? WoW, that is a LOT of eggs! I'm glad this is such a hit in your house =).

Liz said...

Looks great, Heide! I'm sorry I didn't participate this week :( I made the peach french toast bake last year after picking it for my turn hosting CEiMB and just wasn't really a fan. I think this one would have been better, but I was still apprehensive to try it.

Great idea having the two casseroles ready to go in the morning for a brunch. It's always nice as the hostess to have things that are quick to prepare as guests are arriving!

Bri said...

Thanks for hosting this week! I'm really glad I tried this, even though it wasn't the biggest hit here. It just makes me determined to try it again, with a few tweaks!

Kayte said...

We loved your pick, somehow I missed coming by to tell you that, sorry I am late! Yours looks good, I need to make it again!