Many folks would say the best part of a good bed-and-breakfast inn is the breakfast portion. If you’ve ever stayed at an inn and tried to pry breakfast recipes out of the cook, well, this is your lucky day. Baked Blueberry French Toast is a go-to recipe at Wynebourne Bed & Breakfast, Galway, NY, when proprietor Nancy Caparulo has a houseful of guests. You can put it together the night before, making the whole breakfast prep much easier. It feeds 8-12 people. Rumor has it there are never any leftovers!
Christ, whose glory fills the skies,
Christ the true, the only Light,
Sun of Righteousness, arise!
Triumph o’er the shades of night:
Dayspring from on high, be near;
Daystar, in my heart appear.
~ Charles Wesley
Baked Blueberry French Toast
Makes 8-12 servings
- 1 pound loaf cinnamon raisin bread
- Few slices of plain white bread sliced 1/8” thin
- 8 – 10 eggs, depending on size
- 1 C milk
- 1 C cream
- 2 tsp vanilla extract
- ½ tsp freshly grated nutmeg
- 1 C blueberries, fresh or frozen
- ½ C chopped pecans
- 3 oz cream cheese or Neuchatel cut into ½” cubes
Butter well a 9 x 13” baking dish.
Trim the heels of the raisin bread.
Layer bread in baking dish starting with the plain bread on the bottom. Try to fit snugly into an even final layer.
Beat together the eggs, milk, cream, vanilla, nutmeg until foamy and well blended.
Pour egg mixture evenly over bread in dish. Distribute blueberries and cream cheese all over the top. Sprinkle with chopped nuts. Refrigerate, covered, overnight in the refrigerator.
In the morning, bring the mixture to room temperature.
Preheat oven to 350 degrees.
Bake for 30-40 minutes, checking at 30 minutes to see if knife inserted in the middle comes out clean. When finished, top should be slightly browned.
To serve, dust with confectioner’s sugar. Have maple syrup handy. You may also add cut up peaches or nectarines.
Submitted by: Nancy Caparulo, Finance Office, The Episcopal Church. Nancy and her husband Ralph are proprietors of Wyndbourne, a bed and breakfast inn in Galway, New York.
For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources
Tomorrow: Buckeye Candy for St. Nicholas Day