make-ahead blueberry oven french toast

It has definitely been the season of graduations, weddings, showers, and the like, so I thought this might be the perfect time to share this recipe.  It would be a wonderful addition to a brunch!  Or, if you like finding a cabin or condo to land for vacay, and need a few great recipes for a crowd, you might want to try this as well.  This can be made ahead and refrigerated, so it's a terrific option when you have to host company the next morning.  I love the idea of prepping at night, so I can enjoy the guests; this is why I gave this recipe a try to begin with.  A couple of weeks before our mission trip, the girls from our team hung out overnight for a movie and some pre-trip bonding.  This came in super-handy the next morning!

As I continue to dream of the B&B one day, I'm definitely tucking this one away.  The blueberries and streusel-like topping add so much sweetness, no syrup is necessary.  But a dusting of powdered sugar or dollop of whipped cream with a fresh zest of lemon would be a great addition.

A lot of life has occurred since the last time I posted, including our mission trip.  I'm looking forward to sharing a traditional Navajo recipe one of the locals taught us.  Until then, here's to brunch and blueberries!

Blueberry Oven French Toast

makes six servings

printable recipe

• 1 large loaf Italian French bread, sliced 1 inch thick (stale is better)
• 6 eggs, beaten
• 1 1/2 c milk
• 1 1/2 c half-and-half
• 1 t vanilla extract
• 1/2 t lemon extract
• 1 t cinnamon
• 1/8 t nutmeg
• 1 1/2 c blueberries
• 1/2 c butter (chilled helps)
• 1/4 c flour
• 1 c brown sugar

1.  In a greased 13x9" pan, arrange enough bread slices in a single layer to cover the bottom of pan; set aside.

2. In a large bowl, whisk together eggs, milk, half-and-half, extracts and spices; pour over bread. Cover with plastic wrap and refrigerate overnight, or for 8 hours.

3. When ready to cook, uncover and sprinkle with blueberries.

4. Cut together butter, flour and brown sugar until crumbly.

5. Sprinkle mixture over blueberries.

6. Bake uncovered at 350 for 40 minutes.  

Recipe adapted from Gooseberry Patch, Church Potluck Favorites.

  

summer in the south - blueberry buckle coffee cake

I have to admit that I'm really never sad to see summer on its way out.  I know.  I'm completely and totally in the minority.  I'm OK with it.

I do enjoy all the seasons, and I look forward to summer.  Work slows a bit, and June and July allow me to be with my family a little more.  But I've always been - and always will be - a sucker for cooler temperatures and a need to pull a great cozy blanket over my toes to start perusing cookbooks for caramel apple somethings or pumpkin spice whatevers.

Of course, since we're only leaning into Labor Day weekend, and the autumn season is not yet here, I thought I should feature a brand new recipe to use up the last of any berries you might have from your summer picking.  Actually, the recipe is for blueberries.  Hence, the title.  But as I have thought about it, there's really no reason you couldn't replace with another favorite.  I think blackberries would be heavenly.

We had a birthday breakfast at school earlier this week, and I decided to give this recipe a whirl.  I also made one for my family, because unfortunately, thankfully, they give me honest feedback and help me decide what's worth keeping and posting.  When Daniel asked me every morning this week, "Mom, do you have any more of that cake?", I knew we had a keeper.

The original recipe called for a drizzle, but I'm here to say, "Not needed."  The cake and crumble topping is divine and absolutely sweet enough.  In fact, I really like how the tart aspect of the berries breaks through much of the richness.  It has a good, balanced flavor.

I am really looking forward to an extra day this weekend and enjoying the drop in humidity.  Some football, good eats and time with my three guys is definitely calling my name.

Come to the feast,
Jen

Blueberry Buckle Coffee Cake

serves 8
printable recipe

For the cake

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/2 tsp salt
• 1/4 cup shortening
• 3/4 cup milk
• 2 cups blueberries

For the crumb topping

(mix all ingredients together until crumbly)

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter, softened
• 1/2 tsp cinnamon

1. Mix together flour, sugar, baking powder, salt, shortening and milk.  Beat for 30 seconds; carefully fold in berries.

2. Spread batter into greased 9-inch cake pan; sprinkle with crumb topping.  

3. Bake at 375 for 45-50 minutes.

Tips and Tricks:

Cut a round piece of parchment paper the size of the cake pan. Spray both the paper and the pan. Once cake finishes cooking, let cool for five minutes and turn over to easily remove from pan. Peel off the parchment and place on cooling rack.