[title subtitle=”WORDS: Catherine Frederick
ADAPTED: from Julia’s Album & Family Fresh Cooking
images: Catherine Frederick and Jeromy Price”][/title]
Our mommas have put up with a lot from us over the years. Granted, some put up with more than others, but there’s no need to delve into the past, right? Let’s just give thanks. Thanks for their patience, understanding, and unconditional love. And although we can never repay them for everything they’ve done for us, we can whip up some lovin’ from the oven, and that’s a great start.
Berries are the superstars in both of the breakfast recipes that follow. But if I’m being honest, and momma taught me to always be honest, these recipes would be delicious any time of day, any way you slice them.
Baked Blueberry French Toast
Ingredients
- 8 pieces whole wheat bread
- 5 large eggs, whisked
- 1/4 cup milk
- 1/4 cup maple syrup (plus more for topping)
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups frozen blueberries, thawed
- Non-stick spray
- 8 slices butter
METHOD
Preheat oven to 350°. Coat a large baking sheet with non-stick spray. In a large bowl, combine eggs, milk, maple syrup, salt, brown sugar, vanilla extract & cinnamon. Submerge each piece of bread in egg mixture for 5 minutes. Remove bread, allowing excess mixture to drip back into bowl. Place bread in single layer on baking sheet. Top bread with blueberries. Place pan on center oven rack and bake for 25-30 minutes – until golden brown and no longer soggy. Remove from oven, top with butter & extra maple syrup. Serve hot.
