Last month, I spotted a tasty recipe on Corner Cooking and I knew, I just knew without trying, that it would be something to hang onto for keeps. I copied it right away in indelible ink into one of my favorite cookbooks. And now you see the way that I organize important recipes. I've never had a knack for hanging onto pieces of paper. They're as slippery as falling leaves to me. I was the grade school child that had to have the permission slipped pinned on the front of her Holly Hobbie iron-on T Shirt. And even then, I usually ripped it off to read it, lost it on the walk home and forgot all about it. Thank goodness my 11 month-older sister Michelle and I were in the same grade. She was the ideal-child type, and usually asked her teacher for an EXTRA permission slip, knowing full well I would lose mine.
I can never lose this recipe for overnight French Toast. I made it one night when we had 12-yep TWELVE, twelve overnight guests spending the night in my house. I know you'll want to blame me and my extraordinarily large Italian family, but this time it was Quiet Man's uncle in law's father's funeral, so it was his big family this time. Dizzy now? They were wonderful guests, willing to sleep on cupboard shelves in Star War's kid-sized sleeping bags. The least I could do was make them a lovely mapley french toast breakfast, bejeweled with sweet blueberries.
Trust me: write this recipe down in permanent ink and pin it to the front of your shirt. You'll want to have it forever. Money Saving Tips: This is perfect for those day old loaves of french bread you can buy for less than a dollar at the market. Use frozen berries like I did, if fresh are too expensive.
Overnight Blueberry French Toast
Adapted from Corner CookingEstimated Cost: $3.00
1/2 cup flour
1 and 1/2 cups low fat milk
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of salt
about 3/4 of 1 loaf french bread sliced about 3/4 inch thick
1 cup blueberries, fresh or frozen
In a large bowl, combine flour, milk, sugar, vanilla, cinnamon, nutmeg, salt and eggs. Grease a cookie sheet. Place as many slices of bread as will fit on your cookie sheet; reserve the remainder for another use. Pour milk mixture over bread pressing down bread with fork to soak in. Flip bread to other side. Cover with saran wrap and place in the fridge overnight. Preheat oven to 400 degrees. Sprinkle tops of french toast with blueberries. Bake for 25 minutes, or until nicely browned. Serve with maple syrup and powdered sugar.
Coming Next: Super Fast Grilled Cajun Chicken and Vegetables