Yesterday was amazing. 37 degrees at the end of January is an great miracle.
This morning I awoke to Jack Frost’s latest graffiti, which I hope to photograph later.
Before that, breakfast.
As a native Minnesotan, I am partial to anything mixed together and baked in a 9×13 pan. That’s how we do. As a great-granddaughter of French Canadian bakers, my preference is anything sweet and berry-covered and made for breakfast.
To honor both of those lineages, I searched for pinspiration and tweaked until this presented itself this morning, so now I can present it to you.
Stuffed French Toast Casserole
INGREDIENTS
1 loaf of brioche bread
1 pint berries of choice (blueberries were the choice today)
1 brick (8 ounces) of cream cheese
6 Eggs
¾ Cup Half & Half or Heavy Whipping Cream
¾ Cup Milk
Juice of 1 orange (zest is optional)
1 Tablespoon Vanilla Extract
4 Tablespoons of sugar, divided
1 teaspoon cinnamon
DIRECTIONS
- Coat the inside of a 9×13 pan.
- Cut the bread into 1 inch chunks and the cream cheese into ½ chunks. Set aside.
- Mix together the eggs, dairy products, juice, vanilla, 2 tablespoons of sugar, and cinnamon.
- Layer about one-half of the bread chunks, cream cheese chunks, and berries in the pan. Sprinkle with one tablespoon of the remaining sugar. Layer the remaining bread, cream cheese, and berries in the pan, and sprinkle with the last tablespoon of sugar.
- Slowly pour the egg mixture over the contents of the pan, getting as much covered as possible. Cover, and refrigerate overnight.
- The next morning, preheat the oven to 350 degrees. Bake covered for 40 minutes; remove foil, and bake for 10 more until brown. Remove, and serve.
And just a couple more photos, just for fun…
#Breakfast #Foodtography
