With Sweet Dreams and Even Sweeter Days

Monday, September 12, 2011

Blueberry Baked French Toast

Things you may or may not know.

I'm 21 years old.

I have a queen size bed that I spread out in with a dozen big pillows.... only occasionally sharing it with Ted.

I fill my showers with girly smelling shampoos. 

I dance to practically every song I hear, whether it be in public or private.

I wear sundresses.

I make sweet french toast breakfast casseroles out of savory ingredients, just because I can.

And let me tell you, boy are they out of this world.

Instead of bread being the base of this, it's filled with two bags of pita chips.  This is just going to have to be another one of those times when you just trust me.

After sitting in the egg/milk mixture in the fridge overnight, the chips take on this magical quality. It tastes just like french toast.

Only better.

I made this french toast casserole for my family over the summer the day before I went down the shore with my mom and our family friends.  It was so well received that my family friends made me make it for them too, only 4 days later.

I like them, so I made it happen.

It's a funny thing that happens when I like you, I always wanna make you breakfast and dessert.

The rest of the day you're on your own.

This casserole was just as amazing the second time and not a crumb remained.

So just trust me on this one. Trust me on this one. TRUST ME ON THIS ONE.


(Trust me on this one)

Make this today and you won't be disappointed.

Blueberry Baked French Toast
Servings: 8-10


For casserole:
-2 regular sized bags Stacy’s pita chips – simply naked (or other plain pita chips in 7-8oz bags)
-7 large eggs
-2 cups milk (preferably whole or 2%)
-1/2 cup heavy cream
-1/2 cup sugar
-2 tablespoons vanilla extract

For topping:
- 6 oz fresh blueberries
-1/2 cup all-purpose flour
-1/2 cup firmly packed brown sugar 
-1 tablespoon ground cinnamon
-1/4 teaspoon salt
-1 stick unsalted butter

(Note: be sure to start this recipe the night before you want to serve it!)  
Generously butter a 9x13 baking dish with butter (really butter it - when you think you have enough add more).  Pour in pita chips and smush down with hands slightly.  Whisk eggs, milk, heavy cream, sugar, and vanilla in a bowl.  Pour over pita chips, making sure to cover as much as possible.  Cover with tinfoil and set in the refrigerator overnight.  The next morning, take out of the refrigerator 30 min before you want to bake it.  Preheat oven to 350 degrees.  Wash blueberries and sprinkle over the top.  In a bowl mix together flour, sugar, cinnamon, and salt.  Cut in butter and mix together with pastry cutter (or two knives) until butter pieces are small like the size of peas and well distributed throughout the dry ingredients.  Sprinkle all over the top of the casserole.  Bake uncovered 35-45 min.  Cut into squares and serve drizzled with maple syrup.  Prepare to be wowed.

Recipe adapted from: The Pioneer Woman

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