oven-baked blueberry french toast

Breakfast at our house is usually a hurried affair, but last weekend I treated my family to something a little special. I whipped up the Oven-Baked Blueberry French Toast casserole from Joan E. Allerโ€™s Cider Beans, Wild Greens, and Dandelion Jelly.

You can read all about it over at Cooks & Books & Recipes, where I’ve posted my review of the recipe, including what worked and what didn’t. Here’s a little hint, though: it’s a darn good recipe!

Note: While you’re over there, take a peek at this post about Amy McCoy’s (of the amazing blog, Poor Girl Gourmet) new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget. And, pay attention, because there’s a great giveaway you can enter at the end of that post!

Oven-Baked Blueberry French Toast Casserole

Ingredients:

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1-1/2 cups milk
10 slices French bread, 3/4-inch thick
2 cups fresh blueberries
Maple syrup and confectioners sugar, for serving

Directions:

Preheat the oven to 350ยฐF and lightly grease a 9 by 13-inch baking dish.

Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.

Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners sugar.

Recipe from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia, by Joan E. Aller.

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12 Responses to “guest post: rabdi with fresh summer berries”

  1. 1
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    Kimmie — August 11, 2011 @ 5:22 pm

    What a lovely recipe! Such a light and delicious use of the gorgeous Summer berries available.

    Safe travels, MJ. My heart is with you and your sweet friend this week.

  2. 2
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    sweetsugarbelle — August 13, 2011 @ 2:19 am

    Prerna, this may very well be the perfect dessert. I have always been partial to panna cotta but this could very well replace it. Its easier but still captures the same effect. Thank you for sharing. As for you Merry my heart is heavy. Thoughts with you and the family. Travel safely.

  3. 3
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    Macaroni Mama — August 13, 2011 @ 10:14 pm

    Your photography is gorgeous, scrumptions, delicious!

  4. 4
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    Brian @ A Thought For Food — August 14, 2011 @ 12:47 pm

    Prerna is just doing some amazing guest posts and this is yet another stunning one!

  5. 5
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    Kulsum at JourneyKitchen — August 14, 2011 @ 2:13 pm

    Love rabdi, love Prerna and Love you ! What a great combo ๐Ÿ™‚

  6. 6
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    Liren — August 16, 2011 @ 4:43 am

    MJ, so glad you were able to comfort Jennie. This was a perfect choice for a guest post – Prerna brings beauty…and the rabdi sounds so silky and comforting as well.

  7. 7
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    marla — August 16, 2011 @ 9:34 am

    I love seeing miss Prerna over here. She is a great inspiration in so many ways. This berry dessert is stunning.

  8. 8
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    Prerna@IndianSimmer — August 16, 2011 @ 1:58 pm

    Thanks so much MJ for having me over! Its an honor to be guest posting for you.
    Guys thanks so much for your kinds words! I am blushing here ๐Ÿ™‚ @Liren- SILKY is the word I was looking for ๐Ÿ˜€

  9. 9
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    kamran siddiqi — August 16, 2011 @ 9:13 pm

    Prerna, beautifully written post, my friend! I’ve never thought of adding berries to rabdi, which I think is absolutely genius- the flavors definitely must go beautifully together.

  10. 10
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    What an easy and elegant dessert, just beautiful!

  11. 11
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    Magic of Spice — August 31, 2011 @ 1:53 pm

    Such a beautiful recipe…just delightful!

  12. Pingback: Kesar Rabdi Recipe - Indian Simmer

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