Priscilla Liang

Wanted to invite bo D over for breakfast on X’mas morning, and I only have eggs, frozen blueberries, and 1 bag of Silver Hill Organic whole sprouted wheat Flax bread.  Hmmm.. what can I make?

I then remembered this recipe I saw on Savvy Mom.  It is easy and can be pre-made the night before, so all you need to do the next morning is to put it in the oven!  DONE!

I have all the ingredients for it.  Perfect!

Baked blueberry french toast it is!

The result? Looking and tasting Absolutely Fabulous!

It was unbelievably easy to make and taste way too yummilicious!

Had a little chaos when this masterpiece was in da oven.  The power went out due to the wind storm.  ARE YOU SERIOUS?  On X’mas??!!!??!!!  Luckily the french toast had only 3 mins left so I just let it sit in the turned-off oven for a little bit longer.  I felt so bad for ma neighbors cuz I’m sure they have a turkey in da oven!  The power didn’t come back on until 8pm that night, while I was enjoying a nice meal at a Chinese restaurant with beau’s family.  Oh boy!

Oh, and the Silver Hill breads are probably the only bread we eat now for breakfast.  They are organic with lots of varieties.  Healthy with great tastes with rich aroma!  Not to mention the nutritional values in them: tons of fiber, low glycemic index, no artificial preservatives, and I can actually recognize all of the ingredients on the package.  No chemical crap with names that I can’t even pronounce.

Try it! You’ll fall in love with them!

OK.  Think I’m done being the spoke person for them.  Here’s da recipe.  =)

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Baked Blueberry French Toast ~ 
Recipe adopted from Savvy Mom

Ingredients:

whole grain bread (I used whole sprouted wheat Flax bread) ~ 12 slices
brown sugar ~ 3/4 cup (I used 1/2 cup cuz I don’t want it to be too sweet)
cinnamon ~ 1 tsp
nutmeg ~ 1/2 tsp
butter ~ 1/4 cup, melted
frozen (or fresh) blueberries ~ 1 1/2 cup
eggs ~ 5
milk ~ 1 1/2 cups (I used organic soy milk)
vanilla ~ 1 tsp
salt ~ 1/2 tsp
Cinnamon or icing sugar for dusting
Maple syrup (optional) ~ I used honey for the drizzle

Instructions:

Note: Prepare this recipe the night before or at least six hours prior to cooking and serving to allow time for bread to absorb the egg/milk mixture.

1. Combine brown sugar, cinnamon, nutmeg and butter.

2. Brush a thin layer of oil (or use a non-stick spray) to condition a 9″ x 13″ (3-litre) glass baking dish.

3. Sprinkle 1/3 of the mixture into the prepared baking dish.

4. Arrange six pieces of bread on top of the sugar mixture.  Make sure you squeeze them in tight.

5. Sprinkle another 1/3 of the sugar mixture and then the berries on top.

6. Stack the remaining six pieces of bread on top.

7. Sprinkle with the final 1/3 of the sugar mixture.

8. Now beat eggs, milk, vanilla and salt together.  Pour milk mixture evenly over the top of the bread.  Make sure all slices are soaked.  Press down lightly.  Cover with tin foil or plastic wrap and store in the fridge overnight (or at least six hours).

9. When you are ready to bake, preheat oven at 350 degrees and bake for 40-45 minutes (or until the top is golden brown).

10. Dush with cinnamon or icing sugar.  Drizzle with maple syrup or honey.

MmmMMmmmm~ Yum!