Friday, December 24, 2010

One Dish Blackberry French Toast

What a wonderful surprise today. That Thursday group punted going to lunch and brought lunch to the shop. Sandie made her famous eggplant Parmesan . Oh my goodness was it so good. Diane brought salad. Linda Shapiro made homemade spritz cookies. Teddi brought her chocolate sauce to go with her homemade cream puffs. Good grief. Everything was wonderful and I really enjoyed myself.

My recipe tonight comes from Southern Living. We always need those great breakfast ideas. So here is a yummy breakfast casserole. It sounds good enough to be a dessert.

Blackberry French Toast


  • 1 cup blackberry jam
  • 1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
  • 1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups half-and-half
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • Toppings: maple syrup, whipped cream


1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.

2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired topping

The shop will be open until 1:00 pm tomorrow.

See you at the shop.

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