Memorial Weekend Breakfast for a Crowd
It’s actually been celebrated since the Civil War to commemorate the many sacrifices made of both Union and Confederate soldiers—but in 1971, Memorial Day was officially declared a national holiday.
However you’ll be celebrating, you’ll likely have some house-guests with hungry tummies-you’ve got the grill ready, but how about breakfast, since after all, who wants to cook first thing in the morning? Here’s a yummy idea, timed perfectly since blueberries are in season that is best prepared the night before:
“Easy Overnight Blueberry French Toast” (serves 6; prep time 15 min; cook time 35 min)
Ingredients
- 2 French Baguettes cut into ½ slices (discard the ends)
- 1 12 oz package cream cheese, softened
- ¼ cup maple syrup
- 2 cups blueberries
- ½ t. cinnamon
- 2 eggs
- 1 ½ cups heavy cream or milk
- ½ t. vanilla extract
Topping
- ½ stick butter
- 1/3 cup brown sugar
- ¼ cup maple syrup
- ½ t. ground cinnamon
Instructions:
- Lightly butter a 3-quart casserole dish.
- In a medium bowl using a hand mixer or large spoon, combine the cream cheese with the maple syrup and cinnamon, then fold in the blueberries.
- Spread about one tablespoon of the blueberry cream cheese mixture onto one side of each slice of bread. Place bread slices evenly in a row in the prepared baking dish.
- Use a glass measuring cup or bowl to whisk together the eggs, cream or milk, and vanilla. Pour mixture evenly over bread slices.
- Cover pan with foil and refrigerate at least 3 hours-overnight. (overnight is best)
- Preheat oven to 350 degrees.
- Place the bread mixture in the oven and bake for 35-45 minutes, until golden brown.
- Prepare the topping: melt butter in a small saucepan over medium heat. Whisk in the brown sugar until smooth. Whisk in the maple syrup and cinnamon. Drizzle over French toast as desired.
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