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With little kids waking up at the crack of dawn to tear into presents, who knows if you can get up early enough to get the cooking underway. So, why not do all of the work in advance?
Blueberry French Toast
Recipe by Ann Romney
- 12 slices Texas toast, or 1 loaf Italian or French bread, cut into cubes
- 1 (8 oz.) package cream cheese, cut into cubes
- 1 cup fresh blueberries (or 16-oz. package frozen blueberries)
- 12 eggs
- 2 cups milk
- ½ cup maple syrup
Spread half of bread cubes in a greased 9x13-inch pan. Scatter cream cheese cubes over bread. Cover evenly with blueberries. Add remaining bread cubes. Combine eggs, milk, and syrup. Mix well. Pour over breach mixture. Cover with foil and refrigerate for a few hours or overnight.
Preheat oven to 350 degrees F. Bake covered dish 30 minutes. Remove foil and back an additional 30 minutes or until set.
Serve with buttermilk syrup
Buttermilk Syrup
- ½ cup butter
- ½ cup buttermilk
- 1 cup sugar
- 1 tsp light corn syrup
- 1 tsp baking soda
- 1 tsp vanilla
Combine butter, buttermilk, sugar, and corn syrup in a saucepan and bring mixture to a boil, stirring until butter is melted and sugar dissolved. Remove from heat and add baking soda and vanilla. Serve warm.
Discover more mouth watering recipes and unique family traditions from The Romney Family Table.
