Monday, June 30, 2014




we went blueberry pickin & now it’s time to deal with them, there are two baking sheets full in the freezer getting ready to bag up for future pancakes, blueberry syrup, anything & everything to do with fresh blueberries, you get the idea?  the rest will be canned in light syrup for future cobblers & will also make  the base for blueberry syrup


speaking of fresh blueberries I tried a new recipe a few weeks back & it is defiantly a keeper for the recipe box, you’ve got to try it! here’s oven French toast &homemade blueberry syrup, you know you wantta make it lol!


go ahead check it out over on my cooking blog

ok ok I wont make you go way over there since you’re already here lol!but be sure to visit for a step by step how I made it & the outcome, lots of  pretty pic’s &  I know how you like pretty pic’s lol!  there are links to the recipes if you’d like a printable version as well

I halved the French toast recipe & we still ate off of it  for a few days

  • Butter, For Greasing
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cups Heavy Cream
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • ½ cups Flour
  • ½ cups Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • Freshly Grated Nutmeg (optional)
  • 1 stick Cold Butter, Cut Into Pieces
  • Warm Syrup, For Serving
  • Butter, For Serving
  • 1 cup Fresh Blueberries, For Serving

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.



Put the syrup and blueberries into a pan and bring to the boil.

Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

B is for Blue!

B is for Blueberries!

B is for Blue Monday!

Blueberries make for the perfect Blue Monday


be sure to head on over to Sally’s for some more wonderful bluee goodness!”yes that was a word” lol!



SmilingSally said...

Hi Helen,

It's good to "see" you again.

I wonder if it'd be better if you used simple syrup with the blueberries instead of maple syrup.

Thanks for making Blue Monday special.

Happy Blue Monday!

Nanna said...

Sally I'm sure it would be the same with regular syrup, surprisingly you can't taste teh maple, taste liek blueberry!

Hannah said...

My blueberries are getting ripe too, we have to avoid sugar so I sweeten with Stevia and thicken with Guar Gum. It wouldn't taste like what you are used to!

Chari D said...

Those blueberries look yum! I dont think I make my french toast right lol! Comes out like soggy bread pudding! Lovely blog!

Joy H said...

Sounds wonderful! My Mom used to make the best french toast. Thanks for the recipe.