Thanks for your help. The Sunday family brunch went very well...

A

anna_x

Well-known member
Some of the relatives brought food after all so things went easily in this very hot kitchen.

Served iced tea, Costco's Starbucks coffee frappucinos, and juices. Started with fresh bagels and shmears as people arrived.

I served Marc's Egg Cups, but must note that I overcooked them since they kept on cooking after being removed from the oven. What a great, EASY, make-ahead item! Also veggie frittatas (pre-made), Aidell's chicken-apple sausages, fresh fruit bowl, and my sister made the oven-baked Blueberry French Toast. Another brought apple strudel.

I didn't have to spend much time in the kitchen, everyone had a great time. Thank you all for your suggestions. I still want to make Sylvia's Brie soon, but it got bumped for sister's French Toast.

 
I did a search for the oven blueberry french toast and this is what I found.>>>

Is it the one you used Anna? Or that your sister used?

BLUEBERRY FRENCH TOAST

Recipe By : Joyce Denton
Serving Size : 8 Preparation Time :0:00
Categories : Overnights Breakfast

Amount Measure Ingredient -- Preparation Method

16 ounces loaf French bread
1/2 teaspoon baking powder
8 eggs
1 cup milk
1 teaspoon vanilla

BLUEBERRY SAUCE
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
4 1/2 cups blueberries

Slice bread diagonally into 10-14 slices, 3/4 inch thick. Whisk eggs, milk, baking powder, and vanilla. Put bread in a baking pan with sides, pour egg mixture over bread, turning to coat. Cover and refrigerate overnight.
Next day, preheat oven to 450 degrees. Mix blueberries with the sugar, cinnamon, and cornstarch until coated. Butter a 9 x 13 pan. Pour blueberry mixture in pan and wedge bread in tightly on top of blueberries. Bake 20-25 minutes until golden. Remove. Sift powdered sugar over top, if desired. Let stand 5 minutes. Spoon sauce over top.

 
Gretchen had posted this Sara Mouton recipe on the old Gails. It's really good!

This is what I use. I read the recipe to my sister the night before. We reduce the sugar by a quarter cup and don't bother with the syrup. Just pack on the berries!

Blueberry pecan French toast--

This is a Sara Moulton recipe. Recipe Summary Prep Time: 8 hours 15 minutes Cook Time: 30 minutes Yield: 6 generous servings 1 (24-inch) baguette -I use Italian bread or brioche, not a real crusty French baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter 1/4 teaspoon salt 3 cups blueberries (1 cup of which will make the syrup) 1/2 cup pure maple syrup 1 tablespoon fresh lemon juice Butter a 13 by 9-inch baking dish. Cut 20 (1- inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat oven to 350 degrees. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400 degrees. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling. Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup

 
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