I have to say...My favorite meal of the day has always been breakfast. But that doesn't mean I like breakfast at any time of day. It has to be in the morning. Not afternoon. Not night. Morning. (:
Anyways, on one of these cold winter weekends at Evanston, I decided that I wanted to make a legitimately good breakfast for myself and some friends. Baking is a nice break from studying, and since I have a better grasp of my schedule and activities this winter quarter than last fall quarter, I'm in better condition to bake too. Also, it helps a lot that I now have a bike so it's infinitely times easier to go to Whole Foods to buy ingredients (and cry because everything is so expensive). Yay!
Also, I have something to say about college cooking. This was my first time baking in a dorm, and compared to home, I can't help but think that it's a little sketch. Is that pan really clean? Where's the measuring cup?(I never found one...so the measurements are somewhat approximate. I hope you aren't too scandalized.) No whisk? Use a fork instead. Wait, the pan doesn't even fit in the oven. Time to try another pan! Where's the oven dial anyways?
Oh yeah. I might or might not have lit a wash towel on fire while trying to get the pan out of the oven because of course there are no oven mitts to be found anywhere. Yeah, the experience might have been a little traumatizing, but luckily I doused the towel in water and everything was a-okay. No fire alarm went off. Hinman didn't burn to the ground. Think of how many lives I spared that morning.
Are you scared now? I mean, I wasn't kidding when I said the dorm kitchen is a little sketch. And sketch kitchens call for sketch methods. So what you should really be feeling right now is not fright, but rather, awe and amazement. Because I'm that fantastic a baker for conquering all odds and producing delicious blueberry french toast.
Does anyone else love blueberries? There are many good reasons for loving them. Not only are they photogenic from the food blogger perspective, but they're also delicious and healthy (antioxidants!). I'm also very happy with the way the photos turned out. Could you tell I used my iPhone to take these photos? The beauty of this recipe is that the prep work is done the night before, so all you have to do the next morning is pop it in the oven. Also, it takes just three steps. Impressed yet?
Also, thanks so much to Nikki from Chef in Training for this wonderful recipe. The original recipe came from a newspaper article found by Real Mom Kitchen about Mountain Hollow Inn.
Printer-friendly recipe of Blueberry French Toast.
Blueberry French Toast
A lovely breakfast treat that is sweet and simple.
Adapted from Chef in Training
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 5-8 servings
6 slices French or Texas Toast bread, cut into cubes (I prefer Texas Toast)
1/2 package (8-oz) cream cheese, cut in cubes
1 cup blueberries (I prefer fresh over frozen)
1/4 cup maple syrup
1 cup milk
1. Arrange half of the bread cubes onto a large baking sheet. Sprinkle cream cheese cubes and blueberries over the bread cubes. Top with the remaining bread cubes.
2. Mix eggs, milk, and syrup. Pour evenly over the sheet.
3. Let chill overnight and bake at 350 degrees for 25-30 minutes the next morning. Smear the blueberries and cream cheese. Garnish with powdered sugar and maple syrup.