Receta Blueberry French Toast Souffle
Blueberry French Toast Souffle
Its been a while since I've made a breakfast on the weekend for Grumpy and me. Most often for the weekend I will make pancakes, sometimes waffles, other times french toast. Today though, I wanted to do something different; something I have not tried before.
Mom and Dad were here last weekend and when they came to visit they brought along with them a whole lot of garden goodies. They also brought me a labor of love that didn't come from their garden, but had picked on their own: Blueberries! They know how much I love them and brought me several quarts!
This morning, while Grumpy was still sleeping, I did a lot of internet searching and finally came across a recipe on allrecipes.com that I finally used as a sort of "guide". As the "souffle" was baking the house had that presence of being a young girl at home when my Momma was baking. It took me back and made me feel real nostalgia and I began to miss the days of my youth when I had nothing to worry about unless I was misbehaving at home. This recipe turned out great. Not sweet - unless you poured a whole lot of maple syrup over top. Custardy on the inside and crusty on top with the sprinkling of coarse sugar adding to the crunch. It seems to me that I have found myself another comfort food! I decided this needed a new name and since I made changes to it I felt that I could do just that.
Blueberry French Toast Souffle
Serves 4 (however Grumpy ate 2)
Baked in large oven safe cereal bowls - 1 bowl serves 2 people*
- 4 cups cubed Italian bread
- 2 oz. cream cheese (I used 1/3 less fat), cubed
- 1/3 cup heavy cream (I have to get rid of it and I can't throw it away!)
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 3 eggs
- 1 teaspoon vanilla
- 1 cup blueberries with a few extra for topping after done baking
- coarse sugar crystals to sprinkle on top prior to baking
Preheat oven to 350 degrees. Spray individual oven safe bowls with cooking spray. Place 1/2 cup of bread crumbs in bottom of bowl. Add 1/4 cup blueberries to each bowl and divide the cubed cream cheese between the bowls.
Whisk the eggs, cream, syrup, vanilla, and cinnamon together until well blended. This should make 1 cup of liquid. Pour 1/2 cup liquid over each bowl. Bake covered in oven 30 minutes. Remove cover and bake another 10 minutes to brown top. Serve with extra blueberries and pure maple syrup.
Please note that you can also bake this all in one dish. I opted for the smaller bowls just because I wanted the "visual". :o)