What’s For Dinner?
Day Before Blueberry French Toast
(First star is lowest, fourth star is highest)
2004 Golden Whisk Awards
(Our top 10 recipes of the year)
"Purple blueberries, warm syrup, crunchy nuts: This casserole is comfort food at its absolute best." That's how writer Deborah Geering described this specialty of Judye Derr of Canton, another "In the Kitchen With . . . " subject. Keep this recipe in mind every time you're planning a brunch and want to avoid last-minute hassles.
Nominated by friend B.J. Gearhart: "I live in a development of wonderfully social people who love to get together, and those 'happenings' almost always include food. One of the most sociable women in the neighborhood is Judye Derr. Judye's food is loved almost as much as Judye by all of us. Whenever the occasion calls for food, everyone awaits her contribution, knowing that it will be the best food on the table."
Hands on time: 15 minutes Total time: 1 hour and 5 minutes Serves: 8
1 loaf French bread
3 cups milk
2 teaspoons vanilla extract
1 cup brown sugar, lightly packed
2 pints fresh (or 4 cups frozen) blueberries, divided
1 cup chopped pecans or walnuts
2 cups maple-flavored table syrup
In the morning, preheat oven to 350 degrees. Sprinkle brown sugar over bread, then top with 1 pint (2 cups) of the blueberries and the chopped nuts. Bake for 45 to 50 minutes, until the bread has puffed slightly.
In a small saucepan, heat the syrup and remaining blueberries over medium heat. Pass with the French toast.