Baked Blueberry French Toast

People keep getting married.

Last year's record was six weddings. April through October. Wedding season now extends half the year. Six months of "I do's" and gift registries and bouquet tosses and ring bearers being coaxed to make it down the aisle by Aunt Trudy in the front row.

But still, I love weddings. So I don't complain too much about my fridge door looking like a Papryus store display board.

I love the variety. I've attended ceremonies ranging from traditional to modern; upscale to shabby chic. Weddings held in a church, a barn, a country club, by a pool, an estate lawn, the beach, and a field. Catholic, Baptist, Methodist, and Pentecostal. Military. Greek. Justice of the Peace. Age-old recited vows and hand-written. Receptions with DJs, live bands, iPod playlists hooked up to speakers, and some with no dancing at all. Princess gowns to hand-me-downs with a few modern tweaks.

No matter the details, the mishaps, the crazy grandmas or slightly creepy third-cousin of the groom's uncle's half-sister who keeps eyeing you at the punch table, every wedding ends the same: two people become one. And that is beautiful.

And so this year I've outdone myself. Ten weddings. TEN. Like, I need to use every single finger on both hands to count the number of dresses and pairs of shoes I'm gonna have to buy in order to attend these marital celebrations. I even pulled a 27 Dresses-moment and went to three weddings in one weekend. I suppose I just love mawwiage, that bwessed awwangement, that dweam within a dweam.

So when my friend and housemate, Lynn, asked if I could make a few of the dishes for her breakfast-themed reception, I was all like hand me a spatula and some cooking spray!

French toast. x2.

First up:



Baked Blueberry French Toast

Food creds: Tasty Kitchen



Ingredients:

         1 loaf challah, Italian, or French bread

         8 eggs

         2 cups milk

         2 tsp. vanilla

         1/2 cup brown sugar (divided)

         1/2 tsp. nutmeg

         1 tsp. cinnamon

         1/4 tsp. salt

         4 T. butter

         1 cup chopped pecans (optional)

         2 cups blueberries (fresh or frozen)

Directions:

         1. Preheat oven to 375°. Grease a baking dish (I used 9x13). 

         2. Cut bread loaf into cubes and place in baking dish.

         3. Beat together eggs, milk, vanilla, 1/4 cup brown sugar, nutmeg, cinnamon, and salt. 

         4. Pour egg batter over bread cubes and press bread down gently to absorb most of the mixture.

         5. Melt butter with remaining 1/4 cup of brown sugar. Mix well and then drizzle over bread.  

         6. If using pecans, sprinkle over top. Finally, top with blueberries just before putting in the oven.

         7. Bake for 45 minutes. Serve with syrup.

You're turning violet, Violet!
a.k.a. blueberry sweat

Stay tuned for french toast #2...

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