5 Corners Bed & Breakfast
Blueberry French Toast: Breakfast-Brunch
Prep time:1 hour
8 slices Cinnamon Swirl Bread
2 cups milk
4 tablespoons sugar
2 teaspoons cinnamon, seperated
1 teaspoon vanilla
1/3 cup brown sugar, packed
1/2 cup flour
4 tablespoons butter, softened
2 cups blueberries
Spray 8 ramekins (1 cup size) with cooking spray. Tear bread into pieces and fill each ramekin (one slice per ramekin).
Beat eggs. Add vanilla, milk, sugar and 1 teaspoon cinnamon. Stir well. Evenly distribute egg mixture to each ramekin. Cover and refrigerate overnight.
To make streusel topping, combine flour, softened butter, brown sugar and 1 teaspoon cinnamon until crumbly by using either a pastry blender, fork or your fingers.
In the morning, preheat oven to 350 degrees. Place ramekins on a foil lined cookie sheet. Top each toast with a generous spoonful of streusel topping and blueberries. Place cookie sheet on middle rack; making sure there is plenty of room for toasts to puff without touching rack above. Bake for 40 minutes.
Dust with powered sugar. Top with warm maple syrup or whipped cream. Serve immediately.