Skip the crowded restaurants this Valentine’s Day and treat your Valentine to a special breakfast in bed. This week I’ll be sharing recipes and tips for planning and preparing a simple, sumptuous morning meal perfect for sharing with your sweetie. Check back later for Brown Sugar & Spice Bacon and check out yesterday’s Passion Fruit Mimosa.
As a kid, French Toast was one of the first things I ever cooked for myself and one of the first things I ever made without relying on a recipe. Crack a couple of eggs, add a big splash of milk, dip the bread and fry it up in copious amounts of butter. (I’ve always had a thing for butter.) Eventually I grew brave and dared to add a big pinch of cinnamon and a tiny splash of vanilla extract. You could not tell me I wasn’t a latch-key Julia Child prodigy.
As a busy adult, discovering baked French toast was a revelation. I could still enjoy the same familiar flavors but I could save myself some time by assembling it the night before. This makes it an excellent choice for breakfast in bed. Pull the casserole out of the fridge and let it warm up to room temperature while you assemble the rest of your breakfast and the oven preheats. I love blueberries but this would be equally delicious with frozen strawberries or raspberries. You can use fresh berries but the overnight soak tends to turn them into mush, albeit a tasty mush. The Amaretto adds another layer of flavor, but it’s not overwhelming. You can skip it altogether and substitute a tablespoon of pure vanilla extract if you’re not a fan. This recipe make enough for a hearty breakfast for two with enough leftover for breakfast-for-dinner.
|Blueberry French Toast|| || |
- 1/4 cup butter (4 tablespoons)
- 1/2 cup light brown sugar
- 1 cup frozen blueberries
- Half of a French baguette, sliced 1-inch thick
- 3 large eggs
- 2/3 cup half and half
- 2 tablespoons Amaretto
- Pinch of salt
- Combine butter and brown sugar in a small pot and cook over medium heat, stirring, until butter is melted. Stir in blueberries and continue cooking until berries soften, 3-4 minutes. Pour berries and syrup into an 8×8-inch baking dish. Place bread slices in baking dish in one even layer, tucking them in tightly to fit.
- Whisk eggs, half-and-half, Amaretto and salt together in a medium bowl. Pour evenly over bread. Cover baking dish and refrigerate French toast overnight, at least 8 hours.
- Remove French toast from fridge and bring to room temperature. Preheat oven to 350 degrees.
- Bake French toast, uncovered, until golden brown, about 30 minutes.