Brunch at Casa Slater

Brunch is our favorite meal. We love it so much, that’s what we did for our wedding. Jeremiah and I love to go out and try new brunch restaurants. The place we are currently dying to try is Seven Swans Creperie at the recommendation of a co-worker. We were going to go a few weeks ago and they were closed for the week. The following week, I was snowing and I didn’t want to venture out. Kicking myself for that decision now that I’m stuck (staying safe) at home.

Although we are constantly trying new places, we usually end up though back at our favorite – The Big Biscuit. I get the Eggs Benedict and Jeremiah gets the Jimmy Platter – which is eggs, breakfast potatoes, and biscuits and gravy. (Lynn – I promise, he does not love it as much as your biscuits and gravy.)

IMG_0666The dish I made for brunch at home today though was so good, Jeremiah took two serving of it. I asked Jeremiah if it felt like something he could have had on our trip to Maine. He said, “Yes.” I also felt some inspiration from our trip to Vermont.

We are currently out of maple syrup (in this dish) so we ordered some last night from this great place we bought maple syrup at during our Maple and Wine tour. The Vermont Maple Outlet is a family IMG_0665defaultowned business that has been around for over 100 years old. Their last name is Fletcher so maybe we are related. I’d suggest ordering online from them. We like their Grade A Amber Rich – and not just for it’s name. The Amber is a medium richness. We also like the Boyden Valley Winery’s Bourbon Barrel Maple Syrup. They were another stop on our tour.

May you enjoy this dish that got my husband and dog to crawl out of bed from its smell.

Overnight Blueberry French Toast Casserole by Wishes and Dishes
IMG_06676 slices of bread
1 brick cream cheese
1 c. blueberries
6 eggs
1 c. milk
1/2 tsp. vanilla
1/6 c. maple syrup

Blueberry Syrup
1/2 c. sugar
1/2 c. water
1 T. cornstarch
1/2 c. blueberries
1 T. butter

Spray a 9×9 glass square baking dish. Cut three slices of bread into cubes and pour into dish. Cube up cream cheese and top bread. Sprinkle with blueberries. Cut remaining bread and top dish. In a large bowl, beat eggs, milk, vanilla, and maple syrup together. Pour over dish. Cover dish and place in the refrigerator overnight.

In the morning, pull out of fridge and let it sit for 30 minutes. In the meantime, preheat oven to 350 degrees. Bake covered for 30 minutes. Uncover and bake another 30 minutes.

To make syrup, cook water, sugar, and cornstarch to a boil. Cook and stir constantly for 4 minutes. Add blueberries and simmer for 10 minutes, stirring regularly.

Pour syrup over slices of French toast.

Notes:

  • We used Shatto Home Delivery to get our blueberries and Farm to Market Bread Co. wheat bread. 
  • I used expired milk. Technically, dairy is supposed to be good 10 days past the date on the product. I suggest using the smell test and cooking it though.
  • We were out of maple syrup. We has maple butter and used it. I think it worked just fine.
  • We had about 3/4 of a brick of 1/3 less fat cream cheese. It worked just fine.
  • I used five eggs and 1 liquid egg white.
  • One of my friends is allergic to corn in any form. She suggest unflavored gelatin or arrowroot as a suggestion for cornstarch. 

Strawberry Stuffed French Toast

IMG_0876Last year, Jeremiah and I went strawberry picking for the first time. I had always wanted to do it but hadn’t been able to fit it into my schedule. We loved it so much, we decided to do it again this spring. The weather was a little hotter this year as we went from winter straight to summer. When you pick a flat of berries, you need to come up with a few recipes to use them in. I ran across the recipe and cooked it up on a day when Jeremiah was working from home. We both agreed, this recipe was a winner. Great flavor and bonus it’s a skinny recipe.

Skinny Strawberry and Cream Cheese Stuffed French Toast by Savory Nothings

  • img_0866.jpg4 T. One-third less fat cream cheese
  • 1 T. honey or maple syrup
  • 2 eggs
  • ¼ c. skim milk
  • 4 T. whole grain bread crumbs
  • 1 T. sugar
  • 1 tsp. cinnamon
  • 8 strawberries sliced
  • 8 slices of whole wheat bread
  • 2 T. oil

Mix honey and cream cheese. In a shallow dish, whisk together eggs and milk. On a large plate, combine bread crumbs, sugar, and cinnamon. Cover four slices of bread with cream cheese mixture and top with strawberry slices. Top each slice of bread with a second slice of bread. Dip in egg mixture to coat each side, dripping off excess. Then, repeat in bread crumb mixture. Cook in a pan coated with oil and flip half-way through cooking.