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.)
The 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 defaultowned 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
6 slices of bread
1 brick cream cheese
1 c. blueberries
1 c. milk
1/2 tsp. vanilla
1/6 c. maple 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.
- 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.