Blueberry Mascarpone French Toast

 

Updated on February 

We made this for a bridal shower brunch and it was delicious! The make-ahead step is perfect for making it easier the morning of the event. 

Ingredients:

• 3 (8-oz.) French baguettes

• 8 oz. mascarpone or cream cheese, at room temperature

• 2 tsp. vanilla

• 2 cups powdered sugar

• 2 cups fresh blueberries

• 6 eggs

• 2 cups milk

• ¾ cup granulated sugar

• 1 ½ tsp. ground cinnamon

Directions

1. Slice the Baguette 

   Grease a 3-quart baking dish. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf.

2. Make Filling 

   For filling: In a medium bowl beat mascarpone and 1 teaspoon vanilla until smooth. Beat in powdered sugar until combined. Fold in blueberries.

3. Assemble 

   Spoon filling between baguette slices; arrange baguettes side by side in prepared dish.

4. Chill Overnight 

   In a large bowl whisk together eggs, milk, 1/2 cup granulated sugar, remaining vanilla, and 1/2 teaspoon cinnamon. Pour over bread. Cover; chill overnight.

5. Bake and Serve 

   Preheat oven to 350°F. Uncover dish. In a small bowl stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning. Remove; let cool slightly. Makes 12 servings.

Baked Oatmeal with Berries and Almonds

4T melted butter
3 c. berries (blueberries, strawberries, raspberries or combo)
2 c. oatmeal (not quick oats)
1 c. toasted almonds-coarsely chopped (I used raw and toasted them in a pan until browned)
1 tsp baking powder
3/4 tsp fine sea salt
2 c. milk (regular or coconut or almond)
2 eggs
1/2 c. brown sugar (I used coconut sugar and some pure maple syrup)
1 tsp vanilla

Spray 9x13 inch pan with non-stick spray. Scatter berries in baking dish. In a small bowl whisk together dry ingredients. In another bowl combine melted butter, milk, eggs, sugar, and vanilla. Mix the oat mixture with the milk mixture and then pour over berries, shaking the dish to distribute evenly.

Bake at 350 degrees for 35-45 minutes. Serve warm.

Blueberry Cornmeal Pancakes

While we were in Austin, Texas we had breakfast at the Magnolia Cafe on South Congress our last morning there.  The Blueberry Cornmeal Pancakes came highly recommended and they were fabulous! It was probably because we had to say goodbye, but I didn't want that breakfast to end! I found this recipe on the Martha Stewart website and these come pretty close to the real deal!!

Ingredients

·         1 cup all-purpose flour

·         1/2 cup cornmeal

·         1/4 cup sugar

·         1 1/4 teaspoons baking powder

·         1 teaspoon coarse salt

·         1/2 teaspoon baking soda

·         1 1/2 cups low-fat buttermilk

·         1/4 cup whole milk

·         3 tablespoons butter, melted and cooled, plus more for griddle

·         1 large egg, lightly beaten

·         2 cups fresh blueberries ( I used frozen-rinse first)

·         Pure maple syrup, for serving

Directions

1.     Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg and fold in blueberries. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

2.        Heat a griddle or large nonstick skillet over medium heat.. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time.  Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Serve with pure maple syrup.

Lemon Blueberry Quinoa pancakes

recipe and image via

I love quinoa and had bookmarked this recipe a while ago to try.  We had a big carton of blueberries that needed to be used in the fridge, so I decided to try it out. They were delicious! If you didn't know there was quinoa in the pancakes, you might not be able to pinpoint the secret ingredient.  But they have an incredible texture and will keep you full all morning. Not to mention, they're healthy!!

1 cup cooked quinoa

3/4 cup flour

2 tsp. baking powder

1/4 tsp. salt

3 large egg whites

1/3 cup plain greek yogurt

2 Tbsp. milk

2 tsp. lemon juice

1 Tbsp. brown sugar

1 tsp. vanilla extract

2/3 cup fresh blueberries

Stir dry ingredients and the quinoa together in a small bowl. In a medium size bowl, whisk together egg whites, yogurt, milk and brown sugar until smooth. Combine wet and dry ingredients in medium bowl. Stir in quinoa, lemon juice and vanilla extract until combined. Fold in fresh blueberries.

Lightly coat a griddle or skillet with butter or cooking spray over medium heat. Drop batter by 1/4 cup onto skillet (I kind of spread it out into a circle on the griddle, as the batter is thick). Cook for about 2 minutes until bubbles appear on the top and the underside is golden brown, flip and do the same. 

Makes about 8-10 pancakes.

Blueberry Coffee Cake

I sent my mom a picture of the blueberry coffee cake I had made for dinner yesterday
and she responded that she had made the same dish for breakfast!
Great minds think alike - and this is one delicious coffee cake!

½ cup butter
1 cup sugar
3 eggs, lightly beaten
1 tsp. baking powder
¼ tsp. salt
1 tsp. soda
2 cups flour
1 cup sour cream
2 cups fresh or frozen blueberries

Topping
1 cup brown sugar
¼ cup butter
¼ cup flour

Preheat oven to 350 degrees. Cream butter and sugar.
Add eggs, baking powder, salt and soda. Alternating, add flour and sour cream.
Fold in blueberries. Pour into a well buttered 9x13 pan.
For the topping: Cream brown sugar and butter.
Add flour to get a semidry, lumpy mixture.
Spread on top of batter. Bake for 40 minutes
or until toothpick inserted in the center comes out clean.
The topping should melt and partially sink into the batter.