Baked Blueberry French Toast with Streusel Topping from The Spiffy Cookie

As promised, I’m bringing you guys some great posts from some fellow bloggers while I’m away. Today, I have Erin from The Spiffy Cookie. Thanks Erin for posting in my absence!

One Year Ago: Freezable Lemon Bars
Two Years Ago: Strawberry and Blueberry Jam and Salmon with Strawberry and Tomato Salsa
Three Years Ago: Turkey Chili

Hi there! My name is Erin and I am guest posting for Jen today and she ventures off to Europe. Funny thing is I will be right on her heels, being there right after her! I can be found blogging over on The Spiffy Cookie. But don’t let the name fool you I don’t just talk about cookies (I apologize for any disappointment there), but everything from entrees, desserts and breakfasts such as one I am sharing with you today.

This overnight French toast was a great meal to make while visiting my new nephew two weeks ago. Preparing it ahead of time made breakfast much easier in the morning, especially with a 7 week old stealing most of the spotlight. The moist bread topped with a crispy crumble complete with nuts, makes for a warm breakfast meal that’s almost hard to believe took such little effort. It was perfect for this aunt who wanted to make sure she had more time to spent with her nephew!

It would also be very easy to use different fruits in this. We came up with other ideas such as apples, peaches, strawberries, and raspberries. What other fruit would you use?

BAKED BLUEBERRY FRENCH TOAST WITH STREUSEL TOPPING
Serves 6-8
Ingredients:
1 (16-oz.) whole grain French bagette
8 eggs
2 cups 2% milk (I used lactose free and worked great)
1 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp cinnamon
2-1/2 cups fresh blueberries, rinsed & drained

STRUESEL TOPPING
1/4 cup whole wheat pastry flour
1/4 cup old fashioned rolled oats
1/2 cup packed brown sugar
1/4 tsp cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans or walnuts (optional)

Directions:
1. Butter a 9×13 baking dish. Cut bagette diagonally into 1″ slices. Align slices into rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon (or use electric mixer). Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle on blueberries, again separating the slices so that some of the berries fall between them. Cover and refrigerate overnight (maximum of 18 hours).

2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside

3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.
Source: The Yummy Life

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12 Responses to “Homemade “Instant” Pancake Mix and Blueberry Pancakes”

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    1
    Sara — April 2, 2010 at 4:20 pm

    These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!

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    Amy Kingman — April 2, 2010 at 4:28 pm

    Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!

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    Lauren — April 2, 2010 at 5:15 pm

    What a great idea to have a homemade pancake mix on hand!

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    Nancy — April 2, 2010 at 5:22 pm

    A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:

    1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.

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    5
    Memória — April 2, 2010 at 9:44 pm

    Those pancakes look amazing!! Oh my goodness.

    i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.

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    SimplySweeter — April 2, 2010 at 9:54 pm

    Wow. Those look so good I might have to whip some up…..like…NOW.

    http://www.simplysweeter.blogspot.com

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    Jen — April 2, 2010 at 10:28 pm

    You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.

    One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.

    AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.

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    Kelly — April 3, 2010 at 1:24 am

    What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂

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    Kerstin — April 3, 2010 at 3:33 am

    Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!

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    Sugar Bananas — April 6, 2010 at 1:04 am

    Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂

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    Memória — April 9, 2010 at 8:20 am

    These pancakes look amazing!! Bookmarked!

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    Ashley — July 7, 2010 at 4:04 pm

    Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??

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