So what do you feed a hungry family on Easter morning? A breakfast of champions, of course. And what might a breakfast of champions be? Baked French toast with homemade blueberry syrup.
Baked french toast...so incredibly easy and so fabulously delicious. The real difficulty is not locking yourself in the nearest cupboard and devouring the whole tray of it yourself! The trick is to prepare it the night before and leave it in the fridge for the bread to soak up all the flavour. Pop it in the oven when you wake up and it will be ready in an hour. When it comes out try ad wait patiently for it to cool slightly before slicing a big square, spooning over your blueberry syrup and digging in. You really couldn't ask for a more satisfying morning treat.
Baked French toast
Half a sliced loaf of bread (I used regular sliced pan but the 'big slices' variety)
1.5 cups of milk
.75 cup of cream
1 tbsp vanilla extract
Freshly grated nutmeg
Cut up the bread slices into squares and squeeze them into a well greased baking tray. Don't worry too much about the placement just squeeze in as much as you can.
In a bowl, whisk eggs, milk, cream, vanilla and nutmeg.
Pour over bread and cover.
Leave overnight in the fridge.
.5 cup flour
.5 cup dark brown sugar
1 tbsp cinnamon
.5 tsp salt
3 tbsp butter
Put flour, sugar, cinnamon and salt in a bowl. Cut in butter until mixture resemble coarse breadcrumbs.
Next morning, heat oven to 190c and sprinkle the streusel topping over bread. Pop in the oven for an hour.
Take out and devour shamelessly...you deserve it (especially if you gave up sweet things for Lent!)
1 cup fresh blueberries
.75 cup sugar
1 cup water
2 tsp cornflour dissolved in some hot water
Put blueberries, sugar as water in a pot. Bring to the boil and simmer until blueberries are soft. Add dissolved cornflour to blueberry mix and stir until syrup has thickened. Pour generously!