So this mornings menu consisted of
Mango and cherries topped with Cherry Sorbet,
Jelly Doughnut Muffins
Blueberry Oatmeal Streusel French Toast
drizzled with Warm Maple Rum Sauce
Honey Mustard Sausage links
The votes came in that everything was great especially the blueberry french toast and all three guests requested the recipe. So below find said recipe!
BLUEBERRY OATMEAL STREUSEL FRENCH TOAST
12 1- inch thick slices french bread
1 pint blueberries
8 large eggs
3 cups half and half
1/4 cup light brown sugar
1 T. vanilla extract
1 T. ground cinnamon
1. Coat a 9 X 12 inch baking dish with non-stick spray.
2. Cut bread into 1 inch cubes and layer evenly in baking dish.
3. Sprinkle blueberries on top of bread cubes
4. Combine eggs, half and half, sugar, vanilla and cinnamon and beat for 2 minutes on med. speed. Pour mixture over bread.
1 cup toasted pecans
1 stick softened butter
1 cup packed light brown sugar
2 T. dark corn syrup
1 cup old fashioned rolled oats (not instant or quick)
1/4 tsp. nutmeg
1. Place pecans in single layer on cookie sheet and bake in preheated 350 degree oven for 5-10 minutes or until lightly browned.
2. Combine butter, sugar, and corn syrup and mix on medium high speed for about 2 min. until creamy.
3. Fold in pecans, oats, and nutmeg and mix just to combine.
4. Dollop topping on top of bread. Cover with foil and refrigerate overnight.
In the morning:
1. Bring the dish to room temperature while preheating oven to 375 degrees
2. Place dish in oven with rimmed baking sheet underneath to catch drippings (It will drip!)
3. Bake covered with foil for 45 minutes.
4. Remove foil and bake another 10 – 15 minutes until set.
5. Lower oven temperature to 275 degrees and leave for another 10-15 minutes.
6. Remove from oven and let rest for at least 20 minutes until firm.
7. Drizzle with warm Maple Rum Sauce
MAPLE RUM SAUCE
Makes 2 cups
11/2 cup heavy cream
1/3 cup packed dark brown sugar
1/4 cup maple syrup
1/3 cup plus 3 T. spiced rum
3 tsp. cornstarch
1. Combine the cream, sugar, maple syrup, and 1/3 cup rum in sauce pan and bring to a boil SLOWLY over low heat.
2. Dissolve corn starch in remaining 3 T of rum.
3. Whisk the cornstarch mixture, lower the heat, and cook for another 2 minutes, until thickened.
4. Remove from heat. Serve warm. Store in refrigerator for few days or freeze up to 3 weeks.
Recipe adapted from The Art of Breakfast by Dana Moos