Blueberry breakfast. Take two.
This is literally the life of a food blogger that I am about to explain to you. This past week has been entertaining which is why this post is going up two days late. Originally, I had this awesome stuffed french toast idea. Thick french bread would be stuffed with a sweet blueberry cream cheese filling was topped with a Bradley inspired strawberry sauce – hence red, white and blue. Brilliant thought since we are getting close to Fourth of July. (That’s why I keep him around.)
So I made my breakfast, took pictures, and then ate my creation. As I was polishing off the last bite, Bradley so innocently asked if this was the dish I was going to put the strawberry sauce on. Crap. Totally forgot. I was sad because while I could still use it as a blueberry breakfast, it wasn’t red anymore. I decided to go with it anyways an started to edit my pictures. Oh. My. Goodness. Imagine if you will – because I refuse to post the pictures themselves – two pieces of stuffed french toast one leaning slightly on top of the other. The one on the top had the filling facing out towards the camera and somehow two round blueberries were front and center… in every picture.
They looked like eyeballs. Two giant round blue eyeballs peaking out from under the top piece of bread. It was horrid. I then shared my freak out moment with my partner in crime and what did he do? Bradley so tactfully pointed out that it looked like a crab. Thanks hon, really helpful. Of course at that point all I saw is a french toast crab staring at me under the top bread “shell”. I was done. No red strawberry sauce AND it looks like a crab. Time for plan B.
Plan B consisted of using items I already had because I just did not want to go back to the store. I had half a loaf of french bread still, but it was stale. I still have a ton of blueberries so that wasn’t a problem, and of course I had all the normal breakfast items like eggs and milk, even a bit of bacon. All in all, it was kind of a no brainer making a bread pudding. Changing it from a dessert to a breakfast isn’t that much of a stretch since we eat sweet items for our first meal of the day all the time.
This time it is red, white and blue and there is not a bit of french toast crab staring at me. Hallelujah. I top the bread pudding off with a scoop of yogurt since it’s a bit more breakfasty than ice cream or whipped cream. I am in no way an early bird by any means, so if I was planning to have company for breakfast, this could be an awesome solution since you could essentially make it the night before and just bake it in the morning. Not only do you now have an fun new breakfast, you can start planning your Fourth of July menu right now!
- 4 cups stale bread, cubed
- ½ cup blueberries
- 4 eggs
- 2 tablespoons sugar
- 1 ½ cup milk
- 1 teaspoon vanilla
- Plain or vanilla yogurt forgarnish
- 3 tablespoons sugar
- 1 cup strawberries, chopped
- 1 tablespoon water
- Preheat the oven to 350 degrees.
- In a small mixing bowl whisk together eggs, sugar, milk and vanilla. Gently stir in the bread cubes and blueberries until coated. Pour mixture into greased ramakins. Bake 20-25 minutes or until firm in the center.
- While the bread pudding is baking mix together sugar, strawberries and water to make the sauce. Simmer 10 minutes over medium low heat until the sugar is dissolves and the strawberries are soft.
- Serve bread puddings warm with a scoop of yogurt and strawberry sauce on top.