This past weekend, I had a few of my very dear childhood friends over for brunch. It was really lovely catching up with these ladies and I am always amazed to see how we each have embarked on our own paths and yet that bond we once had still remains strongly intact.
Now that I have a child of my own, I often wonder what the most important factors are in determining the type of person an individual becomes. Parenting? Siblings? Birth order? Peers? Geography? There are several variables, that is certain; but I know that the group of friends a person surrounds themselves with has to have a significant role in development.
I was very fortunate to have had a great group of girlfriends when I was young. They were (and still are) very kind, compassionate, and empathetic human beings. We went through those awful and awkward middle school years together and had very immature moments; but we sincerely cared about one another. I can recall a particular instance, in seventh grade, when a group of us were on a hayride and one of the boys on the tractor trailer said something mean about how I looked and Andrea swooped right in and put that kid in his place and then reassured me that he was “such a jerk.” She may not even remember this event now, but I am eternally grateful. While most 13 year old girls would have been more concerned with fitting in, Andrea didn’t stand for that kind of rudeness. I think that’s why my parents always loved her so much. There are countless other warm memories the group of girls and I share and some of those were recounted as we dined together. It makes my heart happy and very thankful.
Robert was working on Saturday morning so I tried to prepare most of brunch in advance because it’s sometimes challenging cooking while Smith pulls dirty diapers out of the Diaper Genie or uses my eyeliner pencil as a crayon on our bathroom floor. One of those items I prepared in advance was this baked blueberry lemon French toast with fresh blueberry sauce. I used day-old sandwich bread because stale bread is the best type of bread to soak up the custardy goodness in this type of dish and assembled the French toast the night before. All I had to do the next morning was preheat the oven and pop the dish in the oven. I also made the blueberry sauce to accompany the French toast the day before. Perfectly simple.
In addition to this recipe, I also served:
- Sausage, Mushroom, & Onion Egg Casserole
- Asparagus Goat Cheese Frittata
- Super Crumb Coffee Cake (recipe coming soon)
- Fresh Fruit
I had a wonderful time reuniting with these wonderful women and I think they did, too. Have a great weekend everyone!
Baked Blueberry Lemon French Toast
Yield: About 8 servings
- 6 eggs
- 3 cups whole milk
- 3/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 lemon, zested
- 1 loaf of day old French or Amish sandwich bread
- 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
- Cinnamon sugar to sprinkle over mixture (1 tablespoon ground cinnamon plus 3 tablespoons sugar)
1. Butter a 9 by 13-inch baking dish. Set aside.
2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared dish. Sprinkle the cinnamon sugar over the top of the French toast. Cover and refrigerate overnight to allow the bread to soak up the custard mixture.
3. The next morning, when you are ready to bake the French toast, remove the dish from the fridge and preheat the oven to 350 degrees (putting a refrigerated casserole dish directly into a hot oven can shattered the dish!). Bake until the top is golden and the filling is set, about 60 minutes.
4. Place onto serving plates and top with blueberry sauce.
Fresh Blueberry Sauce
Yield: About 2 cups
- 2 cups fresh or frozen blueberries
- 6 tablespoons sugar
- 2 tablespoons water
- 2 1/4 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
1. Place the blueberries and sugar in a saucepan over medium heat. Heat, stirring occasionally, about 5 minutes, or until the berries have plumped and released their juices.
2. In a separate, small bowl stir together water, cornstarch, and lemon juice. Whisk this mixture in the blueberries and stir until mixture is thickened, about 2-3 more minutes.
3. Remove from heat and serve over French toast, on yogurt, or over baked brie.