This month Marisolio‘s recipes are focusing on eggs, and one of my favorite recipes calls for a full dozen of them!
I debated with myself as to whether or not I should share this recipe, as my culinary reputation was built on it. It is so good though, in all conscience, I think it needs to be made often, so I decided to share it with you. It is the perfect recipe for an Easter Brunch, as you can assemble it the day ahead of time. If you have men or teenagers in the family, I guarantee that they will be asking you to make “that blueberry thing” again and again!
This recipe features Marisolio’s Wild Blueberry Balsamic Condimento.
Blueberry French Toast
1 loaf French bread, sliced and cut into 1 inch cubes
2 8 ounce packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries, rinsed
12 large eggs
1/4 cup maple syrup
2 T. Marisolio Wild Blueberry Balsamic
2 cups milk
Grease 13” pan. Place half the bread cubes evenly in the pan. Scatter cream cheese over bread and then scatter blueberries over all. Arrange remaining bread cubes over the top. In a large bowl, combine eggs, syrup, Marisolio Wild Blueberry Balsamic, and milk. Pour over bread mixture. Cover and chill overnight.
Next day, bake casserole at 350 degrees for 30 minutes, covered with foil. Remove foil after 30 minutes and cook for 30 more minutes, until puffy. While casserole bakes, make Blueberry Syrup.* Top blueberry casserole with some of the Blueberry Syrup, and pass the rest at the table.
1 cup sugar
2 T. cornstarch
1 cup water
1 cup blueberries
1 T. Marisolio Wild Blueberry Balsamic
1 T. butter
In a small saucepan, combine the sugar, cornstarch, Marisolio Wild Blueberry Balsamic, and water over medium heat. Cook 5 minutes until thickened, stirring. Add 1 cup blueberries and simmer, stirring for 10 minutes. Add butter and blend.
*You can make the blueberry syrup one day ahead if you wish.