Oven Baked Blueberry French Toast
- 2 (8 oz) packages cream cheese, at room temperature
- 1/2 c granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 large eggs
- 1 1/2 c milk
- 10 slices french bread, 3/4 inch thick (preferably homemade or fresh store bought)
- 2 c fresh blueberries
- Maple syrup
- Confectioners sugar, for serving
Preheat the oven to 350 degrees and lightly grease a 9 by 13 inch baking dish.
Beat the cream cheese, sugar, vanilla, and cinnamon in a large bowl, with a stand mixer on medium speed, until well blended.
Add the eggs, one at a time, mixing well after each addition. Add the milk, and mix well.
Arrange the bread in the prepared baking dish, and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan, and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown.
Serve with maple syrup and confectioners sugar.
Carton of strawberries
Blue food coloring
Melt your white chocolate in the microwave, for 2 minutes. Stir after a minute.
In another bowl, add a couple of tablespoons of white, granulated sugar. Drip in blue food coloring, about 3 drops. Mix well!
Dip strawberries in white chocolate, letting excess drip off.
Dip the tip of the strawberry in the blue sugar and place on parchment paper to dry.
Bisquick Strawberry Shortcake
1 pint of strawberries, sliced
1/4 c sugar
1 c Bisquick mix
2 tbsp sugar
1/3 c milk
Combine 1 c of Bisquick mix, 1/4 c sugar and 1/3 c milk in bowl and mix well. Place 4 spoonfuls on ungreased cookie sheet for each biscuit. Bake in oven on 475 for 10 minutes.
While they are baking, cut up the pint of strawberries and add 2 tbsp of sugar and mix.
Once biscuits are done, split them in half, put in bowl, pour a little extra milk on top, add strawberry mix and your whipped cream. ENJOY! S'good!