1 (1-lb.) loaf unsliced challah, cut into 1" cubes (approximately 10 cm.)
1/2 cup pure maple syrup (ideally strong)
Three (4 x 1") strips navel orange zest
2 tablespoons fresh navel orange juice.
1 pound fresh blueberries (about 3 cups), divided
Kosher salt.
2 tablespoons unsalted butter, sliced into bits, plus extra for the dish.
Six big eggs.
2 cups whole milk.
1 cup heavy cream.
1 teaspoon of pure vanilla extract.
1/2 teaspoon grated fresh nutmeg.
1/4 cup plus 1 tablespoon of turbinado sugar, divided.
Whipped cream or Greek yogurt, for serving.
Growing up, my mother would make a breakfast casserole on Christmas Eve so that the next day, all she had to do was put the baking dish in the oven,
and our frantic gift-wrapped morning was filled with a warm, freshly baked breakfast that took no attention from her. While the holidays are an excellent opportunity to implement time-saving techniques in the kitchen,
cooking a dinner the day before is a year-round gift to your future self. Overnight oats or cinnamon rolls may be the first things that come to mind when you think of a make-ahead meal, but you don't always want cold oats or have time to let dough rise.
French toast casserole overcomes both difficulties by assembling quickly and baking into a warm carb-rich meal that can be easily customized.
This recipe combines typical French toast ingredients like milk, sugar, and eggs with a plethora of blueberries to create a custardy, not-too-sweet breakfast (or brunch or dessert) that bakes while you relax.
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