Summer storm takes a toll
August brought a heavy rainstorm with plenty of wind, and once again our beloved Tulip tree took the brunt of it. Two more large branches came down—on top of the two we lost during last year’s storms. We’ve always adored this big, old tree, but it seems its time may be nearing an end.
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Baked Blueberry Lemon French Toast
There is a good chance you had an opportunity to enjoy our Baked Blueberry Lemon French Toast. It’s a fan favorite! We thought we’d share the recipe so you can make it at home…of course if you book a stay with us again, we’ll handle the cooking!
Ingredients:
18 count Hawaiian rolls – cubed
1+ cups blueberries (I use frozen)
1 ½ cup milk
3 large eggs
2+ T maple syrup (add more if you like sweeter)
Zest of 1 lemon (optional if using glaze)
1 ½ Tsp Vanilla
1 tsp Cinnamon
¼ tsp nutmeg
Crumb topping:
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
½ tsp cinnamon
½ cup cubed cold butter
Glaze:
½ cup powdered sugar
2 T lemon juice
Spray 9×13 pan with non-stick spray. Layer cubed Hawaiian bread and blueberries – bread first, then blueberries, then bread, then blueberries, then bread.
In a large bowl mix together eggs, milk, vanilla, maple syrup, lemon zest, cinnamon and nutmeg. Pour over bread/blueberries. Cover with foil and refrigerate overnight or at least 2 hours.
When ready to cook, remove foil. Preheat oven to 350. Make crumb topping by combining all topping ingredients with fork (or wear gloves and do it by hand). Sprinkle over bread/blueberries.
Bake for 35-45 min. Remove from oven and make glaze to drizzle over the top. Or you can serve with blueberry syrup (or plain).