Peggy Lampman's Sunday dinnerFeed: Blueberry French toast & smoothie
Don't take Michigan blueberries for granted-our blueberry season is winding down so when you see them, buy them. The price is right on these plump jewels and now's the time for a final indulgence! I purchased my last batch from the Produce Station.
I'm going to pass on the yummy French Toast and make a healthy, less caloric blueberry smoothie. The way little Tate is going after it, there won't be any left for me anyway!
Blueberry French ToastYield: 4 servings Cost: apx. $6.00 Time: 20 minutes
Ingredients
1 cup half-and-half or milk 3 large eggs 1 tablespoon brown sugar 8 (1/2-inch) slices day-old country loaf, brioche or challah bread* 2-3 tablespoons unsalted butter Syrup, as desired 2 cups fresh, washed blueberries
*I’ve used day-old Italian and cinnamon raisin, also with delicious results.
Directions
1. Preheat oven to 200Ëš. 2. In a medium size bowl, whisk together the half-and-half or milk, eggs, brown sugar and a pinch of salt. Pour custard mixture into a shallow bowl. 3. Dip bread into mixture, allow to soak for a minute on each side the shake off excess batter. 4. Over medium-low heat, melt 1 tablespoon of butter in a nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, about 3-4 minutes per side. Repeat with remaining slices adding additional butter as desired. 5. Keep French Toast warm by placing on paper towel-lined baking sheet in warm oven. 6. Serve with syrup and fresh blueberries.Fresh Fruit Smoothie
Ingredients
Yield: 4 servings Cost: apx. $7.00 Time: 10 minutes 2 cups plain yogurt 1 1/2 cups orange juice 1 cup vanilla soy milk* 3 cups fresh seasonal fruit, such as blueberries and peeled peaches 1 cup crushed ice***You may use any type of milk you prefer. I like the hint of sweetness and vanilla in the vanilla soy milk. Feel free to add a little honey if you enjoy a sweeter smoothie. **Freeze your blueberries and peaches and there will be no need to add ice.
Directions
In a blender or food processor, combine yogurt, orange juice, soy milk, blueberries, peaches and ice.
Comments
vicki
Tue, Aug 25, 2009 : 4:01 a.m.
Jennifer --how do you keep the blueberries from making the french toast "soggy" when the berries have been frozen and usually seem to be watery? Thank you.
Jennifer Shikes Haines
Mon, Aug 24, 2009 : 8:54 a.m.
We had French toast for breakfast yesterday, too. It's a great time of year for it. A friend from Toronto taught me to use frozen berries (better for winter time) and press them into the french toast and then they get incorporated into the french toast - it's really wonderful!
Peggy Lampman
Mon, Aug 24, 2009 : 7:48 a.m.
Vicki-I've been to Maine a couple of times and it is absolutely beautiful. Never picked blueberries there, though. How deliciously fun! (And I thought Maine was just for lobsters!) Later on this week I'm planning on making another recipe to use up my blueberries before they "go south"! Peggy
vicki
Sun, Aug 23, 2009 : 6:11 p.m.
Your smoothie recipe will make my Maine blueberries taste even better! There is nothing more flavorful than Maine wild blueberries --I picked them on my father's land on Deer Isle, Maine! They are small and it takes forever to pick a quart but...well worth the effort.
Peggy Lampman
Sun, Aug 23, 2009 : 2:02 p.m.
mary-like minds think alike! hope it was yummy! Peggy
Mary Bilyeu
Sun, Aug 23, 2009 : 9:14 a.m.
Peggy, how did you know I was JUST thinking of making French toast??? Now it's confirmed -- off to make breakfast!