Want a special breakfast for Sunday morning? This dish is bursting with sweet blueberries, a bit of brown sugar and hint of vanilla.
This is another dish from the VanGuard’s Cookbook that my sister-in-law gave me. The women who submitted recipes for the cookbook are feeding their soldiers very well!
Here’s what you’ll need:
- 1 loaf French bread, cut in cubes
- 6 egg whites
- 3 eggs
- 1 3/4 cup milk
- 1 tsp. sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- a pinch of salt
- 12 oz. frozen blueberries
- 2 Tbs. butter
- 1/3 cup brown sugar
Spray a 9×13 pan with cooking spray and place the cubed bread in it. In a bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt. Pour over the bread. Cover and refrigerate for 6 hours or overnight.
30 minutes before baking, take the berries out of the freezer and set them aside. Take the baking dish from the fridge and turn the oven to 350 degrees. Bake the dish for 30 minutes. Meanwhile, cut the butter and brown sugar together to make a crumb topping. Remove the baking dish from the oven and sprinkle the berries and crumb topping over it. Bake, uncovered, for 15-20 minutes.
I served this with blueberry syrup. Yum!