Oh my - even for a non-blueberry lover like me, that looks awesome!

Today was simple but really hit the spot - Ken cooks (as always) and I had scrambled eggs with cheddar and he had over light on whole wheat toast!

The casserole looks great - I'll have to try that when I'm making breakfast for a group.

We had crab cakes, as I mentioned in my other post. Later I found a recipe for crab cakes that I got from you, and it did not have bread crumbs on the outside.

Lars

Looks awesome! I did a search, couldn't find the recipe. Would you mind posting it? Looks too good not to try.

As for me, the combination of the current french toast thread and a loaf of bread accidentally left out over night resulted in... you guessed it.

Lars, I remember that recipe, it was good, too! and pretty easy! I've had to resort to imitation crab with that recipe these days because of allergies, but it's not the same. At all!

Here you go, fenworth! I didn't serve it with syrup and I didn't leave it overnight, just for a few hours this morning!

Simpler Times Blueberry French Toast Casserole
from David / Lakeguy

8 cups sweet bread in 1" cubes (Brioche or Challah)
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
3 cups milk or Half & Half
3 cups fresh or frozen blueberries
1 cup chopped pecans
1/4 cup butter or margarine
1/2 cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk and vanilla, stir and pour over bread. Cover and place in fridge overnight.

In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.

Bake at 325 degrees for one hour or until puffed. Serve hot with syrup.

That's one of our favourite cottage breakfasts when there is a a gang!

Just the two of us this weekend, Clive wanted buttermilk pancakes, so I obliged. Not being a pancake person I had a cheese omlette with whole wheat toast. Funny how Sunday just screams for a real breaky! Would have loved the back bacon and/ or sausage sides but.......one must show restraint!

Oh my! I've had David's recipe saved, but that pic has put me over the edge, gotta make it soon! Thanks!

Cindy

WOW! Could someone point me in the direstion of that recipe please?

Also, what kind/flavor syrup do you serve with it?

magic_az, scroll up ^ I posted it a couple posts up! It says serve with syrup, so I guess it's your choice, but it's pretty sweet and no one here ever uses any kind of syrup with it! Doesn't need it, I think!

Chase, I love Sunday breakfasts! Somehow to me the exact same breakfast isn't the same on any other day!

Thanks, Cindy :)

My kids ask for cinnamon rolls every weekend. I oblige about once a month.

That french toast looks amazing!

AM

Mmmmmm! That's looks great! I love blueberries. The cinnamon rolls look great too. DH went to work today, so I sent him out the door with blueberry muffins I made yesterday. I made an omelet for myself.

Wow, I've never had one of my french toast casseroles turn out like that!

For me it was my usual Mango Smoothie. I'm taking advantage of mango season and cheap mangos.

That looks soooo good - I love the way it puffed up. What size pan did you use and how many would you say it serves? (not counting teenage boys - lol)

What a pretty dish - love that shade of blue.

I had a nutri-grain mixed berry bar in the car....not a good Sunday breakfast!

Ooohhhh - a mango smoothie sounds really good!

That blueberry french bread looks beautiful. I'd make it for tomorrow but we are fresh out of BBs. Today we had pancakes and bacon, honeydew melon. Tomorrow we are probably having Italian sausage patties and eggs, maybe hash browns frm the freezer. And fresh coffee.

Carol, that looks delectable. And the blue pan seems like the perfect baking vessel.
My guys won't eat blueberries, but I love them. Thanks for including Dave's recipe; I'll have to try this soon.

Sol

Maggie, I've never had it puff up so much! The pan is almost 9 X 13. Got it at Sur La Table. I'd say that casserole would feed at least 8 normal eaters, we had leftover after the boys were finished.

Sol, I bet you could use any berries would be good!

AM, those cinnamon rolls look great! That is a great once a month treat!

Jodie isn't from the eaters, today she ended up nuking a frozen white castle hamburger. Cast iron stomach that kid. For breakfast! I had coffee, I would have really liked one of AM's cinnamon rolls!

Here is a link that might be useful: Sur La Table sale...

I love these breakfast posts when they show up. My group loves a big breadfast or brunch and it is most likely to happen on Sunday. Carol, it looks great as does the baking dish! AM, I'd never turn down any kind of sweet roll. YUM!

I spent the first half of the weekend in town. Saturday it was Village Inn were my nephew is waiting tables. Sunday and today it was cantalope and english muffins with hot pepper jelly. Lots of coffee too.

David

Just bought "Holly" bread - only noticed the label when I got home. It looks like challah, hopefully it is?

And I got a fresh big bottle of Grade B maple syrup.

Didn't get the blueberries: At $3.89 for the tiny container I figured I was looking at a minimum of $12 just for blueberries. That's well beyond my breakfast budget. Wondering if anyone has tried frozen blueberries with this recipe? I've used them in pancakes and have not been impressed. In fact I think I threw out a brand new bag recently.

I used frozen blueberries plenty of times in the recipe. It was good. This past time I used both fresh, and I didn't have enough so I threw in some frozen wild blueberries!

Thanks Carol! I made this on Sunday and despite a comedy of errors and remedies (no, the recipe was not difficult at all, but starting it at 2am with an unspecified BAC made for messed up proportions only realized in the morning) it was a huge hit. Only one question: The brown sugar and butter mixture, was it supposed to get liquidy? It was bubbling while still very thick, so I was afraid of burning it. I tried to spoon it onto the casserole but it was practically hard the second it left the saucepan. Definitely not pourable.

Fenworth, to tell the truth, the topping never comes out the same way twice with me! It's come out grainy and separated one time. Usually it's pourable. I tend to overcook it, then it gets grainy and it separates. Still tasted good.

Wow, that looks amazing.