Baked French Toast
I started out by cubing yesterday’s leftover biscuits (recipe to follow); maybe a dozen-ish? Put them in a greased casserole-type oven-proof baking dish that must be about 9 inches square. Sprinkled the biscuit cubes with a bit of nutmeg and a couple handfuls of dried blueberries. Then in a bowl I mixed a half dozen eggs with maybe two or three cups of half and half and some heavy cream and a little brown sugar. Poured that over the biscuits, felt it needed more moisture, so I dribbled more heavy cream over it, and let it soak overnight. Then this morning I made a streusal type thing by mixing a stick or so of very soft butter with a half cup of flour and maybe three quarters of a cup of brown sugar so that it was almost a batter consistancy, and spread that over the stuff in the baking dish. I baked it for an hour at 375° or 400°, until it was pretty nice and brown on top. I often make these things for the Inn, and I never follow a recipe (can you tell?)—sometimes I use leftover bread, last week I used R*’s leftover Irish Soda Bread with pecans and no blueberries. It’s easy to make and people love it.