I love New Orleans: the food, the music, the people, the history. There is no place like it. We had planned to go in 2020 to go there in 2020 to celebrate my nephew’s graduation, but the pandemic happened. Thus it had been way too…
Hiking Cinque Terre was a bucket list item for me. That is why I was so excited when this trip to Cinque Terre came together. The vision of hiking the cliffs between the picturesque towns enchanted me. During the height of the pandemic as we…
Every year at the lake our family, friends, and neighbors get together for a Fourth of July breakfast. The menu has been the same for as long as I can remember, but this year we are adding a new dish: red, white, and blueberry french toast casserole. This recipe is perfect for a 4th of July brunch or breakfast. Topped with raspberries, blueberries, and powdered sugar it is a festive red-white-and-blue dish for your 4th of July table. You make the casserole the night before, then just add toppings and bake it in the morning.
When I did a trial run with friends, most people didn’t think it needed maple syrup. However, some devoted sweet tooths might want a little maple syrup on top.
Happy 4th of July, y’all!
Jump to equipment notes and detailed instructions with pictures.
This dish will completely fill a 13×9 casserole*, so if you casserole dish is smaller, you might want to put some in a separate dish so that it doesn’t spill out while cooking.
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Step 1. Grease a 13×9 casserole dish with butter. Cut bread into 1-inch squares. Spread bread evenly in casserole dish.
Step 2. In a large bowl, whisk together the eggs. Then whisk in the milk, half & half, sugar, vanilla, cinnamon, and nutmeg.
Step 3. Pour the eggs over the bread. Stir a little to make sure the egg evenly covers the bread. Cover with aluminum foil. Refrigerate at least 8 hours, preferably overnight (up to 24 hours).
Step 4. Remove casserole from fridge. Preheat oven to 350°. Wash fruit. Chop pecans. Spread chopped pecans and brown sugar on top of casserole. Then spread blueberries and raspberries evenly over the top of the casserole. Slice butter into 6-8 pieces and top casserole with pats of butter.
Step 5. Bake for 1 hour at 350°. Sprinkle with powdered sugar. Serve while still warm.
Breakfast is the most important meal of the day, but who has time to make a healthy, tasty breakfast during the week? Since I don’t, this egg cup recipe has become my go-to weekday breakfast. I make them on the weekend and store them in…
It is a holiday tradition in my family to bake goodies to give to friend. For me, it just isn’t Christmas until the house is filled with the smell of cookies and cakes being baked for friends. Of all the holiday treats I give at…
An important rule of travel is: when you invite yourself to visit someone, don’t show up empty handed. That is why when I went to visit my aunt and uncle in North Carolina, I brought this blueberry coffee cake. It is versatile – it can be breakfast, a post-hike snack, or dessert after dinner.
The original of this recipe came from Epicurious. However, I’m in the ‘more is more’ camp when it comes to toppings, so I added more blueberries and more brown sugar/pecan topping. This blueberry coffee cake recipe is simple to make, which means it is a good one for the kids to help with. You go from start to eating cake in an hour!
Skip to equipment note or detailed instructions.
This recipe taught me that your cake pan matters. I always heard that if you use a dark colored pan your cake cooks faster. When I baked this cake using my old dark cake pan, the edge was always done faster than the center, so by the time the center was done the edge pieces were a bit dry. So, I got a silver aluminum cake pan (see picture & Amazon link) and it made a huge difference. The cake took a few minutes longer to cook, but it also cooked more evenly so the edge pieces didn’t dry out!
Step 1. Preheat oven to 375°. Wash blueberries. Grease an 8″ square cake pan or line with parchment paper.
Step 2. Combine pecans, brown sugar, cinnamon, melted butter, & flour in a bowl. Set aside.
Step 3. Whisk or sift together dry ingredients. Set aside.
Step 4. Lightly beat egg and stir together with canola oil and milk. Next, stir in dry ingredients. Stir just until the dry ingredients are incorporated. The batter will be thick.
Step 5. Spread the batter evenly in the cake pan. sprinkle blueberries evenly across the top of the cake. I like to push a few of the berries into the batter so that I get a mix of berries in the cake and on top of the cake.
Step 6. Sprinkle pecan topping evenly over the top of the cake.
You would never know it from all of my posts about peaches this summer, but my blueberry bushes have been prolific. So I’ve spent the summer looking for the perfect blueberry cake recipe. What I have learned: there are a lot of good ones out…
Like the good southern girl that I am, one of the first things I learned to make was buttermilk biscuits. For almost every Sunday dinner of my childhood my grandmother, Big Quin, made biscuits and I was right there at her elbow helping out. Every…
