Schumacher Breakfast Recipes

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Overnight French Toast with Blueberries and Cream

Serves 6-8:

Sometimes you want the decadent joy of a delicious brunch without all the fuss of cooking. Overnight French toast is the answer. This dish can be made in advance so that all you have to do on the morning you want to enjoy is to bake and serve. This makes it ideal for holidays, family gatherings and for families with small children who still enjoy treating themselves to a hot meal.

Challah is the ideal French toast bread which lends its soft, fluffy, eggy self to make this dish burst with flavor. Fresh blueberries and whipped cream kick it up a notch and add a dreamy topping to the perfect weekend brunch.

Ingredients:

  • Butter for baking dish
  • 1 loaf of challah bread cut into ½ inch slices
  • 8 oz. cream cheese, softened
  • 6 eggs
  • 2 ½ cups whole milk
  • 2 tsps vanilla extract
  • ½ cup light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Whipped cream for serving
  • 1 cup fresh blueberries for serving
  • Extra maple syrup for serving, optional

Blueberry Compote:

  • 1 pint of blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons cornstarch
  • ¼ cup brown sugar

Make the Compote

In a medium saucepan add blueberries and lemon zest. Add in the juice from the same lemon as well as brown sugar and cornstarch and stir as you bring to medium-high heat. Allow to reach a boil, stirring from time to time then remove from heat.

Make the French Toast

Butter a large casserole dish (about 9x13 inch size). Then spread cream cheese on one side of each slice of challah. Arrange these slices like shingles in the casserole dish, being sure to overlap as you go to eliminate any holes.

Next, in a large mixing bowl, whisk eggs, whole milk, vanilla, brown sugar, cinnamon and salt until thoroughly combined.

Using a slotted spoon, add your blueberry compote between the layers of your challah and also drizzle some on top (the slotted spoon keeps the vibrant purple-blue sauce in the pan so your dish doesn’t turn pink--save the extra sauce for the next day after baking)!

Next, pour your egg mixture over your layered challah, being sure to press the slices down so that the top absorbs the delicious eggy-milky bath as well. Cover the casserole dish with plastic wrap and refrigerate overnight.

The next morning, remove the french toast from the refrigerator as you preheat your oven to 375F. This allows your dish to come closer to room temp before baking.

For the best results, carefully tilt your casserole dish over a medium-sized bowl to catch the liquid that has pooled at the bottom of the casserole dish. Collect this liquid in your bowl and pour back over your french toast so that the tops don’t get dry in the baking process (this step isn’t a deal breaker if you don’t want to go the extra mile. It is just for optimizing your dish).

Bake for 35-45 minutes until golden brown and puffy.

Allow to cool for 10 minutes then serve warm with whipped cream, the sauce you saved from your compote, and extra fresh blueberries. You can also add some more maple syrup if you want the ultimate decadence.

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Blackberry Streusel Muffins

Makes 20

Muffins are the best, so family friendly and also so scrumptious. These Blackberry Streusel Muffins don't disappoint. They have a buttery, sugary topping to add texture and a little extra sweetness. Then inside the batter, you have plump juicy blackberries. Baking blackberries heightens their natural sweetness and makes them taste like you just plucked them off a sun-drenched vine.

If that doesn't entice you enough, just remember that muffins are a really easy recipe. All you need to do is measure, mix and bake. That's one of the reasons I love making muffins with my kids. Not only do they love the finished product, it is also an ideal recipe for cooking together as a family.

Since we are trying to bring the best recipes to you from our family we also wanted to include a dish that brings you together cooking. We hope you love these muffins!

Ingredients:

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, melted
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup Greek yogurt
  • 2 teaspoons of vanilla extract
  • Zest of 1 lemon
  • 2 cups fresh halved blackberries

Crumble:

  • 1/4 cup old fashioned Oats
  • 1/2 cup Flour
  • 5 tablespoons Butter, melted
  • 1/2 cup Brown Sugar

Make the Crumble

In a medium bowl, mix crumble ingredients until just blended and small clumps form. Set aside.

Make the Muffins

Preheat the oven to 375F. Add muffin liners to muffin tins.

In a small bowl mix flour, baking powder and salt. Set aside.

In a large bowl, mix butter, brown sugar and eggs. Whisk until thoroughly blended and then add the yogurt, vanilla extract and lemon zest. Whisk again until mixed.

Fold the dry ingredients into the wet ingredients until just mixed. Do not over-mix. Gently fold in the blackberries to the batter, being sure not to overmix (if you overmix the batter will turn purple and will not be as pretty, you need to fold gently)

Spoon the muffin batter into the greased muffin tins (fill 3/4 full). Finish by dividing the crumble topping between the muffins.

Bake for 20-25 minutes until golden brown on top and cooked through. You can test with a toothpick. Once muffins are golden brown on top and an inserted toothpick comes out clean, they are done.

Allow muffins to cool 10 minutes before removing from the muffin tins. Enjoy!

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