French toast or bread pudding? Enjoy both in one | NevadaAppeal.com
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French toast or bread pudding? Enjoy both in one

Molly Gingell
Special to the Appeal
Cathleen Allison/Nevada Appeal
NEVADA APPEAL | NEVADA APPEAL

From Molly’s Gourmet Catering to Carson City residents: We would like to thank you for making the farmers market at Third and Curry such a great success. We enjoyed meeting new clients and old friends every Saturday during the summer.

Anne Wiles and Molly Gingell have decided to share another one of their famous market recipes with you to thank you for your support of the market.

Baked Blueberry French Toast with Blueberry Sauce isn’t your typical French toast; its more like a bread putting with blueberry sauce. Make it the night before and serve it as the centerpiece of Sunday Brunch the next day.

Thanks again from Molly and Anne for your support of the Farmer’s Market.

Throughout the winter, come visit us at 220 W. John Street for fabulous take out food and a selection of homemade soups.

Enjoy this recipe!

Baked Blueberry French Toast with Blueberry Sauce

Serves 8

Thick slices firm white bread, crusts trimmed and cut into 2-inch cubes

16 Oz. cold cream cheese cut into 1-inch cubes

2 cups fresh or frozen blueberries

12 eggs at room embrasure

1/4 cup maple syrup

2 cups milk

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

1. Butter a 9- by 13-inch baking dish. Arrange half the bread cubes in prepared dish. Scatter cream cheese cubes over the bread and sprinkle 1 cup blueberries over the cream cheese. Arrange remaining bread cubes over the blueberries. In a large bowl, whisk the eggs, syrup and milk together. Pour the egg mixture evenly over the bread mixture. Cover the baking dish with aluminum foil and refrigerate over night.

2. Pre heat oven to 350 degrees. Bake the foil covered dish in the oven for 30 minutes. Remove the foil and bake 30 minutes longer or until puffed and golden brown.

3. Meanwhile, in a sauce pan, stir the sugar, cornstarch and water together. Cook the mixture over medium heat, stirring occasionally for 5 minutes or until thickened. Stir in the remaining blueberries and simmer the mixture stirring occasionally, for 10 minutes, or until the berries have burst. Add the butter and stir until butter has melted. Set aside and keep warm. Serve the French Toast with the warm blueberry sauce.

– Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.