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Hey, I'm Jocelyn and today we're going to make a blueberry french toast
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This is one of my kids' favorite recipes of grandma's and as time has gone on I learned
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that it's really important to know grandma's recipes. I listen to my parents and my in-laws and everybody talk about what their parents or
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grandparents or somebody made that was really special so now is the time to learn those things
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So my mother-in-law has given me this recipe and I'm making it for the first time with y'all
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So here's how it starts. We're going to cut all of this bread into one inch thick slices
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So I'm going to go ahead and start doing that. So once you've got everything sliced nice and neatly, we're going to set it into this pan
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and you're going to squish these bits in as tight as you possibly can
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So now that I've got this all nicely arranged in my pan, we're going to start with the sauce
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And isn't that always the important stuff? We're going to take four eggs and we're going to beat them with two cups of milk
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a half cup of firmly packed brown sugar, a teaspoon of vanilla, and a teaspoon of cinnamon
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and a teaspoon of cinnamon one teaspoon of vanilla along with your teaspoon of cinnamon
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if there's a little extra i'm not going to tell anybody it's my favorite
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and then our half cup of firmly packed brown sugar. We're going to put all of this in and
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we going to mix it all together So what I didn tell you about this is that it is a two project Tonight I making all of this This is Saturday evening so I mixing all the sauce and I cutting the
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bread and I'm going to pour this beautiful sauce evenly and just really soak my bread
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up. And actually you might want to turn the bread and make sure that the other side is
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getting all the goo that it needs to get. And then when we're finished in the morning
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I'm going to come back. Y'all are going to see me in my pajamas while I finish the rest of this
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So once we get this all in together and everything's like sitting, we're going to put it in the
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refrigerator overnight. And then in the morning, we're going to add the blueberries and all the
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extra goodness and bake it all up. And everyone is going to be very happy. Okay. So all good and
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set. You can see there's extra liquid in there and that's okay. The bread is going to soak it up and
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what doesn't get soaked up tonight is going to cook really nicely in the morning. So we're just
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going to put our lid on it and stick it in the fridge. See you in the morning. Good morning
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We're back to finish off our overnight blueberry French toast and I'm going to start that today by
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putting some, a quarter cup of butter into a saucepan. I'm just going to let that melt
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and once it gets a little melted, I'm going to put in a quarter cup of packed brown sugar
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And all of that will go over this. Okay, so here it is. It's all soaked up. There's a tiny little
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bit of liquid down at the bottom, which is absolutely fine. That will cook off no problem
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We're going to sprinkle. I have two cups of fresh blueberries. You can use frozen blueberries or you
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can use fresh blueberries whatever you want you can do a little more you can do a little less um
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you know this is your recipe make it your own um so i just get them all on there and make sure
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they're evenly distributed and that's about it uh my mother-in-law and i talked about this last
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night we would suggest not putting not mixing frozen and fresh blueberries you should probably just do one or the other My oven is ready so I going to go ahead and throw this in here and start stirring this up We just going to
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make sugar butter. That's it. So once this is all good and mixed in we want to bring it to a bubble
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and once it bubbles then we're just going to drizzle it over the top of this
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So now that this has bubbled, I'm going to put it in this container just so it's easy
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to pour because we want to drizzle. So we're just going to drizzle this all over
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I love this because the butter, I use salted butter, and that saltiness gets all in there
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with the sweet and it's so tasty. Feel free to use unsalted butter if you have salt
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issues, I guess, in your diet. This is gonna go uncovered into the oven at 375
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for about 30 minutes. Sometimes, depending on how thick you cook your bread
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it may go even as long as 45 minutes. Okay, so this has been in the oven for about 40 minutes or so, and I'm just going to check it
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It should be puffed up really nice and pretty. If it's kind of not puffy, we're going to give it a little more time
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If it's really wet, we're going to give it a little more time. So let's just check and see
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So it's really nice and puffy. It's not terribly wet. So I think that we're going to go ahead and just go according to the timer that I have set
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And it's just got like another three minutes or so. So we'll see you then. So this has just gone off
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I'm going to go pull it out. And I'm going to check it with a knife and see how wet it is inside
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So it a little bit moist right here But you know what This is still coming out pretty dang clean So I think we going to be okay
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I'm actually going to set this in the oven for just a few minutes while I get some bacon
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ready and I'm just going to let it hang out there. I'm not really going to leave it for very long
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It's just a couple minutes. So table is all set. We're ready to go
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The kids and grandpa will be down in just a minute. I'm going to go ahead and kind of cut this up for them
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And you can cut it according to where the bread already is
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Or you can make it into nice little squares. Whatever makes you happy
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Here we go. And our family all has different ways they like to top this
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Um, some people like to put, uh, the maple syrup on top, which I think just adds a lot
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of sugar. Um, other people like to put a little bit of powdered sugar on top
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It just looks really pretty. Um, my personal favorite is ready, ready whip, um, or homemade whipped cream
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However you want to do it, it's entirely up to you. Um, so that's it
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And you'll see how everybody's going to dig in quickly. So I'm just going to dish this up and I'm going to dig in
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Here we go. It's so pretty. So my preference is whipped cream
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Kind of a pile of whipped cream. So I hope that you enjoy this
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Try this thing out. Let me know what you think of it. Put some comments down below and let me know how yours turns out
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Mine is going to get cold, so I'm going to eat it right now. See you later. So we had four adults, two kids, ages nine and 13, and this is all that's left
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So I think it went over pretty well. It usually does. This is about how we always leave this
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There's always just a little bit left over when the six of us eat. So you kind of have an idea of how many this will feed
