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Here goes one more blueberry recipe on the blog which proves that I have yet to get over my craze for the plump and juicy purple berry. This classic breakfast item has been revamped by Pam from For the Love of Cooking to include a pint of fresh blueberries and though I have never tried French toast on its own [shame!] I could not resist the berry version. Especially not when I had just bought tons of fresh berries on a Buy1 Get1 Free deal! Personally, I found the leftovers of this baked fresh toast better tasting than it was right out of the oven but then, I might have been biased as my second serving had the benefit of being topped with vanilla ice cream, maple syrup and toasted almonds.

BAKED BLUEBERRY FRENCH TOAST

Ingredients:

For the Casserole

1 loaf brioche bread, cubed

1 cup fresh blueberries, divided

8 large eggs, room temperature

2 1/4 cups whole milk

3/4 cup brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon vanilla extract

For the Streusel Topping

1/3 cup brown sugar

1/3 cup all purpose flour

1/2 teaspoon cinnamon

6 tablespoon butter, cold

Method:

  • Grease a 9″ x 13″ pan with cooking spray. Cut the brioche bread into cubes, about 1 inch in size.

  • Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries.

  • Add the remaining bread cubes followed by remaining blueberries. Set aside and prepare sauce.

  • Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together in a bowl until well combined.

  • Pour evenly over bread. Cover the pan very tightly with plastic wrap and place in the refrigerator.

  • Chill for at least 3 hours or overnight. Preheat oven to 350oF. Remove pan from the refrigerator.

  • Prepare topping by whisking the brown sugar, flour, and cinnamon together in a medium bowl.

  • Cut in the cubed butter with a pastry blender until crumbly. Sprinkle topping evenly over bread.

  • Bake it for 50 to 60 minutes until golden brown on top. Serve immediately with vanilla ice cream.

  • Cover the cooled leftovers tightly and store in the refrigerator for 2-3 days. Makes 8-10 servings.

Baked Blueberry French Toast

Ever bought a strawberry milkshake? I never have bought or tasted one so I cannot honestly comment on how good or bad it is. My usual milkshake order at fast food joints is coffee or Oreo [if they have it] but I think they should get more creative with offerings like red velvet or apple cinnamon on their exhaustive menu.  This 100% homemade strawberry milkshake, from The Kitchn, was something I thought I should experiment with especially when it claims to be a killer one in both taste and looks. Thick and creamy, with real strawberries blended in for that delicate shade of pink, you will find neither fake colors nor fancy ingredients here. For the strawberry ice cream, I scraped generous scoops of Adelie Sorbet from Intermart into my blender but do try this with Häagen-Dazs Strawberry flavor, if you can find it.

STRAWBERRY MILKSHAKE

Ingredients:

250g fresh strawberries

2 tablespoons white sugar

1 teaspoon vanilla extract

3/4 to 1 cup whole milk

1 tablespoon powdered milk

2 cups strawberry ice cream

Method:

  • Hull the strawberries and slice them. Sprinkle sugar over them and stir in vanilla.
  • Place in the freezer for about an hour. Put two pint glasses in the freezer to chill.

  • When the strawberries have frozen solid, put them in a blender with 3/4 cup milk.
  • Make sure you scrape in all the syrupy juice that has accumulated at the bottom.

  • Blend until strawberries are pulverized. There should be no big chunks left at all.
  • Add the milk powder and blend. This will just add a bit of richness and creaminess.

  • Take blender jar off the motor, add ice cream and stir it into the mixture by hand.
  • Put the jar back on the motor and blend thoroughly. Add more milk, if necessary.

  • Pour the milkshake out into chilled glasses and garnish with fresh strawberries.
  • Slurp immediately! This makes 2 large or 4 small milkshakes (about 32 ounces).

Killer Strawberry Milkshake

Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

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