Its been a while since I’ve made a breakfast on the weekend for Grumpy and me. Most often for the weekend I will make pancakes, sometimes waffles, other times french toast. Today though, I wanted to do something different; something I have not tried before.
Mom and Dad were here last weekend and when they came to visit they brought along with them a whole lot of garden goodies. They also brought me a labor of love that didn’t come from their garden, but had picked on their own: Blueberries! They know how much I love them and brought me several quarts!
This morning, while Grumpy was still sleeping, I did a lot of internet searching and finally came across a recipe on allrecipes.com that I finally used as a sort of “guide”. As the “souffle” was baking the house had that presence of being a young girl at home when my Momma was baking. It took me back and made me feel real nostalgia and I began to miss the days of my youth when I had nothing to worry about unless I was misbehaving at home. This recipe turned out great. Not sweet – unless you poured a whole lot of maple syrup over top. Custardy on the inside and crusty on top with the sprinkling of coarse sugar adding to the crunch. It seems to me that I have found myself another comfort food! I decided this needed a new name and since I made changes to it I felt that I could do just that!
- 4 cups cubed Italian bread
- 2 oz. cream cheese (I used ⅓ less fat), cubed
- ⅓ cup heavy cream (I have to get rid of it and I can't throw it away!)
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- 3 eggs
- 1 teaspoon vanilla
- 1 cup blueberries with a few extra for topping after done baking
- coarse sugar crystals to sprinkle on top prior to baking
- Preheat oven to 350 degrees. Spray individual oven safe bowls with cooking spray. Place ½ cup of bread crumbs in bottom of bowl. Add ¼ cup blueberries to each bowl and divide the cubed cream cheese between the bowls.
- Whisk the eggs, cream, syrup, vanilla, and cinnamon together until well blended. This should make 1 cup of liquid. Pour ½ cup liquid over each bowl. Bake covered in oven 30 minutes. Remove cover and bake another 10 minutes to brown top. Serve with extra blueberries and pure maple syrup.
- Please note that you can also bake this all in one dish. I opted for the smaller bowls just because I wanted the "visual". :o)