This is the perfect recipe for a brunch with friends or a treat for the family. You put this casserole together the night before and just pop it in the oven in the morning so there’s no crazy prep the “morning of”. The recipe is from a book we just got in at Hammertown: “Milk Cow Kitchen” by Mary Jane Butters. It’s for the “cow girl” in all of us and frankly, it just makes me smile. Besides the fun graphics and great title, there’s some great info here…75 interesting farmstyle recipes, 15 step-by-step super simple cheese-making recipes that really work. Plus, “how to” advice on becoming a cow-owner (if you have interest in adding a cow to your life).
What also intrigues me is the cheese making. It’s a great little primer from Mary Jane Butters, a successful “cow girl”. There are directions for making soft cheese (Garlic Dill or Fig Walnut Blend), Mozzarella, Feta and lots more. A fun project with the kids! Try it…and let us know how it goes. You can buy the raw milk from Chaseholm Farm. Take some photos as you go and we’ll put it up on our website (and you’ll get a $25 giftcard for sharing!)
BLUEBERRY FRENCH TOAST CASSEROLE
(needs overnight refrigeration)
Prep Time: 20 minutes, plus overnight refrigeration
Cook Time: 50 minutes
Makes 4 servings
- 3 cups day-old 1″ baguette cubes
- 1/4 cup cream cheese (2 oz), cut into 1″ cubes
- 1/4 cup fresh or thawed frozen blueberries
- 3 eggs
- 1/2 cup milk
- 1-1/2 T maple syrup
1. Generously butter an 8″ x 8″ clear glass baking dish (or use a 9″ x 13″ clear glass baking dish and double the ingredients for 8 servings).
2. In a medium bowl, mix together baguette cubes, cream cheese, and blueberries; add to prepared baking dish
3. In a small bowl, mix together eggs, milk and syrup. Pour over bread mixture. Using a spatula, press ingredients down into liquid.
4. Cover with plastic wrap and refrigerate overnight.
5. Remove casserole from refrigerator 30 minutes prior to baking. Preheat over to 350 degrees.
6. Remove plastic wrap, cover with aluminum foil, and bake for 35 minutes (or 45 minutes for a 9″ x 13″ baking dish). Remove foil and bake until top is golden brown and mixture is set in the center, about 15 minutes (or 25 minutes for a 9″ x 13″ baking dish).
7. Serve with maple syrup.