Cloudy Day French Toast with Blueberry Sauce
January 1, 2018
Challah French Toast clouds to brighten up even the gloomiest mornings!
Gloomy Days Call for Better Breakfasts
I have always loved making this French Toast with challah bread. The chewy texture and slightly sweet flavor are perfect and the structure of the bread allows you to cut big, thick slices. This is one of my go-to recipes for a special occasion breakfast or brunch– it always seems to be a crowd pleaser. If you’re cooking a large batch, transfer the cooked French toast to a baking sheet. You can keep it warm in a 200º F oven while prep the rest of your breakfast spread!
My Family Breakfast Project
To make a long story short, our family suffered a terrible tragedy in 2015. We lost a beautiful baby boy named Leo and it shattered me. Everything seemed to change as we processed our grief: Some we recognized right off the bat while others took months to recognize. One of those things was the way our family approached food.
So, we decided to kick off the family breakfast project — and it had a huge impact on our family. Some mornings we were more successful than others, but we always made an effort. The goal was simply to break bread together as a family before we all went our separate directions. Things like scrambled eggs with toast and cereal with fruit were a lot more common than a full-blown french toast feast, but what this exercise taught me was that what we were eating was actually far less important that what we were doing.
I am now a forever advocate of Family Breakfast!
French Toast Variations
If you are looking to switch up your french toast flavor palette, here are two of my favorite variations! My blueberry stuffed french toast is to die for. The combination of jam and fresh blueberries mixes wonderfully with the tangy cream cheese making the filling sweet, tart, and just rich enough.
Alternatively, try my Peanut Butter Stuffed French Toast with Caramelized Bananas! Create a peanut butter filling by combining 1 (8-ounce) package softened cream cheese with ¼ cup of peanut butter. Make the caramelized banana topping by melting 3 tablespoons unsalted butter in a large non-stick skillet over medium-high heat. Add 3 tablespoons dark brown sugar and cook, stirring until the mixture melts and begins to bubble, 3 minutes. Cut 2 bananas into ½ inch thick slices, and add to the skillet in a single layer. Cook over medium-high heat, turning once, until warmed through, about 1 minute on each side. Serve the bananas on top.
Check out my recipe and stuffing method for french toast here