Let the Holidays Begin

Today is National French Toast Day. So I bet you are wondering what in the world French Toast has to do with the beginning of the Holiday Season. Today is also National Small Business Day. While the rest of the world might go insane on Black Friday, we like to finish our Christmas Shopping on the Saturday after Thanksgiving. And we do so by visiting the Mom and Pop small businesses and craft vendors that set up shops in the town square. I’d rather support my neighbors, small family run businesses that the big stores.

So what does Small Business Saturday and National French Toast Day have to do with one another? Most years, nothing. However, since this year the two National Days are one and the same, we’ll be having breakfast at a small café that specializes in French Bayou cooking, then shopping in a nearby small town with their many small businesses. We’ll also be visiting a craft fair in an old barn and having hot Cocoa with Santa.

Last year I had the most awesome Cajun Benedict, which I’ve recreated a number of times at home. The year before that, it was stuffed French Toast. Another recipe I like to recreate at home. Perfect with Maple Sausage Links and Mimosas.

Blueberry Stuffed French Toast
French Toast
1 loaf (1 lb) soft French Bread
1/4 cup Pecans, chopped
1/2 cup Cream Cheese
1 tablespoon Honey
1/2 cup Blueberry Preserves
4 Eggs
1/2 cup Milk
1/4 cup Heavy Cream
2 tablespoons Sugar
1/4 teaspoon Salt
2 tablespoons Butter

Spray 3-quart glass casserole dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Stack in twos and set aside.

Chop pecans into small pieces. Place in a mixing bowl. Add cream cheese, honey and preserves. Mix with a spoon until blended. Spread 12 slices with the cream cheese preserves. Top with remaining 12 slices of bread to create 12 sandwiches. Arrange in baking dish, pressing together as necessary to fit.

In medium bowl, whisk eggs, milk, cream, sugar and the salt until well blended. Pour over bread in dish. Let stand 5 minutes. Cover tightly with foil; refrigerate overnight.

Heat oven to 400-degrees. Melt butter. Uncover dish; drizzle with melted butter. Cover with a clean sheet of foil; bake 10 minutes. Uncover dish; bake 15 to 20 minutes longer or until golden brown.

While the stuffed toast bakes, make the blueberry sauce

Blueberry Sauce
1/2 cup Water
2 tablespoons Sugar
2 teaspoons Cornstarch
3 cups fresh Blueberries

In 2-quart saucepan, mix water, sugar and the cornstarch. Stir in 1 cup of fresh blueberries. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium; simmer uncovered 1 to 2 minutes, stirring constantly, until slightly thickened. Remove from heat. Stir in remaining 2 cups blueberries. Set aside until ready to serve.

Garnish
1 Orange, sliced if desired

Cut orange in half tip to stem. Slice each half into thin half-moon slices. Set aside.

Plate stuffed French Toast. Spoon blueberry sauce over toast. Garnish plates with sliced oranges if desired.

Serve and enjoy.