My clients are some of the most thoughtful, caring and coolest folks I’ve ever met! Maybe that’s why many of them turn into friends.
This morning, one of my clients dropped off breakfast for me and my family! It is a recipe that she heard I was drooling about, but haven’t had the time to make since I just had a baby. So she jumped at the chance to make it for me, even after some protest on my part.
I am speechless.
By the way, if you are wondering, the casserole was delicious! Everything I dreamt about.
The kids liked it too. Melia had 3 servings. And Ian had a big slab of it, even though he claims to not like blueberries. He’s a funny guy.
Thank you, Rashmi! And sorry, Sat (her husband who didn’t get to eat any)!
Here is the recipe in case any of you want to try this out for yourself. It is not a lowfat dish, but hey — sometimes the calories are worth it!
Blueberry French Toast Casserole
Ingredients: 6 croissants, 9 eggs, 1 3/4 cup milk, 1/3 cup syrup, small box of blueberries
Pre-heat oven to 350 degrees
Slice 6 croissants open lengthwise and place 6 halves face up in a casserole dish
Mix 9 eggs, 1 ¾ cup milk and 1/3 cup syrup together. Beat mixture until thoroughly blended.
Sprinkle most of one small box of blueberries over the croissants, then pour about half of the egg and milk mixture over the croissants. Push any dry portion of the croissant down into mixture to make sure it’s moist.
Place the remaining croissant halves face down in the dish, so that they cover the first group. Then sprinkle the remaining blueberries throughout the dish.
Pour the rest of the milk and egg mixture over the croissants, pushing them down to make sure they’re moist.
Bake in the oven for 45 minutes at 350 degrees.
Serving idea: Sprinkle some powdered sugar over the top, or have syrup available on the side.