Everything seemed to go pretty well. Oh, I still have a few specific school supplies that I need to get (notebooks in specific colors for particular classes, etc. And wide packing tape? Not sure what’s going on in that high school health class…) but I’m feeling like the family is getting back into the swing of things.
Krista posted a delicious strawberry French toast a few weeks ago, Avery made an amazing gluten-free variety of French toast in July, and MJ had French toast as part of a delicious brunch in April. And now, here’s a quick and easy blueberry French toast.
Quick Blueberry French Toast
21 oz. can of blueberry pie filling
1 cup milk
1 t vanilla
10 slices bread
2 T melted butter or margarine
1 T sugar
1/8 t ground cinnamon
Preheat oven to 350 degrees. Grease a 13x9x2 dish. Spoon pie filling into dish. Beat eggs, milk, and vanilla together. Dip sliced bread into egg mixture for about a minute. Place 2 rows of slightly overlapping bread on top of the pie filling. Brush top of the bread with melted butter, then sprinkle the tops with sugar and cinnamon. Bake uncovered for 30-35 minutes.
Delicious and Suspicious (Riley Adams)
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