Blueberry French Toast Casserole

French toast is one of our favorite breakfast items here at the cottage! But we don't always have time to make it in our busy mornings between work on the blog, chores and who knows what else will pop up on any given day. Which means quick and easy is the name of the game- especially during the summer when we have to get up early to water the garden before it gets hot. Things like our breakfast casserole that we can make the night before and heat up, or keep in the refrigerator overnight like this delicious french toast casserole.

This dish is super easy to make and so yummy! Not overly sweet, with delicious berries and cream cheese. This is perfect for Mother's Day, back to school, or just busy mornings. 

Ingredients:

Casserole:

1 Loaf of French bread (find our recipe HERE) cut into 1-inch cubes with the ends discarded
6 Large free-range eggs

1 1/2 Cups whole milk

2 Teaspoons pure vanilla extract 

1/3 Cup maple syrup or you can use raw honey (Find out how we made our own HERE)
1 1/2 - 2 cups blueberries
1/2 Teaspoon ground cinnamon

Related Article: Breakfast Egg Pockets

Cream Cheese Filling:

1 Package cream cheese softened

2 Tablespoons maple syrup (or stevia to taste)

1 Teaspoon Vanilla 

Topping:

1/3 Cup organic all-purpose flour
1/3 Cup raw sugar
1/4 Teaspoon ground cinnamon
4 Tablespoons grass-fed butter cold and cubed

Directions:

Topping:

In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

Related Article: Mother's Day Out Door Breakfast Party

Cream Cheese Filling:

In an electric mixer mix cream cheese, vanilla and maple syrup. 

Casserole:

Lightly grease (we used butter) an 8x8-inch square casserole dish. Cut loaf of bread into1-inch cubes discarding the ends. Place half of the bread cubes in the bottom of the dish. Drop spoonfuls of the cream cheese onto the bread, then follow with half of the berries. Layer the remaining bread on top. 

In a large measuring cup whisk together eggs, milk, cinnamon, maple syrup and vanilla. Pour them evenly over the bread in the casserole dish. Press the bread cubes down gently so they will absorb the

liquid. Pour the remaining blueberries over the top of the casserole and add the topping. Cover with cling wrap and place in the refrigerator for 1 hour - overnight. When you are ready to bake it remove from the fridge and preheat oven to 350. Bake for 30 minutes. Serve hot with whipped cream, maple syrup, fresh fruit, or anything else you can think of. 

Mint Chocolate Pudding Tea Cups

Need a quick and delicious recipe to treat mom to on Mother's Day? We had some extra pudding leftover from our Flower Pot Pudding so we made these cute teacup pudding cups. These are so cute and tasty, the Graham adds the perfect amount of crunch.  

Ingredients:

Graham Crackers
Chocolate Pudding
Mint
Tea Cups

Related Article: Mother's Day Outdoor Breakfast

Directions:

We used Jell-O Chocolate Pudding mix but you can use whatever you want. The recipe on the back said to mix with 3 Cups of cold milk for two minutes and then let it sit for 5. Use an icing bag and tip pipe the pudding into the teacup, sprinkle with graham crackers, add a sprig of mint and serve. 

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Mother's Day Outdoor Breakfast

After days of rain, we finally had a gorgeous day without rain so we decided to set up a Mother's Day breakfast/tea party under the trees. This is one of my favorite spots in the yard, and probably one of the places we've worked the most on. You probably recognize it from our backyard movie party [check it out HERE] and Mother's Day brunch [check it out HERE]. I love the canopy affect the trees have. Fun fact - we planted all of those trees! 

We covered the table with mismatched lace tablecloths, some of them were our grandmother's and others we picked up at yard sales and estate sales.  I love how it softens the outdoorsy garden feel and adds a touch of vintage.

Around the table, we used the folding chairs we spray painted for our indoor garden party last summer [didn't catch that party? Never fear! Find it right HERE]. I love the pop of color it adds to the table.

Related Article: Mother's Day Flower Pot Pudding

Over the table, we hung Chinese lanterns also from the garden party and a chandelier we made over to use outside.

For a centerpiece, we used these two galvanized buckets filled with hot pink hydrangeas we picked up at Lowes.

On this end of the table, we used a chippy antique chair. I love how it looks with the lace tablecloths!

Related Article: Spinach Egg Breakfast Cups

We used flower plates and a pink tulip tea set to continue the garden feel of the table and draw in some of the colors around the table. 

We strung string lights around the trees to add a fun party feel, we did something similarly for our garden party last year and it just added a magical feel to the party.

Related Article: Dutch Baby Pancakes

We picked up these fun peony napkin rings at Hobby Lobby a couple weeks ago, it adds the perfect touch of color to our white napkins.

Mother's Day Flower Pot Pudding

Mother's Day is just a couple weeks away so we thought we would whip up this fun and tasty recipe in honor of all of the mother's out there and the women who have become like a dear mother. These cute little cups are the perfect thing to say "thanks mom". Crusty cookie dough filled with creamy pudding for the perfect bite of sweet. 

What you will need:

Cookie Dough

Chocolate Pudding

Graham Crackers

Toothpicks 

Paper Flowers

Glue Gun

Mini Cupcake Pan

Related Article: Mother's Day Brunch

 Flower Pot:

Ingredients:

2 Cups Organic All-Purpose Flour
1 1/2 Teaspoons Non-aluminum Baking Powder
1/3 Cup + 6 Tablespoons Grass-fed Butter
3/4 Cup Raw Sugar
1 Free Range Egg
1 Tablespoon Organic Whole Milk
1 Teaspoon Organic Vanilla

Directions:

Stir together flour, baking powder, and salt. Beat butter for 30 seconds, add sugar and beat until fluffy, then add eggs, milk, and vanilla. Beat well and then add flour a bit at a time until combined. Form into inch size balls and press into an oiled mini cupcake pan. Bake at 350 for 8 minutes. Once done press the dough back down while it's still hot. Allow to cool completely.

Related Article: Spinach Egg Breakfast Cups

 Filling & Topping

We used Jell-O Chocolate Pudding mix but you can use whatever you want. The recipe on the back said to mix with 3 Cups of cold milk for two minutes and then let it sit for 5. Use an icing bag to pipe a bit of pudding into each pot, sprinkle graham crackers over the top.

Decorations:

Use the glue gun to secure toothpick to the flower. Insert into the pudding and serve. 

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