Do you ever have company staying with you – and you know you aren’t going to get much sleep? And you know that you’re going to want to have a great breakfast in the morning, but you won’t want to get up early or have to think too hard to put it together? I have found a recipe that delights guests and requires no thinking or effort the morning of. I’m calling it Berry Creamy French Toast. It was inspired by a Victoria, BC cookbook called “Fabulous Fairholme Breakfasts & Brunches” by Sylvia Main.

My husband Dave and I have been spending most of our time on Salt Spring Island filling up one of Mom and Dad’s B&B rooms – and we had a couple of friends over for the weekend! We wanted to treat them to a B&B special breakfast but the morning was going to be a bit hectic and likely, sleep deprived. So, Friday night, while I was waiting for them to arrive, I threw this together. It took me about 15 minutes … and I think that it was a big hit! We’ve got the empty dishes to prove it.

Berry Creamy French Toast served with Fruit Compote and Turkey Sausage

Berry Creamy French Toast served with Fruit Compote and Turkey Sausage

**Please note – this recipe needs to be prepared the night before**

What You Need:berry-french-toast-breakfast-ingredients

  • Half a loaf of Italian Bread cut into cubes
  • 1 1/2 cups of mixed frozen raspberries, blackberries and blueberries (run them under warm water to remove any ice from them and then drain them so they are as dry as possible)
  • 1 8 oz package of cream cheese cut into cubes
  • 6 eggs
  • 3/4 cup of milk
  • 2 Tablespoons of maple syrup
  • Berry Compote (see recipe below)

What You Do:

  1. Grease 6 inch ramekins (or large muffin tins).
  2. Line the bottom of each with cubes of bread.

    Line the bottom with bread cubes

    Line the bottom with bread cubes

  3. Spread a layer of fruit on top of the bread.
  4. Cover the fruit with cubes of cream cheese.

    Add layers of cream cheese and fruit

    Add layers of cream cheese and fruit

  5. Cover the cream cheese with another layer of bread.
  6. In a medium bowl, whisk together eggs, milk, and syrup.
  7. Pour the mixture over the bread in each dish.

    Pouring the egg mixture over the layers in the dish

    Pouring the egg mixture over the layers in the dish

  8. Place in fridge overnight and uncovered.
  9. IN THE MORNING: Bake at 350oF for 50 – 60 minutes, or until they become puffy and golden.
  10. Remove from the oven, and serve with berry compote on the side. We also served it with a turkey sausage.

BERRY COMPOTE:

In a large saucepan bring 2 cups of frozen berries, 2 tablespoons of cornstarch, 1 teaspoon of lime juice and 2 tablespoons of maple syrup to a boil. Turn the heat down and then stir every 30 seconds or so until the sauce starts to thicken.

Breakfast was a success - the proof is in the empty dishes!

Breakfast was a success - the proof is in the empty dishes!

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