Blueberry Cream Cheese French Toast

Blueberry Cream Cheese French Toast (Makes 6 Servings) adapted from Weelicious

1 1/4 Cup Milk
3 Large Eggs
2 Tsp Vanilla
2 Tbsp Honey or Agave
1/2 Loaf (4 Cups) French Bread, fresh or day old, cut into cubes
4 Oz Cream Cheese, cut into cubes (half a stick)
1/2 Cup Blueberries (Angie - I used Kroger Frozen Mixed Berries and used a little more than 1/2 cup)
Butter for greasing pan

Accompaniments: Maple syrup or honey

1. In a large bowl, whisk milk, eggs, vanilla and honey or agave.
2. Add the bread cubes and toss with the liquid mixture. Set aside for 10 minutes.
3. Add the cream cheese and blueberries and mix gently to combine.
4. Place in a buttered 8×8 inch baking dish or individual buttered 6 oz ramekins.
5. At this point you can refrigerate for up to 12 hours to bake in the morning or continue on with step 6 and 7.
6. Preheat oven to 350 degrees.
7. Cover the dish with foil that has been greased with butter or oil, greased side down. If using the 8×8 inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual 6 oz. ramekins bake for 20 minutes covered and 15 minutes uncovered.
8. Top with desired accompaniments and serve.

Farm Fresh Eggs Part 1 - Baked Eggs with Pan Au Levain croutons, sausage and spinach

I saw this recipe for Baked Eggs over at Use Real Butter. I love her snarkiness. Just read her about me section and you'll see why I love her :)

So I have these gorgeous (see photo) Farm Fresh Eggs from Rehobeth Ranch that I purchased at the Chestnut Square Farmers Market and have been dying to do something with them. I also purchased a Pan Au Levain from the Village Baking Company.

Baked Eggs with Pan Au Levain croutons and Spinach

Preheat oven to 375
Buttered two ramekin bowls.
laid small amount of chopped spinach to bowls.
broke each egg one at a time in to a seperate bowl to which I then poured, one each, gently in to the ramekin careful not to break the yolk.

In a separate pan, I sauteed some onions, sage, thyme, salt and pepper with a 1/2 pound of extra lean ground pork to make a homemade sausage mixture.

Once this was cooked through, I placed some to the side of the egg yolk in the ramekin. I diced 4 large Pan Au Levain 1x1 inch 'croutons' coated with some olive oil and placed gently on top of the ramekin, careful to avoid the yolk.

Bake until whites are set - about 15-20 minutes. I know you can also set your broiler and place the ramekins 6 inches from the top for about 5 minutes but you risk missing the proper time to remove by cooking too fast if you aren't babysitting it. Try it out and see what works for you.

All I can say is that the way the Pan Au Levain soaked up the yolk was like butta.