Want a new spring breakfast recipe? How about something new for Mother's Day brunch? Well, I have a recommendation -- this Lemon Blueberry French Toast Casserole! It can be made in advance, reheated if needed, travels well and is just so deliciously full of soft lemon flavor.
Lemon Blueberry French Toast Casserole
1 loaf French Bread (or an enriched bread, like brioche)
2 cups frozen or fresh blueberries
1 lemon - zest & juice
1/2 cup cream
1 tsp vanilla
1 tsp lemon extract
Powdered sugar for dusting
Syrup for drizzles & dips
1. Spray a 9x13 casserole dish with non-stock spray. Cube the bread and place in dish.
2. In a medium bowl, whisk eggs, cream, vanilla and lemon extract, juice & zest till combined. Add 1 cup blueberries, stir and pour over bread. Carefully stir bread and egg mixture to coast all the cubes.
3. Sprinkle with other cup of blueberries. Cover with plastic wrap and keep in fridge till ready to bake.
4. When ready, remove plastic wrap and place in cold oven. Turn oven to 350 degree and bake for 30-45 minutes. Until eggs appear set and top is golden.
5. Sprinkle with powdered sugar and serve with your favorite syrup!
With tomorrow being National Zucchini Bread Day and summer zucchini season rapidly approaching, I thought this would be a good time to share a Zucchini Bread recipe.
This recipe makes quite a bit. I tried making it in a square glass plan...and that didn't work. I tried using a small rectangle glass pan...and it still didn't fit. This recipe definitely needs a large rectangle glass pan.
Either fresh grated zucchini or grated zucchini that has been frozen can work for this Zucchini Bread. Just make sure to thoroughly thaw any frozen grated zucchini before you use it in this recipe. I don't strain the liquid off of the zucchini, it helps the bread to be really moist.
1 cup oil
1/2 cup applesauce
3 cups grated zucchini
2 tsp. vanilla
2 cups sugar
2 cups white whole wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup chopped pecans (optional)
1/2 cup dark chocolate chips, coarsely chopped
In the bowl of a stand mixer, mix together eggs, oil, applesauce, grated zucchini, vanilla and sugar. In a separate bowl, combine both flours, baking powder, baking soda, salt and cinnamon.
With stand mixer on low, slowly pour in flour mixture. Mix until thoroughly combined. Using a spatula, stir in chocolate chips and pecans, if using.
Pour mixture into a greased casserole dish. Bake at 350 for about 40 minutes.
This recipe has special memories for me. While growing up I was a 4-H member and with another girl we did a demonstration using this recipe. I don't remember the color of ribbon we received but, I do remember practicing and making Hello Dolly's a lot! It is simple, uses few ingredients, mixes and bakes in the same dish and works great for a 4-H demonstration.
1 stick butter
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup milk chocolate chips
1 cup chopped pecans
1 (14 oz) sweetened condensed milk
Preheat oven to 350 degrees. Melt butter in a 9 x 9 casserole dish in the oven, be careful not to let it burn. Mix graham cracker with butter and pat to make crust. Spread next 3 ingredients over crust. Pour sweetened condensed milk over all. Bake for 25-30 minutes.
Spoon in to bowl while hot and serve with ice cream or let cool and cut into bars.
I am definitely a chocolate-for-dessert kind of girl. If I'm going to have something for dessert, it is almost always chocolate. (I've shared several here on the blog, such as Chocolate Chocolate Cake and Oven Toasted Dark Chocolate Fluffernutter Sandwiches).
But since making this Lemon Pound Cake, I have been dreaming of making it again. It was sour, sweet and wonderfully dense. This cake may just change my mind when it comes to all-chocolate-all-the-time when it comes to dessert. It is especially good as a springtime treat!
Recipe (adapted from My Recipe Confessions)
1 cup white whole wheat flour
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup + 1/4 cup salted butter, softened to room temperature
1 1/2 cups sugar
4 Tablespoons + 3 Tablespoons lemon juice (this was about the juice of 3 lemons for me)
1/4 cup sour cream
1/4 cup vanilla Greek yogurt
1 teaspoon + 1 teaspoon vanilla
1/2 cup buttermilk
1 1/2 cups powdered sugar
Stir together white whole wheat flour, all purpose flour, baking powder and salt.
In the bowl of a stand mixer, cream 1 cup butter and sugar on medium speed. Beat in eggs one at a time on medium speed, scraping the sides of the bowl as needed. On low speed, mix in vanilla Greek yogurt, sour cream, 4 Tablespoons lemon juice and 1 teaspoon vanilla.
Mix in half of flour mixture on low speed until completely mixed. With mixer running, slowly pour in buttermilk. Stop the mixer and add the other half of the flour mixture. Stop mixing as soon as the flour mixture is completely mixed into the batter.
Grease a square casserole dish with cooking spray. Pour batter in and bake at 300 degrees for about 70 minutes,
When cake is done baking, make the glaze. Whisk together the 1/4 cup softened butter, powdered sugar, 3 Tablespoons lemon juice and 1 teaspoon vanilla. Whisk until smooth.
While cake is still warm, spread about half of the glaze over the top. Once the cake is cool, spread with other half of the glaze.
Full Plate Thursday, Welcome Home Wednesday
Our word of the year is GROW. Not just in followers and likes but in knowledge, creativity in recipes and skills and in exploring new cooking techniques. To help us reach our goal we decided to devote a whole month to a Progressive Dinner and use French recipes. We each researched cookbooks, watched videos and bounced ideas off of each other. Each one of us tried a new technique, not all were successful but, we grew in our knowledge and had a great time exploring the French culinary world!
Our first recipe is from Casserole Gal Rhonda and is an appetizer,
Cheese Creme Brulee. Full of flavor, really quite easy and looks impressive.
Next we have a recipe from Casserole Gal Kristen, Potage Parmentier or Potato and Leek Soup. This soup is a classic comfort food. Easy and effortless in preparation, but full of flavor and possibility.
Our next recipe comes from Casserole Gal Kristen and is Soubise (soo-BEEZ) which is an onion and rice casserole reminiscent of a risotto in texture. Serve with a roasted chicken and simple tossed salad or roasted vegetables and it completes the perfect meal.
Casserole Gal Rhonda made this dish from Around My French Table, Slow Roasted Tomatoes. Use cherry or grape tomatoes, oil, seasonings and roast in a low temp oven for a colorful and tasty side dish.
These Croque Monsieur Sandwiches are cheesy, toasted and a must to try.
Casserole Gal Rhonda tried Julia Child's Casserole Roasted Chicken recipe and it may not look the best but, it proved to be flavorful.
Cheese Souffle is a French classic and Casserole Gal Kristen had been wanting to experiment with for years. This won't be the last time Kristen makes a souffle and she will try different flavors.
Classic Strawberry Tart is made up of a flaky crust, rich pastry cream and glazed strawberries what more do we need to say about this colorful and tasty treat from Casserole Gal Kristen.
Casserole Gal Rachel, celebrated our French theme, by having a tea party. They made French Sable cookies, read Fancy Nancy books and had a marvelous time!
My Life in France is an autobiography by Julia Child, she tells the story of her time in France, what an interesting life she had! Casserole Gal Rachel give us our book review.
Hello spring! We Casserole Gals are excited for warmer weather, longer days and spring flowers. So to help welcome in the season, we are sharing some favorite spring treats & recipes for the month of April.
The first recipe is straight from the Barefoot Contessa herself - Ina Garten's Lemon Bars. I (Kristen) am a big fan of the 'Contessa,' her show, and cookbooks. Her Lemon Bar recipe has been sitting in my to-do pile for quite a while -- so I was excited to try these sweet-tart treats for April's theme.
Very delicious & very easy!
Ina Garten's Lemon Bars
For the crust:
1 cup unsalted butter, room temperature
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 large eggs, room temperature
3 cups sugar
2 Tb lemon zest
1 cup freshly squeezed lemon juice (approx. 6-8 lemons)
1 cup flour
Powdered sugar, for dusting
1. Preheat oven to 350 degree F.
2. Make crust: In a medium bowl, cream butter and sugar until light in color. Combine the flour and salt (in a separate bowl), and with the mixer on low slowly add the flour mixture to the butter until just mixed. Form into a ball, the press into the bottom and 1/2" up the sides of a 9x13x2 casserole dish. (She uses a 9x139x baking sheet which produces a much thinner lemon bar. Using a casserole dish produced almost a 'pie' of a bar!)
3. Bake crust for 15-20 minutes, until lightly browned. Set to cool on a wire rack (still in the pan!) while you make the filling.
4. NOTE: The previous steps are from Ms. Garten - I did mine slightly different. I combined all the dry ingredients, then added the butter as I do for regular pie crust -- by hand! Then pressed into the pan and baked as directed. It was delicious!
5. Make filling. Remember to zest your lemons BEFORE juicing them! Then, in a large bowl whisk together eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30-35 minutes, until filling is set and edges are slightly browned. Let cool to room temperature before dusting with powdered sugar and cutting.
6. NOTE - I baked mine as directed and it seemed set, and was delicious (I tasted a little spoonful!) but wasn't as set as I would like for cutting uniform squares or triangles. I baked 8-10 more minutes, THEN let it cool completely and cut. It was much firmer.
~These were wonderful and instantly devoured! I sent several with my husband to work, big hit! I will definitely make this recipe during the spring and summer. It would be wonderful served with fresh fruit.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!