Sunday, April 13, 2014

Breakfast YUM: Sweetheart Baked French Toast with Lavender Cream Cheese Glaze


I am so excited to share this recipe with y’all! This recipe came straight from my brain and I just threw it together as I went along, so I wasn’t sure how it would turn out… but it was PERFECT <3 The creaminess of the lavender cream cheese perfectly compliments the warm, sweet french toast baked with blueberries!!! I’m drooling from the memories….
I found an adorable set of springform baking pans by Wilton at ‘Tar-jey’. They don’t seem to be available at Target any longer, but you can find them on Amazon.com. Otherwise, any heart shaped pan will do. This recipe will taste just as delicious in a regular baking pan too, so don’t fret if you can’t find the heart pans!


Here is what you will need for this delicious baked french toast:
  • 6 slices of day old bread (I used wheat, but any will do)
  • 2 eggs
  • 1 cup almond milk
  • 1 tsp. cinnamon
  • 2 tblsp. white sugar
  • 1/2 cup vanilla coconut yogurt (This is important! It makes the batter thick and creamy)
  • 1/2 cup fresh blueberries
  • A sprinkle of brown sugar
Start the night before you plan to make this by cutting your 6 slices of bread into cubes. Set them out in a medium mixing bowl uncovered overnight. Some of your cubes will get a bit crusty, while the pieces on the bottom will stay moist. Line your pans with parchment paper to keep the french toast from sticking to the pan. This step makes it super easy to lift it out of the pan without ruining the heart shape after baking. In the morning, when you are ready to bake, mix together the eggs, almond milk, coconut yogurt, cinnamon and sugar. Whisk until frothy and slightly thickened. In your medium mixing bowl, pour 3/4 of the mixture over 3/4 of your bread cubes and spoon them into the baking pans. Press lightly with a spoon to sort of “smush” the cubes into the pan. Evenly distribute your blueberries on top. Next, you will top with remaining bread cubes and any remaining french toast mixture. Lastly, sprinkle with brown sugar and pop in the oven for about 1 hour at 350 degrees. 



**You will know they are done when they pop up over the top of the pan, and a knife comes out clean,
 but with a few crumbs when you poke the center. Immediately remove from the pan and place on
 a wire rack by gently lifting out of the pan by the parchment paper you baked them in. 



For the warm lavender cream cheese glaze:
  • 1/4 cup cream cheese
  • 1/4 cup almond milk
  • 1 tsp lavender buds
In a small sauce pan, heat your milk over low heat for about 1 minute. Add in your lavender buds and let simmer for about 5 minutes. The milk will start to take on a sligtly grey/purple color and be fragrant. Meanwhile, scoop your cream cheese into a separate bowl. When your lavender milk is ready, remove from heat and pour directly over the cream cheese. Whisk until smooth. Mix will be slightly runny, but thickens up a bit as it cools. 
Pour the warm lavender cream cheese glaze over the top of your freshly baked french toast hearts, drizzle with a little maple syrup and dig in!
Get ready to eat the BEST french toast you have ever had!
xoxo - Sugar Dame 

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