Baked Blackberry French Toast


 I love lilacs, partly because they remind of my Grandma. She loved the color lavender…


My mom once told me lilacs look best in blue mason jars. You know, I think she was right!  That beautiful blue color of the mason jar  is the perfect complimentary color to lavender…


blue mason jar


They had these tantalizing plump berries on sale at the market…



I picked up a couple of containers of those beautiful berries. My husband loves blackberries and I’ve been wanting to try something new for breakfast…

How does Baked Blackberry French Toast sound?…

baked blackberry french toast

lilac blossom

Baked Blackberry French Toast

Into a medium-sized heavy saucepan put:

      1/2 c butter

Melt over low heat, then add:

       1 c firmly packed brown sugar

      2 c milk

Heat until brown sugar has melted, stirring occasionally. Take off heat and let this cool down. Meanwhile, grease a 13×9 inch baking dish. Into this arrange:

      10 slices “day old” Texas toast ( cut into 4 triangles or cubed)

      2 c fresh blackberries

Into the cooled milk mixture add:

       4 eggs

      1 teas vanilla

      1/2 teas cardamon

      1 teas   cinnamon

      1/4 teas salt

Whisk well. Pour this carefully over the bread and berries. Take a spoon and push the pieces of bread down into the milk mixture so that all bread pieces are saturated with the milk… Let sit for 15 minutes or cover and refrigerate overnight.

Bake for 1 hour or until top is deep golden brown and puffed. ( It will fall as it cools)  You may want to cover the top with some foil about 45 minutes into the baking time so that the top doesn’t become too dark…

Drizzle with the following luscious creamy brown sugar syrup:

Into a heavy medium-sized saucepan put:

      1  small ( 5oz.) can evaporated milk

      1/2 c butter

      3/4 c brown sugar

      1/8 teas salt

      1/2 c light corn syrup

Whisk together and bring to a boil. Then reduce the heat  to low and keep warm until ready to serve. (You may have to whisk it again right before serving …)

Love is…blue!






Blue irises…these were so pretty, I got up one morning at the crack of dawn to get some photos for you…

Iris, spring flowers, blue flowerLooking at these beautiful flowers in the morning could help anyone’s day start off right…

iris, spring flowers,


iris I was trying to think of the perfect recipe to give you that would stick to my “theme” of the color blue and early morning…

So how about a recipe for Blueberry Orange Coffecake? It makes a deliciously moist coffeecake but you know, I have also taken the batter and poured it into cupcake pans to make muffins in the morning! ( I double the topping recipe when I do this)

In any form and at any time, breakfast or maybe just for a snack, this recipe will make a yummy addition to your day! 🙂

Blueberry Orange Coffeecake

Sift into a large mixing bowl:

      2 cups flour

      1 cup sugar

      1 T baking powder

      1/2 teas baking soda

      1/2 teas salt

      1/2 teas cinnamon

Set aside. Then into a small mixing bowl place:

      2 eggs

Beat slightly then add:

       1 T orange flavored extract

      1/3 c freshly squeezed orange juice

       1/4 cup melted butter, cooled

      1 cup commercial sour cream

      1 teas grated orange peel

Mix well. Add to the above dry mixture and mix just until combined. Then stir in:

      1 cup fresh or frozen and thawed, drained blueberries

Pour batter into a sprayed 10 inch springform pan. Then sprinkle with the following topping:


Into a small bowl place:

      1/4 cup flour

      1/4 cup sugar

      1/2 teas cinnamon

       3 T softened butter

Mix until crumbly and sprinkle over batter. Bake in a 375 degree oven for 35-45 minutes or until inserted toothpick comes out clean. Cool for about 10 minutes in the pan, cut around the edges then release it.  Let cool.