A Mommy's Sleepover (sans kids)

It was a blast--good company, good food and a comfy home. We were up chatting til 3am! Thanks Amy, for hosting us and thanks to our wonderful husbands for keeping the households running in our absence! Now, when's the next one, girls?



Here is the recipe for the amazing breakfast casserole Amy made:

Blueberry/Cheese French Toast Strata

One 1 lb loaf of unsliced French bread, cut into 1” cubes
One 8 oz pkg cream cheese, cut into cubes (do this when cheese is cold)
2 cups frozen blueberries
8 eggs
2 ½ cups half and half (or half cream and half milk)
6 Tbsp butter, melted
¼ cup real maple syrup

Place half the bread cubes into a 13” by 9” baking pan that has been sprayed with non-stick cooking spray. Top with cubed cheese and frozen blueberries. Top with remaining bread.
Combine eggs, half and half, maple syrup and melted butter in a large bowl; mix well. Pour evenly over the cubes. Cover with plastic wrap and press down gently.
Refrigerate for 2-24 hours. Bake at 325 deg F for 50 minutes. Allow to sit for 10 minutes prior to cutting and serving.
Top with a healthy drizzle of Cinnamon Cider Syrup (recipe below) and serve additional cider syrup on the side. One 13”x9” pan serves 8 generously.

Cinnamon Cider Syrup

½ cup sugar
4 tsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 Tbsp lemon juice
2 Tbsp butter

Combine sugar, cornstarch and cinnamon in a small saucepan. Stir in apple cider and lemon juice. Cook and stir until the mixture thickens and is bubbly. Cook for 2 more minutes. Remove from heat and stir in butter. Makes about 1 1/3 cups. Also great on waffles / pancakes.