Red, White, and Blueberry French Toast Casserole

As far as food goes on the Fourth of July, it’s always the cookouts and barbecues that get all the glory. We think of char-grilled hot dogs and hamburgers, bright yellow corn on the cob, and wiggly-jiggly Jello salads served at lunch or dinner. Rarely do we think of breakfast as an opportunity to make (and eat) something patriotically themed. Well, it’s time to change that! This Red, White, Blueberry Overnight French Toast features a mix of raspberries, blueberries, and blackberries in a sweet-but-not-too-sweet custard that will start your Independence Day off right.

I served this up yesterday at a fun pajama party breakfast (soon to be blogged) that my kids and I hosted for a group of friends. As one item on a menu of several breakfast dishes, it was so nice to know that I could put this French toast casserole together quickly the night before and not stress on the morning of our event. All it really takes is a loaf of French bread, cubed and layered with frozen berries in a baking dish like so…

Then, whisk together a quick milk-and-egg mixture with a bit of brown sugar and a hint of cinnamon, stash in the fridge, and pull out to bake when you’re ready!

Our young guests–a dozen or so elementary-aged kids–certainly approved. And with just a half cup of sugar in the whole 9 x 13-inch pan, I felt pretty good about feeding it to them, too. For a special occasion breakfast treat, this comes in at a surprisingly modest 240 calories per serving (before maple syrup, anyway).

So if you’d like to spruce up your Fourth of July festivities by starting early in the day, don’t forget to whip up your Red, White, and Blueberry French Toast Casserole the night of the Third.

Have a wonderful Independence Day!

Check out these other Fourth of July recipes from A Love Letter to Food!

Red, White, and Blue Berry Cheesecake Parfaits

Dysfunctional Family Recipe Salsa

Fresh Blueberry Ice Cream

Garlic Herb Potato Wedges

Mexican Street Corn Dip

Pavlova with Fresh Berries

Mediterranean 7-Layer Dip


Print Recipe
Red, White, and Blueberry French Toast Casserole
Bursting with berries, this French toast casserole is a special occasion breakfast that takes next to no time to prepare!
Course breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
Course breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
Instructions
  1. Grease a 9 x 13 inch baking pan with cooking spray. Slice French bread into 1-inch chunks and spread half of them in the pan. Sprinkle half the berries on top. Repeat with the remaining half of bread chunks and berries.
  2. In a medium bowl, whisk together milk, eggs, cinnamon, vanilla, and brown sugar until smooth. Pour over bread, pressing down the top with a spatula to help bread soak up the milk mixture.
  3. Cover and refrigerate at least 3 hours (overnight is preferable). Bake in a 350 degree oven for 50-55 minutes. Serve with maple syrup.
Recipe Notes
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The Only Peanut Butter Overnight Oats You’ll Ever Need



Perhaps overnight oats are a food trend that have had their heyday and are now fading like a Hollywood it-girl, but I am still all about them. I couldn’t NOT stand by any food that affords convenience without sacrificing health…and that’s pretty much the concept of overnight oats, summed up. Here at the tail end of the school year, where I struggle to muster up the oomph to make my kids’ school lunches before shuffling them out the door each morning, convenient breakfasts are the name of the game. (Plus, does anyone else feel like the month of May just rains down busyness? Graduations, Mother’s Day, end-of-school concerts and award nights, and my two of my kids’ birthdays make for a whirlwind several weeks.)

I knew today would be particularly busy–and special–because it’s my daughter’s 7th birthday. Making and frosting a carrot cake, cleaning my house, and planning a Shopkins birthday party coming up in 48 hours are the action items at the top of my agenda, not leaving a whole lot of time for anything fancy for breakfast (except for the birthday girl herself. Before I got up, she apparently had waffles with a veritable mountain whipped cream. Ah, to be seven again.)

After trying many a peanut butter overnight oat recipe in the past, I have gradually amalgamated a bit here, a bit there to create what I consider

THE ONLY PEANUT BUTTER OVERNIGHT OATS YOU’LL EVER NEED!!!

Okay, maybe these are just the only peanut butter overnight oats *I* need, but I do happen to think they’re the best. Since I don’t like my oatmeal too creamy, I find crunchy peanut butter a welcome addition, and the blend of brown sugar, peanut butter, cinnamon, and vanilla reminds me of a peanut butter oatmeal cookie. Plus, with no unusual ingredients, they’re a snap to pull together. Feel free to sprinkle or mix in additions like fresh strawberries or bananas, or mini chocolate chips.

On a day like today, with a thousand things on my plate, I’m glad these were in my cup.


Print Recipe
The Only Peanut Butter Overnight Oats You'll Ever Need
Convenient, delicious, and healthy, these overnight oats are packed with peanutty flavor.
Instructions
  1. In a glass or bowl, mix together all ingredients. Store in the refrigerator overnight (or about 8 hours) and serve cold.
Recipe Notes

A Love Letter to Food Original Recipe

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Red Velvet Cookie Cake

I’ve never really thought about it before, but cookie cakes have played kind of a major role in my life.

It started in high school. Junior year when my husband and I were dating, there was a Sadie Hawkins’-style dance called MORP (backwards prom). Everything about it was supposed to be the opposite of the regular protocol for school dances. Instead of dressing up in our fancy best, couples were supposed to dress exactly alike. (This was much trickier in the ’90s, before the age of gender neutralized clothing.) The dance was casual instead of formal; even the photo backdrop was a departure from the usual Grecian columns and silky fabrics:

Ah yes, here we are, dressed alike and casually hanging out on our garland-draped ATV. (Who comes up with this stuff?)

The final detail of MORP was that the girl was supposed to ask the guy to the dance in some clever way. I guess food has always been my love language, because I decided to present my then-boyfriend-now-husband with a cookie cake popping the question in frosting. Unfortunately, “Will you go to MORP with me?” was too long to fit on the cookie I ended up ordering, and instead, I remember it just had the word MORP with a giant question mark.

MORP?

Good thing he knew what I was talking about, or he probably would have thought I was suffering from some sort of delicious aphasic episode.

Fast forward several years. When we found out I was pregnant with our first child, we figured we’d break out the old cookie cake communication trick to inform my husband’s parents of their new grandparent status. We had been tasked to bring dessert to Sunday dinner. Imagine my in-laws’ surprise when they read the happy news in frosted lettering. Good memories.

With this history, cookie cakes have always held a place in my heart as special occasion desserts. So the other night when a friend and her daughter joined us for dinner, I decided a red velvet cookie cake sounded like just the delectable treat to serve after dinner.

When our visiting friend and I took our first bites, we looked at each other and went, “Oh. WOW.” The subtly flavored chocolate cookie dotted with white chocolate chips and covered with smooth cream cheese frosting made for an amazing finish to dinner. Cookie cakes for the win once again!

With Valentine’s Day on the horizon, or for any special occasion, consider this decadent dessert. You don’t even have to spell out any messages on it. It’s special enough all by itself.


Print Recipe
Red Velvet Cookie Cake
Perfect for Valentine's Day, this frosted red velvet cookie cake is a decadent treat!
Servings
small slices
Ingredients
Servings
small slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 10-inch tart pan with cooking spray. In a large bowl, cream the butter and sugars until light and fluffy. Add egg, egg yolk, vanilla, food coloring, and vinegar and mix to combine.
  2. Add flour, cocoa powder, corn starch, baking powder, and salt and mix until just combined. Stir in white chocolate chips. Pour into prepared pan, smoothing the top of the batter until even. Bake 30 minutes.
  3. Meanwhile, make the frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually beat in powdered sugar, then vanilla and milk, until smooth and spreadable.
  4. When cookie cake has completely cooled, spread frosting in a smooth layer on top. Sprinkle with colored sprinkles, if using. Keep refrigerated.
Recipe Notes

Cookie cake adapted from Just So Tasty. Frosting from Betty Crocker.

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