I'm sorry I've been falling behind on my blogging this week. My kitchen has been torn apart, (Not just by my kids-- there's actual CONSTRUCTION going on in there!) and I've hit 36 weeks in my pregnancy.
I have even been making a considerable dent in the Mount Washmore that inhabits my laundry room. (Yay, me!) And did I mention that I have ten children...?
Do I need more excuses than these?
So this evening, I will be sharing a recipe AND talking about pregnancy stuff. They may or may not be related, but take what you want, and leave the rest!
One of my favorite things to eat when I'm pregnant is blueberries (even though they trigger my Braxton Hicks contractions-- go figure). I got a breakfast casserole recipe from a friend (Hi, Aine!), and have added blueberries and a crusty topping.
The recipe works best if you make it the night before and pop it in the oven in the morning, BUT I have made it without letting it sit, and it works okay... Let me know what you think of it!
Blueberry Breakfast Casserole
1 loaf unsliced French Bread
8 oz cream cheese
2 1/2 c. milk
6 TBSP butter
1/4 c. maple syrup or honey
2 cups frozen or fresh blueberries
1/2 cup flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 stick cold butter, cut into pieces
THE NIGHT BEFORE SERVING, spray bottom of 9X13 pan. Cut bread into 1 inch cubes, spread 1/2 of cubes on bottom of dish.
Cut up cream cheese into small cubes and put on top of bread. Mix eggs, milk, butter and syrup until well blended. Pour over bread and cream cheese. Put rest of bread over mixture. Lightly press with spatula until moisture comes to top. Cover with plastic wrap and refrigerate 2 - 24 hours.
To make the topping, mix the flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces, and cut into the dry ingredients until the mixture resembles fine pebbles. Store topping overnight separately from the casserole in a plastic baggie until casserole is ready to bake.
When you're ready to bake the casserole, sprinkle the topping over the top, place the casserole in the oven and then turn the oven to 325 degrees. Cook 35-45 min.
My pregnancy is going well, despite all the whining I'm doing. ;-) For the most part, my kids are stepping up to help, and we're getting things ready for the big day in mid-June. We don't know if the baby is a boy or a girl, and we're working on baby names. (We have a long list of boy names, but are having a hard time with girl names.)
Right now, I'm hoping this baby is not nine pounds or more, since the last two were 9 pounders. Not that it's a real problem, it's just that I usually have 7-8 pounders, and I'm pretty sure my last two were bigger because I didn't exactly eat right. *blush*
Thanks for sticking around and listening to my pregnancy ramblings. (Oh, and if you try the breakfast casserole, let me know how you like it!)
Tomorrow I plan on writing a much better post! ;-)
Well, for me, the baby when I ate the healthiest was my biggest at nearly 9lbs- go figure. When I ate not so well I had a 6lber.ReplyDelete
Good luck with the last few weeks.
I just gained 5 pounds from reading the deliciousness of this recipe and I'm not even pregnant! Will you make me some next time I'm in Arizona?ReplyDelete
I can't wait to try this breakfast casserole!!! Keep the faith, you are almost there!!!ReplyDelete
Courtney: That's a good point. I should just concentrate on doing the best I can, and hope the baby is healthy, regardless of weight!ReplyDelete
Diann: I know-- isn't that just a scrumptiously-sinful recipe? You come to AZ, and we'll cook it up for ya! ;-)
Renee: Let me know how you and your kiddos like it! Thanks so much for the encouragement! (I can be patient and "endure WELL"... I think... ;-D)
Wow! I can't believe you are 36 weeks already! Seems like just last week you were telling us the news! My babies get bigger the more I have. My 1st two were 7 lbs, my 2nd 2 were 8 lbs and my 5th was over 9 lbs! If I had a sixth, I think I'd be afraid of how big he would be! LOL! Thanks for the recipe, can't wait to try it!ReplyDelete
That recipe looks sooo good. My wonderful husbanded managed to pick me up some fresh blueberries (there are almost never for sale where we live and when they are you pay an arm and a leg)so I might try it Saturday. Its the only day DH has off and he would get upset if I made it and he couldn't have any fresh. Ill post a comment about it when Im done.ReplyDelete