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! ;-)