BLUEBERRY FRENCH TOAST MONKEY BREAD serves 4-6
My, oh my… this is the smell that the real estate agent is dying to add to their repertoire. Using grocery “tube biscuits” makes this complicated sounding dish extremely quick and easy to prepare. Certainly use fresh summer blueberries in stead of the frozen I have used here. I highly recommend the making of the blueberry sauce (recipe below), otherwise your deep blueberry desires may go unfulfilled. However, if you want to keep it simple, this is also delicious with butter and maple syrup. Refrigerate any leftovers and enjoy again and again.
You can make the blueberry sauce beforehand and refrigerate, just bring back up to temperature before serving.
Time to prepare : 20 minutes…Time to cook : 60 minutes
For the monkey bread
- 2 large eggs
- zest from 1 lemon
- 1/2 c heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- a few good grinds of black pepper
- one 16 oz tube of buttermilk biscuits
- 3/4 c frozen blueberries (1 cup if using the small, wild Maine varieties)
For the blueberry sauce
- 1 cup frozen blueberries
- 1-2 T maple syrup
- 2 tsp lemon juice
Preheat oven to 350º.
Line a loaf pan with parchment paper. Cut each circle of biscuit dough into quarters, do this for the whole tube. Line the bottom of the loan pan with half of the biscuit quarters. Tuck half of the blueberries in the crevices created by the biscuit quarters. Gently tuck in the rest of the biscuit and blueberries.
Whisk the eggs and the liquid ingredients for the french toast thoroughly. Pour the mixture over the biscuit and blueberry combo in the loaf pan.
Put the pan on the middle rack and cook for 60 minutes. You’ll know the money bread is done when you try to pry up a bit the top layer of biscuit, if it looks done underneath, you’re good! Tapping on the top should also sound a bit hollow and should not give under pressure, but hold up firm (like in life!). The very very bottom maybe appear spongy and undercooked, but really it is the vestiges of the pudding, so it is fully cooked – but I do recommend refrigerating any leftovers.
Make the sauce : combine the blueberries and maple syrup in a small saucepan, bring to a enthusiastic simmer, then lower to slight simmer. Cover and cook, stirring occasionally, for 10 minutes, or until most of the berries have released their juices. Remove from heat. Stir in the lemon juice. Pour into a bowl for serving alongside the monkey bread.
Serve the monkey bread with options : butter, maple syrup, heavy cream/whipped cream, and the blueberry sauce. Want more fruit? Serve with sliced, fresh strawberries.
REPEATER EATER : Slice and warm in a toaster oven or conventional oven. Butter and serve with the blueberry sauce or maple syrup.