Timberwolf Creek Blog

Recipe for Annette’s Wedding Breakfast

This morning, a bride requested the recipe for the Blueberry White-Chocolate Chapelure she enjoyed here on her wedding day.  My reply is included below.  Just so you know, Chapelure is just French for ‘bread crumbs’.  To the best of my knowledge, nobody else calls their oven-baked French toast ‘bread crumbs’, so if you’re offered chapelure anyplace besides Timberwolf Creek… well… you might want to get more information!  Ok, here’s my answer for Annette:

It’s sooo easy. And I just typed it up for Letitia – so, voila! If you’re using commercially frozen blueberries, you’ll need to rinse off the juice oryou’ll have grey food. The blueberries you had here were from my Uncle Carroll’s garden, and picks them “in the morning before the sun hits them” and then dries them on cookie sheets so that they are “neat”. Best when using commercial to tuck in the berries *after* pouring the egg/milk/sugar/spice mixture over the bread, the prevent them from smearing.

Berry White Chocolate Chapelure

Baker’s Joy cooking spray
4 slices of bread (approximate!)
2 croissants
1/4 cup berries (either frozen blueberries, or dried cranberries)
1/4 cup white chocolate chips
4 eggs (if using ‘medium’ eggs, you’ll need 5)
1 1/2 cups milk
1/4 cup brown sugar
1 teaspoon vanilla
dash of nutmeg, mace, cloves
maple syrup

Using individual ramekins, spray with cooking spray.

Into a big mixing bowl, cut leftover bread into cubes. Be careful not to ‘smoosh’ the bread. Use more than one kind of bread (French, sour dough, oatmeal). Tear the croissants. Toss the bread to mix it up. Distribute randomly into the dishes. You want the dishes to be over-full. Don’t press it down.

Tuck in frozen blueberries OR dried cranberries, and then add white chocolate chips.

Mix eggs and milk with brown sugar, spices and vanilla. Pour carefully over bread mixture.

Put in the refrigerator, and then cover lightly with plastic wrap -don’t tuck it in around the dishes, just lay it over the top. You want the bread to lift as it soaks up the eggs & milk. Refrigerate overnight.

In the morning, remove from the fridge, take off the plastic, and let stand at room temp for 20-30 minutes. Bake at 350 degrees about half an hour. It should be puffed and lightly browned. Serve with warm syrup on the side.

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Note: this adapts really easily to whatever ingredients you have on hand. You’ll want two add-ins… like
–Raisin Walnut
–Blackberry Pecan
–Apple Cinnamon (peel the apples & chop small, sprinkle the top of the chapelure *lightly* with cinnamon and then sugar, before baking)
–Brown Sugar Peach (this is added AFTER the chapelure comes out of the fridge, in the morning – drain a can of peaches and toss with a little brown sugar and lay the fruit right on top of the bread, and then bake)

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