Oh Oui Maria Bagette Bon Soir, FRENCH TOAST!

Having breakfast for dinner is always looked upon with great favor in our house.  For the most part they are planned out, even if they are simple.  But every once in a while it's a matter of "this sounds good" and "that sounds good" and "hey what's in the fridge?".  Which is how my daughter and I came up with an amazing combination of really simple things.  These French toast rocked our damn socks off. Bren was adamant that I post this recipe, but I suspect for selfish reasons rather than a desire to let everyone share in it...he wants to make sure I don't forget what Karina and I did so we can make it again.

Blueberry Cheesecake French Toast
for the French toast:
4 eggs
1 cup French vanilla flavored coffee cream
1 tsp cinnamon
pinch of salt
bread of choice

for the blueberry sauce:
16 ounces frozen blueberries
1/3 cup sugar
1/3 cup water
2 tbs cornstarch, mixed with a little cold water


for the cheesecake sauce:
8 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1/2 to 3/4 cup half and half



For the blueberry sauce, mix berries, sugar and water in a medium sauce pan over medium heat.  Cook until berries are heated through and some have popped open.  Bring to a slow boil and stir in cornstarch mixture.  Cook for about one minute, or until thickened.


For the cheesecake sauce, mix the softened cream cheese thoroughly with the powdered sugar.  Stir in half and half in small increments until thoroughly combined.  Amount will depend on how thick or thin you want to make it.


For the French toast, mix the cinnamon with a few drops of water to make a thin paste.  Beat eggs thoroughly in a medium bowl with a wide flat bottom.  Stir in cinnamon paste and salt until combined.  Add coffee cream to egg mixture, stirring constantly.  Heat a griddle over medium-high heat and brush with a little canola oil.  When the griddle is hot, remix the custard to re-disperse the cinnamon, dip a slice of bread in it on both sides, let the excess drip off and place the bread on the griddle.  Repeat with however many slices will fit on your griddle.  Watch carefully and flip when browned on one side.  Repeat with as much bread as the custard will allow.


Serve French toast with both sauces spooned over them.