A few days back, we asked our blog visitors for ideas about how we could promote our New England expansion. Our friend Jen mentioned a cookbook. "Anonymous" expanded on the idea as follows:
"I like the cookbook idea. I think you should call it bread + butter recipes for change because you are making a positive change by helping bread + butter, and the recipes are affordable ones that you can make with just a little bit of money. Make your blog followers help you write it by having them submit the recipes and then posting them on the website. This could be a regular feature that keeps people coming back."
Sue and I agree that this is a great idea that we can implement immediately. But again, we need your help. Send us your best recipe for change (according to the criteria described above) at our email address: info@breadandbutterproject.com
At the end of your email, please be sure to include your first name, last initial, and city and town so that we can give you proper credit. Here is an example:
Tom O
Newburyport, MA
Who will be first to submit a bread + butter recipe for change?
-Tom
Click the green "comments" below to add your thoughts or visit our shop by clicking here
Thursday, October 1, 2009
Subscribe to:
Post Comments (Atom)
Posts
Lets start the the beginning!! Breakfast!! I have made this recipe many times and everyone loves it!! I get requests to make this constantly!
ReplyDeleteEnjoy!
Baked Blueberry-Pecan French Toast
1 Baguette
6 large eggs
3 cups whole milk
1/2 tsp. nutmeg
1 tsp. vanilla
1 cup brown sugar
1 cup pecans
1/2 stick of butter plus 1 tsp
1/4 tsp salt
3 cups blueberries (1 cup is for syrup)(prefer fresh, but frozen works also)
1/2 cup pure maple syrup
1 tbsp. fresh lemon juice
Butter a 9x13 inch baking dish. Cut baguette in about 20, 1 inch slices and arrange in 1 layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour over bread. Cover and chill until all the liquid is absorbed by the bread (at least 8 hours or overnight).
Preheat oven to 350 degrees.
In a shallow pan , spread pecans evenly and toast in middle of the oven until fragrant (about 6 minutes). Toss with 1 tsp. butter and salt and set aside.
Increase oven to 400 degrees.
Sprinkle 2 cups of blueberries over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake until browned and blueberries are bubbling (20-30 minutes). Sprinkle with pecans and serve with blueberry syrup (recipe follows)
Blueberry syrup:
Remaining 1 cup of blueberries
maple syrup (preferably pure)
Lemon juice
In a small saucepan, cook blueberries and syrup over moderate heat until berries have burst. Pour syrup through a sieve into a heatproof bowl, pressing on solids. Discard mashed solids. Stir in lemon juice. Serve warm with french toast. Syrup may be made 1 day ahead and stored in fridge. Warm before serving.
Jen