Originally From
Sprung From
Blueberry Baked French Toast | The Pioneer Woman Cooks
dorothyred wants to cook this
American
Breakfast
cook: 35 min
- 1 Family Size Bag Stacy’s Pita Chips - Simply Naked
- 7 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons vanilla extract
- 6 oz fresh blueberries (optional)
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar (use a little more)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick (1/2 cup) butter
Grease 9 x 13 inch baking pan with butter. Pour in bag of pita chips and arrange evenly.
In a bowl mix together eggs, milk, cream, sugar, and vanilla.
Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.
Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.
Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.
Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.
Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.
Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.
In a bowl mix together eggs, milk, cream, sugar, and vanilla.
Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.
Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.
Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.
Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.
Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.
Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.
Stacy's Pita Chips
