Classy Overnight Blueberry French Toast

Every once in a while, something happens in our lives that makes us put the gear in park, turn off the ignition, and just wonder.

I consider myself a fairly happy-go-lucky person. I am, after all, a hybrid donut and crepe type on my Breakfast Breakdown of Personality Types. That’s not my gushing description when I step into the interview room, but gloomy funks and I don’t mix-‘n-match well. For better or for worse, I am no Eeyore.

Without getting into too much detail here–the story is long, weighty, and (only for the purposes of my musings here, though certainly not personally) irrelevant–someone close and dear to me is suffering. I flew home suddenly this weekend when I heard the news, and while I’d love to say that it hasn’t thrown a complete wrench in what has already been a particularly rough school term–the wrench has definitely been chucked, toolbox and all.

I found it difficult to teach on Friday, when I was being observed by the professor in charge of teaching assistants. I’m finding it even more difficult to concentrate now, when I know I should be working and then the cycle creeps in.

Oh, come on–you know the one!

It looks something like:

Emotionally unstable –> stress bakes instead of works –> stuffs face with freshly baked goods –> gets gloomy over indulging in so many cookies or pastry of your choice –> even more emotionally distraught –> throws shoe against wall in frustration –> makes hole in wall –> goes to fix wall instead of work –> ginormous pile of work going, “You’ll never finish me nooooooowwwwwww” –> despair dresses up in an all-consuming black hole costume.

And so on. With minor tweaks along the way.

Despite my moment of Eeyore-like indulgence here, though, one thing that this past month has really brought to the forefront is just the undeniable fact that I am so, so incredibly lucky. Sure, I caught the flu last month.

Does it feel like the end of the world? Heck yes. Especially when you’re wading through piles of papers and the fever invading your entire body is screaming, “It’s time for a BONFIRE, people!”

But is it really the end of the world? No. No, no, so incredibly no.

So I’m taking things one step at a time now, and I’m going to advise that you do, too. Wake up early. Make breakfast for your loved ones. Tell ’em you love them while you’re doing it, too. This delicious, from-the-heart baked blueberry french toast recipe could be a good way to start.

So before I go, one more word from me: I send my love to you all, dear readers! You all mean so much to me, and you deserve to know it.

Have you told somebody you loved them today?

Classy Overnight Blueberry French Toast

Adapted from Allrecipes

Ingredients:

• 8 sweet Hawaiian rolls, cubed (I used King’s Hawaiian 12-dinner roll pack)
• 4 oz. cream cheese, softened
• 1/3 cup fresh blueberries
• 2 eggs, lightly beaten
• 1/3 cup milk
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Splash of vanilla extract

Directions

1. The night before: Lightly grease a 9×9-inch round baking pan (or any pan of similar dimension–a square 8×8-inch pan would work fine). Arrange half of the bread cubes in the bottom of the dish; spread softened cream cheese on top, then sprinkle with fresh blueberries. Top with remaining bread cubes.
2. In a bowl, combine eggs, milk, syrup, cinnamon, and vanilla. Pour over bread, pressing in cubes so that all of them are fully soaked. Cover and refrigerate overnight.
3. Remove pan from fridge 30 minutes prior to baking. Preheat oven to 350 degrees F.
4. Loosely cover baking pan with foil and bake in preheated oven for 25-30 minutes. Remove cover and continue baking for an additional 20-25 minutes, until center is fairly firm and surface is golden brown. Serve warm with maple syrup.