May 27, 2018

EVERYDAY GOURMET: Toast the school year

 By Kim Dannies

Now that our summer groove has ground to a halt, it’s time to pull out a few tricks to keep the gang moving forward with the school routine. It’s called “breakfast for dinner,” a loving and revered tradition among desperate moms. Baked Blueberry French Toast is just the right amount of wrong on a busy school night. It’s a fun treat for kids to make and eat, and it will morph a feeble C- dinner effort to the honor roll. Just make sure to serve a big mint-studded fresh fruit salad alongside to keep you out of the principal’s office.


Baked Blueberry French Toast

Spray a 9×12-inch baking dish with vegetable spray. Line the pan with six supermarket sesame steak rolls. Mix together 6 eggs with 1/2 cup of milk. Add small pinches of cinnamon, ginger, and salt. Pour over the rolls and set 15 minutes or even overnight. Bake, uncovered, in a preheated 425-degree oven for 15 minutes, then add Crumble Topping and bake for 15 minutes more. Serve with Blueberry Maple Syrup; serves 4.

Crumble Topping: combine 1/2 cup cold butter bits, 3/4 cup of flour, 1/3 cup brown sugar, and 1/2 cup of crushed walnuts.

Blueberry Maple Syrup: in a glass container combine 1 cup of Vermont maple syrup with 1 cup fresh or frozen blueberries. Cover with plastic wrap. Zap in microwave for 2 minutes.

Pump the nutrition: A nice alternative is to add pizza fillings such as cheese, sausage, and spinach to the inside of the rolls and proceed with egg mixture, leaving out the spices and crumble topping, for a calzone-style baked toast. To serve, top with warm marinara sauce.


Fresh Fruit Salad

Your family will eat more fruit if it is cut up. Kids love toothpicks, so stud your salad with picks and let them have at it. Start with a ripe cantaloupe melon. Cut it in half and scoop out the seeds. Slice into wedges, then slide a knife along the base of each wedge to release it from the rind. Chop into chunks. Add to a serving bowl along with store-prepped pineapple, green grapes, and raspberries. Top with freshly chopped mint.


Kim Dannies is a graduate of La Varenne Cooking School in France.  She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to

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