Blueberry French Toast Casserole

Blueberry French Toast Casserole is an easy, overnight, utterly delicious recipe, perfect for an extra special breakfast or brunch!

This Blueberry French Toast Casserole is a low-maintenance, high-reward recipe that will keep your celebratory mornings stress free! It’s outrageously easy to throw together in minutes, 100% make ahead friendly and is downright swoon worthy. This recipe is made with layers of buttery chunks of brioche and juicy blueberries enveloped in a sweet, lemon kissed cream cheese custard then topped with an intoxicating sweet and tangy blueberry sauce. It’s creamy, soft and fluffy inside, lightly golden and crisp on top, with a crescendo of bright pops of bursting blueberries in every bite. Serve this French toast casserole up for breakfast or brunch (hello Easter!) for a new recipe tradition your family will treasure forever.

We love overnight French toast casseroles at our house.  They’re perfect for stress-free mornings whether for birthdays, holidays or just a special Sunday breakfast with the fam.  Along with this Blueberry French Toast Casserole, don’t miss these favorites:  cinnamon roll French toast casserole, croissant berry breakfast casserole,  pecan praline French toast bake, dulce de leche French toast casserole, and crème brûlée French toast.

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How to make French Toast Casserole Video

up close of a slice of French toast casserole with blueberry sauce

WHY YOU’LL LOVE THIS FRENCH TOAST CASSEROLE RECIPE:

I am so excited to bring you this Blueberry French Toast Casserole recipe!  Serve it up for Easter, Mother’s Day, Father’s Day and every birthday and special occasion in between.  Because what’s better than a French toast casserole studded with blueberries that tastes like a cream cheese Danish?!  But it gets better, this recipe:

  • Is a decadent recipe made easy – anyone can make it!
  • Is quick to assemble but feeds a crowd
  • Can be prepped 24 hours in advance
  • Uses buttery brioche for the best flavor and texture
  • Is riddled with juicy, plump blueberries – or use frozen!
  • Is enveloped in a dreamy custard that’s a luxe combination of cream cheese, sugar and eggs with a sunny lift from the citrus
  • Is doused in easy, dreamy, sweet and tangy blueberry syrup for an explosion of blueberry goodness in every bite. 

WHAT BREAD IS BEST FOR french toast casserole?

French toast casserole should be fluffy, soft, creamy and custardy, but not soggy. To achieve this texture, technically you can use any somewhat stale, thick bread, but for the best flavor and texture, you have two choices: brioche and challah, although French bread can also work.  Of these options, brioche gets the most stars and is what I used in this recipe. Here’s the breakdown:

  • Brioche: Is a classic French bread that bakes up golden, soft, and pillowy with a sweet, buttery flavor. It’s ideal for French toast because it’s extravagantly rich, eggy and buttery, known as a Viennoiserie, which just means it’s made from a leavened yeast dough, like a croissant.  These factors result in an extra soft, fluffy bread that soak up the custard with enough structure so it doesn’t fall apart.  Brioche can usually be found by the loaf in the bakery section of the grocery store or in pre-sliced loaves in the bread aisle.
  • Challah: Is the second-best option for French toast casserole. It’s a Kosher loaf of braided bread made of eggs, water, flour, yeast and salt.  Challah makes fantastic French toast because it’s loaded with more eggs and butter than your average bread and soaks up the egg mixture very well while maintaining its structure.  The reason it’s the second choice for French toast is it’s not as sweet and also a little denser and drier, still good, just not as good as brioche. Challah will be located in the bakery section of your grocery store. 
  • French bread:  A long, wide French Loaf, not to be confused with a thin, long French baguette, is an okay option for French toast casserole, but is missing the buttery sweet flavor and fluffiness of brioche and will be denser and chewier when baked. French bread is hard and crusty on the outside which gives it structure with a light and soft crumb which adeptly soaks up the egg mixture.  Because French bread is denser than brioche, you’ll want to soak it for a little longer in the egg mixture so it has time to really soak up the mixture. 
  • Gluten free bread:  You can make gluten free French toast casserole by using gluten free bread.  Whole Foods carries Canyon Bakehouse Gluten-Free Bread in the frozen section (thaw first) or on Amazon here.  I have also heard good things about Udi’s Gluten Free Bread.

BREADS TO AVOID

  • Bread that is too stale:  You want bread that is dried out and slightly stale but still soft in the middle. If it’s too hard or crunchy to the point it crumbles if crushed, it will disintegrate into breadcrumbs when baked.
  • Very crusty bread or heavy breads:  Examples include artisan breads, rye bread, pumpernickel, etc. These breads will not become soft and custardy.
  • Savory breads:  These breads often don’t have the right texture for French toast casserole and you’ll end up with an odd, off-putting flavor combination.
showing how to make blueberry French toast casserole by baking until golden

Ingredients for French Toast Casserole

The ingredients for this recipe are easy to find and easy to keep stocked so can always be armed with a breakfast everyone will be jumping out of bed for.  To make this Blueberry French Toast Casserole, you will need: 

  • Bread:  Use a one-pound loaf of brioche or challah for this recipe.  Most loaves you pick up at the grocery store will be 1-pound, but you may want to weigh it at the store. Slice the bread into 1-inch cubes.  If your store only carries sliced brioche found in the bread section verses the bakery, then the sliced side will be a little thinner, but that’s okay (pictured).  You’ll want the bread to be somewhat stale, so you can either slice it and leave it out overnight or briefly toast it in the oven (instructions included).
  • Blueberries:  You will need 12 ounces blueberries which is 2 6-ounce half pints. Don’t worry too much if it’s a little more or a little less.  You will need additional blueberries (18 ounces more) if you choose to also make the optional blueberry sauce.

Can I use frozen blueberries?  Yes, you can make French toast casserole with fresh or frozen blueberries. If using frozen, don’t thaw them first, just brush off any excess ice.  Adding them frozen helps preserve their structure and prevents them from coloring the casserole too much.

  • Eggs:  Are used as a binder to firm up the liquid ingredients and “glue” the casserole together.  Use large eggs at room temperature.  This will help them mix more easily with the cream cheese.
  • Half and half:  Half and half is preferred over milk for a richer, creamier casserole and eliminates the risk of a runny one.  You may use half heavy cream and half milk to make your own half and half.

Can I use milk instead of half and half? Yes, you may use whole milk but reduce the amount to 1 ¾ cups because milk is thinner. The casserole won’t taste as rich and creamy but still tasty. Don’t use less than whole milk because you run the risk of a soggy or runny casserole.

  • Granulated sugar:  Sweetens the cream cheese and allows the lemon flavor to shine.
  • Lemon juice and lemon zest:  Brightens the custard with a subtle fresh pop of citrus – please don’t skip or the custard tastes flat.  
  • Vanilla extract:  Use quality extract for the best flavor. 
easy Blueberry French Toast Casserole with a spatula ready to serve

WHY IS MY FRENCH TOAST CASSEROLE SOGGY?

The key to French toast casserole that is never soggy is to use day old bread that’s beginning to become stale/crispy on the outside but is still soft in the center.

Stale bread gives the bread cubes structure so they have the capacity to soak up the egg mixture without becoming soggy. Soft, fresh bread, on the other hand, soaks up too much of the custard and becomes soggy quickly.

To avoid soggy French toast casserole, you have two options:

  • Use day-old bread:  Slice the bread into 1-inch cubes and leave it on the counter overnight or a couple days.
  • Toast fresh bread:  Line fresh cubed bread on a large baking sheet or two half sheets and toast at 350 degrees F for about 10 minutes.  You want the bread to be dried out but still have a little give so it’s not rock hard or crispy all the way through.

HOW TO MAKE french toast CASSEROLE

Are you ready to see just how easy it is to make this lazy yet lavish Blueberry French Toast Casserole?   It can be divided into four steps:  1) Make the custard, 2) Assemble the Casserole, 3) Bake the Casserole, 4) Make the blueberry sauce if using.  

Now, all you have to do is follow the easy recipe for a relaxed, stress free and delicious breakfast!  With one bite, everyone in your household will be swooning over it!  Let’s take a closer look at how to make this French toast casserole (full recipe measurements in the recipe card at the bottom of the post):

  • Step 1:  Make cream cheese custard.  Beat cream cheese, sugar, eggs, half and half, lemon juice, lemon zest and vanilla extract in a mixing bowl with a hand mixer until smooth.
a collage showing how to make blueberry French Toast Casserole by beating cream cheese until smooth, then beating in the eggs and sugar until smooth
  • Step 2:  Assemble casserole.  Layer a lightly greased 9×13 baking dish with half of the bread, berries and custard, then repeat.
a collage showing how to make blueberry French toast casserole by adding bread cubes to 9x13 baking dish, adding blueberries, then adding custard then repeating the layers a second time
  • Step 3: Refrigerate overnight.  Cover the French toast casserole tightly with foil and refrigerate for at least three hours or best if overnight so the bread can drink up the custard. I have tips few sections below if you need to make it immediately.
  • Step 4: Bake. The next relaxed, stress-free morning, bake for about 45-55 minutes or until the custard is set.  
  • Step 5: Blueberry sauce.  The blueberry sauce is optional but I highly recommended. While the casserole is baking, make the blueberry syrup by simmering orange juice, lemon juice, sugar, and cornstarch in a medium saucepan until thickened, about 5 minutes.  Add the blueberries and continue to simmer for an additional 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
a collage showing how to make blueberry French toast casserole recipe by making blueberry syrup by simmering orange juice and sugar, then adding blueberries to simmer
  • Step 6:  Serve.  Dish up the French toast casserole and crown with the lavish blueberry sauce.  Dig in!
Blueberry French Toast Casserole in a 9x13 baking dish with fresh blueberries

Cooking Tips for the Best French Toast Casserole Recipe

This French Toast Casserole recipe is pretty straightforward, but here are some tips and tricks to make it a foolproof success:

  • Prepare your baking dish:  Don’t forget to lightly grease your 9×13-inch baking dish with nonstick cooking spray otherwise your casserole will stick.
  • Use the right bread:  This isn’t the time for your favorite sandwich bread.  You need thick, sturdy day old or stale bread such as brioche, challah or French bread otherwise your you’ll end up with soggy or disintegrating casserole. 
  • Use room temperature ingredients: Use room temperature cream cheese, eggs and half and half, otherwise the cream cheese will seize and not mix well. If you do end up with some white flecks of cream cheese, it’s okay, it will melt when the French toast casserole bakes.
  • Use soft cream cheese:  To that end, make sure you cream cheese is very soft. This is one time it’s okay to gently microwave your cream cheese, just make sure not to scorch it! 
  • Be flexible with baking times:  Baking variables such material of your casserole dish, actual oven temperature, custard temperature, bread type, size and staleness, etc. all affect the overall baking time, so pay attention and be flexible.  If you want the chunks of bread on the top to be browner and crunchier, then bake uncovered for longer.
  • Let the casserole rest overnight:  You can get by with letting the casserole rest for less time, but it really is best if allowed to rest overnight – the bread is much more flavorful through and though with the perfect pillowy soft consistency. Less soaking also means a crispier top.
  • Half batch:  This recipe makes a hearty 9×13 casserole but it can easily be halved.  Use the sliding scale that appears when you click on serving size in the recipe card to adjust the servings.  Bake the casserole in an 8×8-inch baking pan for around 30-35 minutes.
up close of Overnight Blueberry French Toast Casserole showing how soft and fluffy the bread is

TOPPINGS FOR FRENCH TOAST CASSEROLE

We love this French toast casserole bathed in blueberry sauce but it can also be served with:

  • Maple syrup
  • Strawberry sauce
  • Any store-bought berry syrup like boysenberry
  • Fresh fruit such as strawberries, raspberries, bananas, etc.
  • Whipped cream
  • Powdered Sugar

French toast casserole recipe variation

There are countless ways to mix up this French toast casserole recipe.  Here are just a few ideas:

  • Other breads to try:  This recipe will also work with Texas toast, cinnamon swirl bread, cinnamon raisin bread, or croissants.  These breads aren’t as sturdy as brioche and challah, so you’ll want to toast the cubes longer so they are crispier like croutons.  
  • Other berries to try: Swap the blueberries for strawberries for strawberry cheesecake French toast, or swap in raspberries, blackberries or sweetened and dried cranberries (Craisins).  You can also use dried apricots or raisins.
  • Banana Nut: Substitute chopped banana for the blueberries (or use half and half), and add 1 teaspoon cinnamon to the custard and sprinkle a cup of chopped pecans in with the layers of bananas.
  • Other flavors to try:  This recipe is bright and lemony for spring, but you are welcome to mix up the flavor profile. You can omit the lemon and go more maple/cinnamon by swapping half of the sugar in the custard with pure maple syrup and adding cinnamon.  You can also swap the lemon for orange juice and orange extract and add a splash of almond extract.
  • Add a lemon glaze:  Instead of the blueberry sauce, you can top the casserole with a lemon glaze like I do in my Croissant Breakfast Casserole.  Reduce the cream cheese in the custard to 14 ounces and use the leftover 2 ounces in the glaze. Beat it together with 1 cup sifted powdered sugar, 1 ½ tablespoons lemon juice and 1 1/2 teaspoons vanilla extract and drizzle over the baked casserole.
  • The simplest topping:  Sprinkle the casserole with powdered sugar and serve with maple syrup.
  • Add a streusel:  I love streusels on French toast casserole!  Use my perfect streusel from my Cinnamon Roll Casserole and make sure to prepare it first so it has time to chill in the refrigerator. To make, whisk together 1 ½ cups chopped pecans, 3/4 cup flour, 2/3 cup packed light brown sugar, 1 teaspoon cinnamon and a pinch of salt in a large bowl until evenly combined. Pour in 5 tablespoons unsalted melted butter and ½ teaspoon vanilla extract and stir with a spatula to combine, breaking up any large pieces. Cover and transfer to the refrigerator while you prepare the casserole.  Top the casserole with the streusel right before baking.
top view of a slice of Blueberry French Toast Casserole recipe with blueberry sauce

WHAT TO SERVE WITH french toast CASSEROLE?

This Blueberry French Toast Casserole has the fruit and sweet breakfast portion covered so here are some savory options to flush out the feast:

Can I make this French toast casserole ahead of time?

Yes, please do! This French toast casserole is meant to be assembled 100% ahead of time, refrigerated overnight then baked the next morning.  The blueberry syrup can be made days in advance (keeps for a total of 7 days) and stored in an airtight container in the refrigerator.  Gently reheat the syrup on the stove before using, adding a couple tablespoons of water if need to thin.

CAN YOU MAKE FRENCH TOAST CASSEROLE WITHOUT SITTING OVERNIGHT?

There is a reason most French toast casseroles call for sitting overnight – it gives the custard time to permeate and really soak into the bread.  This results in sublime flavor and texture through and through.  So, for best results, plan on OVERNIGHT French toast casserole preparation.

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won’t be as fluffy or flavorful as the custard won’t have as much time to soak in. The top layer of bread may even turn out hard or crispy because it hasn’t had the time to soak up a lot of egg mixture.  

To make and bake casserole immediately:

  • Use a softer bread, one that isn’t as stale or toasted.
  • Instead of pouring the custard over the bread cubes in the casserole dish, which won’t saturate the top bread as well, mix all the bread cubes and the custard together in a bowl first to fully saturate all the cubes. When ready to bake, transfer to the casserole dish with blueberries layered in between two layers.
  • Let the saturated cubes rest on the counter for 30-60 minutes before assembling, then bake per recipe instructions.  You can also let the casserole soak in the refrigerator for just what you have time for, whether that’s one hour or three.

How to store and reheat French toast casserole

This French Toast Casserole stores and reheats beautifully:

  • To store:  Tightly cover leftover casserole or transfer to an airtight container; store in the refrigerator for up to 5 days. 
  • To reheat:  Reheat individual servings in the microwave for 30 seconds or so or reheat covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.
  • To freeze after baking:   Allow the casserole to cool completely. Tightly wrap in plastic wrap a couple times followed by foil.  Freeze for up to 2 months.  When ready to enjoy, thaw the casserole in the refrigerator overnight.  Reheat per above methods.

French Toast Casserole Faqs

What kind of bread should be used for French toast?

The top three choices of bread to use for French Toast are Brioche, Challah and French Bread.  All of these options are sturdy enough to soak up the custard without becoming soggy.  Brioche, however, earns extra points because of its buttery sweetness and is my top choice for French Toast Casserole.

How should I cut the bread for French Toast Casserole?

Use bread cut into 1-inch-thick cubes. The thicker the cubes, the more egg mixture it can soak in while remaining fluffy, soft and custardy without becoming soggy.

Why does my French toast taste like eggs?

Because you used too many eggs!  The general rule of thumb is 3 eggs per 1 cup half and half.  Any more eggs and you run the risk a French Toast Casserole that tastes more eggy than custardy.

How do you know when French Toast Casserole is done?  How can you tell when it’s undercooked?

It’s important to not underbake or overbake the French Toast Casserole.  An underbaked casserole will be runny instead of creamy and an overbaked casserole can be dry instead of creamy.  To perfectly bake your French Toast Casserole every time, bake until the custard is creamy but set and top is puffy and golden brown. To test for doneness, insert a toothpick in the center of the casserole.  The tester should come out with a few moist crumbs, but not be wet. An instant-read thermometer should read 165 degrees F according to the government’s food safety chart. See the full chart here.

Why is my French toast casserole soggy?

French Toast Casserole can be soggy if you use the wrong bread (soft instead of sturdy bread), the bread isn’t stale enough or thick enough or if you use milk instead of half and half/cream in the custard.  To ensure beautifully soft but not soggy casserole, use day old or toasted brioche, challah or French bread, use half and half and don’t let the casserole sit longer than 24 hours.

Should French Toast Casserole be covered when baking?

French Toast Casserole should be covered the first 30 minutes of baking which allows the casserole to bake evenly, then baked uncovered for an additional 15-25 minutes to create the coveted golden top.

Is French Toast Casserole served hot or cold?

French Toast Casserole is best served warm, fresh out of the oven, or at the very least room temperature.  I do not recommend serving it cold.

Can French Toast Casserole sit out overnight?

French Toast Casserole should be refrigerated within 2 hours of baking due to the eggs in the custard or it can spoil.  It is recommended, however, to let it sit overnight in the refrigerator before baking so the bread can soak up the custard.

How long will French Toast Casserole keep?

Tightly cover leftover French Toast Casserole will last in the refrigerator for up to 4-5 days.

up close of a slice of Blueberry French Toast Casserole with a fork taking a bite showing how creamy the custard is

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up close of Overnight Blueberry French Toast Casserole showing how soft and fluffy the bread is

Blueberry French Toast Casserole

This Blueberry French Toast Casserole is a low-maintenance, high-reward recipe that will keep your celebratory mornings stress free! It’s outrageously easy to throw together in minutes, 100% make ahead friendly and is downright swoon worthy. This French toast casserole is creamy, soft and fluffy inside, lightly golden and crisp on top, with a crescendo of bright pops of bursting blueberries in every bite. This recipe is made with layers of buttery chunks of brioche and juicy blueberries enveloped in a sweet, lemon kissed cream cheese custard then topped with an intoxicating sweet and tangy blueberry sauce.   Serve this stunner up for breakfast or brunch (hello Easter!) for a new recipe tradition your family will treasure forever.
Servings: 12 servings
Prep Time: 30 mins
Cook Time: 50 mins

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Ingredients

CASSEROLE

  • 1 loaf (16 ounces) brioche or challah sliced into 1-inch cubes
  • 2 6 oz. half pints blueberries (12 ounces total)

CUSTARD

  • 2 8 ounce blocks cream cheese, softened (16 ounces total)
  • 1 1/4 cup granulated sugar
  • 6 eggs at room temperature
  • 2 cups half and half at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt

FOR SERVING (Pick One)

Instructions

  • Toast bread: Preheat oven to 350 degrees F. Add the cubed bread in a single layer to a large baking sheet (15×21-inches) or two half sheets. Bake 350 degrees F for about 10 minutes, until toasted but the center is still soft (keep an eye on them so they don’t burn!). Set aside.
  • Custard: Add cream cheese and sugar to a large mixing bowl and beat with a hand mixer until smooth. Beat in the eggs until smooth, followed by the half and half, and finally the lemon juice, lemon zest, vanilla extract and salt.
  • Assemble: Transfer half of the cubed bread to a lightly greased 9×13 baking dish; evenly layer with half of the berries. Pour half of the custard evenly over the dish. Add remaining bread in a single layer followed by remaining berries and remaining custard. Press down with a spatula (or hands) to submerged the bread in the custard (it’s okay if the tops aren't). Cover with foil and refrigerate overnight (see Notes if baking sooner).
  • Bake: When ready to bake, remove the casserole from the refrigerator and let it sit on the counter while you preheat the oven to 350 F degrees. Bake, covered with foil, for 30 minutes. Remove the foil and bake, uncovered, for an additional 15-25 minutes, or until a knife inserted in the center comes out clean, 165 degrees F. Meanwhile:
  • Blueberry Sauce (Optional): While the casserole is baking, make the blueberry sauce according to recipe directions HERE.
  • Serve: Serve the French toast casserole warm with blueberry sauce, berry syrup, maple syrup, etc.

Video

Notes

Tips and Tricks

  • Bread:  If your store only carries sliced brioche found in the bread section verses the bakery, then the sliced side will be a little thinner, but that’s okay (pictured). 
  • Frozen blueberries:  Don’t thaw first, just brush off any excess ice. 
  • Use room temperature ingredients: You’ll want to use room temperature cream cheese, eggs and half and half, otherwise the cream cheese will seize and not mix well. If you do end up with some white flecks of cream cheese, it’s not the end of the world, they will melt when the breakfast casserole bakes.
  • Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.  You can microwave your half and half until room temperature (NOT hot).
  • Half batch:  Use the sliding scale that appears when you click on serving size in the recipe card to adjust the servings.  Bake the casserole in an 8×8-inch baking pan for around 30-35 minutes.

HOW TO MAKE WITHOUT SITTING OVERNIGHT

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won’t be as fluffy and may be runnier as the custard won’t have as much time to soak in. To make and bake this breakfast casserole immediately, skip toasting the bread. Instead of pouring the custard over the bread cubes in the casserole dish, mix all the bread cubes and the custard together in a bowl first to fully saturate all the cubes. Let sit 30-60 minutes at room temperature (or longer in the fridge).  When ready to bake, transfer to the casserole dish with blueberries layered in between two layers.  

HOW TO STORE AND REHEAT

  • To store:  Tightly cover leftover casserole or transfer to an airtight container; store in the refrigerator for up to 5 days. 
  • To reheat:  Reheat individual servings in the microwave for 30-45 seconds or reheat covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.
  • To freeze after baking:   Allow the casserole to cool completely. Tightly wrap in plastic wrap a couple times followed by foil.  Freeze for up to 2 months.  When ready to enjoy, thaw the casserole in the refrigerator overnight.  Reheat per above methods.

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up close of a serving Blueberry French Toast Casserole

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6 Comments

  1. Kathy H says

    This looks so good! Saved to Pinterest, but can you please publish a recipe book??

    • Jen says

      Thank you so much Kathy, I think you’ll love it! A cookbook is a ton of work but I am playing around with some e-book options. Stay tuned!

  2. Denise says

    Looks amazing! I want to make this for Easter. You mentioned that strawberries could be substituted for the blueberries, and since they are in season and so delicious right now, I would like to use them. I’m just wondering if there are any special things I need to know when using strawberries instead of blueberries? Thanks!

  3. Stephanie says

    This Blueberry French Toast Casserole with your homemade blueberry sauce is incredible, made it for Mother’s Day brunch, along with your Eggs Benedict Casserole. I wanted to make it Easter but couldn’t find a brioche loaf in 3 different stores. Determined to make it for Mother’s Day, don’t laugh, but I spotted some brioche hot dog buns in a bakery department, they were a gourmet brand, were a perfect pillowy yellow bread just like a brioche loaf, so used 2 packages, worked beautifully and nobody was the wiser. LOL. I left the blueberries out of it since I served it with your blueberry sauce which is TO DIE FOR. You are such an amazing cook Jen!

    • Jen says

      You had quite the feast for Mother’s Day brunch – I hope your kids gave you foot massages and pampered you the rest of the day ;)! I love how resourceful you were with the hot dog buns – brilliant and a great story 😉 I’m so pleased you loved the blueberry sauce – it was one of my first published recipes 8 years ago and still one of my favorites! Happy Mother’s Day!!!!

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