blueberry bread and butter pudding
For some of us, classic French toast — not particularly French or toasted, to be honest, unless we’re speaking of pain perdu — is sufficient on a weekend morning to make it feel exceptional. For others, it’s casserole-style or bust because baking it in one big pan is vastly more enjoyable than dipping and frying on repeat while people who are not cooking come by and steal slices before you even get to sit down. But I’m going to make the argument that once you have Brit-style bread pudding casserole, uplifted by the tiniest step that is buttering the bread before fanning in out in a pan, there’s no other way.
Typically, the bread is then scattered with raisins and the custard has a little nutmeg or other warm spices in it, but Casa SK has a bit of a blueberry situation right now, and her name is Anna. It doesn’t matter how many we put in front of her or how slowly we encourage her to eat them, within a minute of them landing on her high chair tray, they’ve been hoovered into her tiny maw and she’s banging angrily on it and screeching for more. Because we’re a little scared of what happens if we run out, we’ve ended up with a oversupply of blueberries in the fridge, but even if you don’t have the same problem, you should go ahead and create it because if you haven’t yet tucked blueberries sprinkled with lemon sugar between slices of buttered bread and poured a vanilla custard over the whole mess and baked it until the blueberries leak, the center is luxe and the top is crisp and bronzed, you’re in for a very lucky weekend.