Casa Cuma Blueberry French Toast


  • 1 loaf of one day old French bread (12 slices or so)
  • 2 packages (8 ounce) cream Cheese
  • 2 cups of blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • ¼ tsp Nutmeg
  • ½ tsp Cinnamon

Cut bread into ½ inch cubes. Place half in a greased 9 X 13 pan. Cut cream cheese into ½ inch cubes, place over bread. Top with blueberries and remaining bread.

Beat eggs, add milk, vanilla, nutmeg, cinnamon and maple syrup. Pour over bread mixture. Cover, and refrigerate overnight. Bake covered at 350 for 60 minutes. Uncover, bake more until top is brown and the center is set.


  • 1 cup sugar
  • 2 TBSP Cornstarch
  • 1 cup water
  • 2 cups of blueberries
  • 1 TBSP Butter

In saucepan, combine sugar and cornstarch. Add water bring to a boil. Boil 3 minutes, stirring constantly. Stir in blueberries. Reduce heat and simmer for 8 to 10 minutes.

Stir in butter.

Cut French Toast into serving sizes, plate them and pour syrup on top, sprinkle powdered sugar and serve.

Stuffed French Toast with Orange Syrup

French Toast

  • Six 1-inch slices of French bread
  • 4 ounces of cream cheese, softened
  • 1/4 cup orange marmalade
  • 3 eggs
  • 3/4 cup milk
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • Dash of ground nutmeg
  • 2 Tablespoons butter or margarine

Orange syrup

  • 1 cup sugar
  • 1 cup butter
  • One 6-ounce can frozen orange juice concentrate.

Cut across the top crust side of the bread and cut a pocket in each slice. In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy. Spoon about 1 tablespoon of cream cheese mixture into every pocket. In a mixing bowl beat eggs, milk, vanilla, cinnamon, and nutmeg till combined. Dip stuffed bread slices into egg mixture. Heat butter or margarine on a griddle, and add stuff bread slices. Fry over medium heat until golden brown, turning once. Serve with warm orange syrup and garnish with orange slice powdered sugar. Makes 8 slices.

Orange Syrup: In a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks.

Plate in a serving platter, sprinkle powdered sugar and serve with orange syrup.

Breakfast Quesadillas

  • 2 Burrito size tortillas or Wraps (I use different flavors for variety and presentation)
  • Grated cheese (I use a mix of Monterrey Jack and Cheddar)
  • Turkey bacon, cooked
  • Whole Green Chiles, roasted until water is not seeping from them
  • 8 Eggs


Warm the griddle to 250 to 300 degrees. Place 2 of the tortillas/wraps on the griddle. Top both with cheese, spreading evenly to edge. Once the cheese is melted, remove the tortillas/wraps to a cookie sheet. Place next two tortillas/wraps on griddle and repeat cheese coverage and melting. Do not stack the tortillas prior to assembly.

Place two eggs in frying pan. Break the yolks and mix the eggs slightly so that the yolk is spread around and will be in every bite when eaten. Cook until yolk is no longer runny. Remove from pan. Repeat three times until all eggs are cooked. 2 eggs per tortilla/wrap.

Place one grouping of eggs (two cooked together) onto one of the cheese covered tortillas. Break another one of the egg groupings in half and place on tortilla so that the entire area is covered as much as possible. Crumble bacon bits over tortillas. Cut the green chilies into thin strips and place on top of bacon. Turn matching tortilla top as the next layer, cheese side down. Place stack onto the griddle and cook until crispy. Turn and cook other side.

Place onto cutting board and cut into 6 sections. Place on serving plate, alternating the tortilla colors. Serve with sour cream and salsa.

Casa Cuma Breakfast Burritos

Green Chili Sauce: This recipe serves 4.

  • 1 TBSP Chopped Onion
  • 2 tsp Minced Garlic
  • ¼ cup drained Mild Green Chili
  • 1 can Chicken or Vegetable Broth
  • ½ tsp Mexican Oregano
  • 1 TBSP cornstarch
  • With 2 TBSP butter, sauté onion until cooked, add 1 TBSP water if needed. Add Garlic and sauté 2 more minutes. Add green chili, then broth and Mexican oregano. Let is simmer.

Bring Green Chili Sauce to a low boil. Mix cornstarch with ¼ cup water and add to mixture, stirring frequently. Add more corn starch mixed with water if necessary. Stir till thickened. Keep warm and stir occasionally.

Preheat oven to 425 degrees.

Spray a cookie sheet with oil spray, and place frozen Tater Tots on the sheet. Allow 6 per burrito. Place in the oven for 25 minutes. Set a timer.

Cook turkey bacon, 1 per person, in a frying pan on medium. Drain on paper towel.

Scramble eggs (2 per person).

Assemble burritos on a plate. On a flour tortilla, add scrambled eggs, shredded cheese, 6 Tater Tots, and 1 slice turkey bacon crumbled onto tortilla. Roll and fold.

Place on cookie sheet that has been sprayed with oil spray. Cover with 1 TBSP Green Chili Sauce and more cheese.

Heat in the oven for 3 minutes (set timer so you don’t lose track of time).

Transfer to serving plate and add more sauce as desired.

Place each plate, one at a time into microwave for 1 minute to be sure that the inside ingredients are hot.

Serve with a lot of love, and just a dab of Sour Cream on top.

Dutch Apple Pancakes


  • 4 Eggs
  • 3/4 cup FLOUR
  • 1/2 tsp SALT
  • 3/4 cup MILK
  • 1/4 cup SUGAR
  • 1/2 tsp CINNAMON


2 APPLES, peeled and very thinly sliced


  • Preheat oven to 425°.
  • Place two glass pie pans in the oven to heat.
  • In a large bowl, beat the EGGS, MILK and SALT on medium speed for 1 minute.
  • Add MILK and hand mix.

In a small bowl, combine the SUGAR and CINNAMON and set aside.

Take the pans out of the oven and put 2 TBSP butter in each pan, moving it around to coat the pan bottoms and sides. Spread the apple slices in the bottom of the pans.

Pour half the batter in each pan.

Sprinkle with the cinnamon sugar.

Bake at 425° for 16 minutes until golden brown and puffy.

Apple Syrup

Grind remaining apples in your favorite pancake syrup. Warm it up.

Cut each pie in 4 pieces, serve two pieces per person, sprinkle powdered sugar and serve while hot with apple syrup.