I can’t decide if this bread is best topped with a hefty smearing of peanut butter, butter, cream cheese, a slice of brie, or used as french toast. What do you think?
At this VERY moment, I’m leaning towards a huge glob of peanut butter. But ask me again around lunch time and I’m guessing I’d enjoy a slice with some brie, and maybe a salad to make it a meal. And for dessert? I’d smear a slice with cream cheese and maybe sprinkle on some cinnamon and sugar. Or wait, what about spreading a little Nutella on a slice? Oh geez. I’m about to go down the rabbit hole of ‘bread toppings.’ I’ll stop while I’m ahead.
Bottom line: this bread is a must! It’s the same basic sourdough bread I’ve been making on a semi-weekly basis for the past month, just with some blueberry preserves rolled up in the dough. Totally easy! The bread can be baked, cooled and frozen also. In fact, I have a loaf in my freezer right now. I plan on taking it out around Easter and using it for Easter brunch. Baked Blueberry French Toast, anyone?
Don’t like blueberry preserves? Try any fruit spread you like! Orange marmalade, apricot jam, grape jelly, and the list goes on…