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elliehonlphotography@gmail.com | morgan hill | 408-755-0854 | weddings - portraiture - event photography
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2016 Holiday Memories + Recipe

This year we got to spend Christmas in Phoenix with Michael's family. I loved the two years that I lived in Tempe, so getting to visit is always a highlight. Besides getting to catch up with friends and family, the next best thing is getting to take photos of everyone who will let me! (As an aside, the third best is getting to shop at one of my all time favorite resale shops - My Sister's Closet in Scottsdale.)

This year, I got to have portrait sessions with Michael's two sisters Alisha and Laura, and Michael's parents. I also got to do a family photo session with Mike and Celeste Serbin and their two adorable children. Many thanks to all of them!

I wanted to wish you all the happiest New Year and share some of our 2016 Christmas morning memories. Also, I'm including a recipe for our favorite holiday breakfast: overnight blueberry french toast. It is super easy and melts in your mouth. Cheers!


Michael looking incredibly content on Christmas morning with his plate of blueberry french toast. This is the best document I have of this dish because it went faster than I could snap of photo of it. Here's the recipe!

Overnight Blueberry French Toast (courtesy of Food.com)

(because who has time Christmas morning?!)

30 minutes to prepare, 45 minutes in oven

1 loaf french bread, sliced 1-inch thick

6 large eggs

2 cups milk

1/2 teaspoon ground nutmeg

1 teaspoon vanilla

1 cup brown sugar, divided

1/4 cup butter

1 cup chopped pecans (optional)

2 cups blueberries (fresh or frozen)

Directions:

1. Grease a 13 x 9 inch baking dish.

2. Arrange the bread in a single layer in the dish.

3. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.

4. Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.

5. When ready to bake, preheat the oven to 400 degrees.

6. In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.

7. Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.

8. Bake for 45 minutes until set and golden brown on top.

Serve with warm maple syrup (but we didn't need any).


You know you're an adult when...

You get excited about new bedsheets...

...and organizational tools (we are definitely adults).

Turning on a new generation to the adventures of Harry Potter.

Michael's dad enjoying his photo book we made him from our family vacation rafting down the Grand Canyon. We've had good luck using Mixbooks.com and love their premium lay flat option.