WEEKEND BREAKFAST By Christy Rost   There’s nothing quite as satisfying as watching those final workweek hours tick by, with the promise of a carefree, relaxing weekend ahead. At last, there’ll be time to sleep an extra hour or two, read the morning paper over cups of freshly ground coffee, and savor a glorious breakfast. You know the kind I’m talking about – a restaurant-style breakfast with pretty placemats, flowers on the table, fresh fruit, scrambled eggs and bacon, and cinnamon French toast, dripping with syrup. And grits! Don’t forget the grits! It may sound like a visit to dreamland, but isn’t that what weekends are all about? Just picture yourself sitting on the back porch, listening to birds chirping while a cool, springtime breeze flutters the pages of the newspaper, and there you are, tucking into a plate of Cinnamon French Toast with Hot Blueberry Conserve that looks so pretty, it could grace the cover of food magazines. This week’s recipe is the stuff dreams are made of – easy to fix, unbelievably delicious, and special enough to transform an entire day into a weekend getaway. You work hard all week, so take a little time for yourself this weekend and enjoy a restaurant-style breakfast without leaving home! Cinnamon French Toast with Hot Blueberry Conserve Ingredients: 16 ¾-inch-thick slices French bread, sliced at an angle 1 cup milk ½ teaspoon cinnamon 2 tablespoons margarine 1 tablespoon sifted confectioners sugar, for garnish Warm maple syrup 1 Recipe Hot Blueberry Conserve, for garnish In a large bowl, whip eggs with a fork, add milk, and whip until mixture is well blended. Stir in cinnamon. Soak half of bread slices in egg mixture 2 minutes; then turn and soak bread on other side 1 minute. Meanwhile, preheat a griddle or large skillet over medium-low heat. When the griddle is hot, melt 1 tablespoon of margarine on the griddle and tilt to coat. Place egg-soaked bread slices on griddle, cook 1 ½ to 2 minutes until the bottom of the French toast is golden brown. Turn the slices over and cook 2 minutes more, or until bottoms are golden brown and French toast is cooked through. Cook remaining egg-soaked French bread and serve with a dusting of sifted confectioners sugar, warm maple syrup, and Hot Blueberry Conserve, if desired. Recipe serves 4. Hot Blueberry Conserve Ingredients: 2 cups fresh or frozen blueberries ¼ cup sugar 3 tablespoons water In a medium saucepan, stir together the blueberries, sugar, and water. Cook over medium heat until mixture begins to boil; reduce heat to low. Simmer blueberry mixture 7 to 8 minutes, stirring frequently, until sugar dissolves and mixture thickens. Transfer conserve to a serving bowl. Conserve will thicken as it cools. Spoon over Cinnamon French Toast. Recipe makes approximately 2 ¼ cups conserve. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com