Rocky Mountain Blueberry French Toast
By
Vicki Butts (lazyme)
@lazyme5909
6
Recipe from Cattail Creek Bed and Breakfast Inn, Loveland.
From Best of the Best from Colorado Cookbook.
From Best of the Best from Colorado Cookbook.
Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
15 Min
Cook:
45 Min
Method:
Bake
Ingredients
- 12 slice
- stale french bread, cut into 1-inch cubes
- 16 oz
- cream cheese, chilled and cut into 1-inch cubes
- 1 c
- fresh blueberries, rinsed and drained
- 12 large
- eggs
- 1/3 c
- maple syrup
- 2 c
- milk
- 1 c
- sugar
- 2 Tbsp
- cornstarch
- 1 c
- water
- 1 c
- fresh blueberries, rinsed and drained
- 1 Tbsp
- unsalted butter
BLUEBERRY SYRUP:
How to Make Rocky Mountain Blueberry French Toast
- 1Generously grease 8 au gratin dishes.
- 2Place 1/2 of the bread cubes in the dishes.
- 3Scatter the cream cheese over the bread and sprinkle with one cup of the berries.
- 4Arrange the remaining bread cubes over the berries.
- 5In a large bowl combine the eggs, syrup, and milk. Mix and pour evenly over the bread-cheese mixture.
- 6Spray the undersides of 8 pieces of foil generously with a vegetable spray and cover each au gratin dish.
- 7Refrigerate overnight.
- 8In the morning, set the dishes out to bring them to room temperature.
- 9Bake in a 350 degree oven, covered, for 25 minutes. Uncover and bake an additional 15 minutes or until puffed and golden.
- 10Serve with Blueberry Syrup.
- 11Blueberry Syrup:
Combine the sugar, cornstarch, and water over medium-high heat. Cook for 5 minutes or until thickened. Stir occasionally. Stir in the blueberries and simmer for 10 minutes or until the blueberries burst. Add the butter. Stir until melted. Drizzle over French toast.
