Rocky Mountain Blueberry French Toast

Rocky Mountain Blueberry French Toast Recipe

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Vicki Butts (lazyme)


Recipe from Cattail Creek Bed and Breakfast Inn, Loveland.

From Best of the Best from Colorado Cookbook.


☆☆☆☆☆ 0 votes

15 Min
45 Min


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  • 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
  • 1/3 c
    maple syrup
  • 2 c

  • 1 c
  • 2 Tbsp
  • 1 c
  • 1 c
    fresh blueberries, rinsed and drained
  • 1 Tbsp
    unsalted butter

How to Make Rocky Mountain Blueberry French Toast


  1. Generously grease 8 au gratin dishes.
  2. Place 1/2 of the bread cubes in the dishes.
  3. Scatter the cream cheese over the bread and sprinkle with one cup of the berries.
  4. Arrange the remaining bread cubes over the berries.
  5. In a large bowl combine the eggs, syrup, and milk. Mix and pour evenly over the bread-cheese mixture.
  6. Spray the undersides of 8 pieces of foil generously with a vegetable spray and cover each au gratin dish.
  7. Refrigerate overnight.
  8. In the morning, set the dishes out to bring them to room temperature.
  9. Bake in a 350 degree oven, covered, for 25 minutes. Uncover and bake an additional 15 minutes or until puffed and golden.
  10. Serve with Blueberry Syrup.
  11. Blueberry 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.

Printable Recipe Card

About Rocky Mountain Blueberry French Toast

Main Ingredient: Fruit
Regional Style: American

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