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 votes0
Serves:
8
Prep:
15 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
12 slicestale french bread, cut into 1-inch cubes
-
16 ozcream cheese, chilled and cut into 1-inch cubes
-
1 cfresh blueberries, rinsed and drained
-
12 largeeggs
-
1/3 cmaple syrup
-
2 cmilk
-
BLUEBERRY SYRUP:
-
1 csugar
-
2 Tbspcornstarch
-
1 cwater
-
1 cfresh blueberries, rinsed and drained
-
1 Tbspunsalted butter
How to Make Rocky Mountain Blueberry French Toast
- Generously grease 8 au gratin dishes.
- Place 1/2 of the bread cubes in the dishes.
- Scatter the cream cheese over the bread and sprinkle with one cup of the berries.
- Arrange the remaining bread cubes over the berries.
- In a large bowl combine the eggs, syrup, and milk. Mix and pour evenly over the bread-cheese mixture.
- Spray the undersides of 8 pieces of foil generously with a vegetable spray and cover each au gratin dish.
- Refrigerate overnight.
- In the morning, set the dishes out to bring them to room temperature.
- Bake in a 350 degree oven, covered, for 25 minutes. Uncover and bake an additional 15 minutes or until puffed and golden.
- Serve with Blueberry Syrup.
- 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.
