Rocky Mountain Blueberry French Toast

Serves: 8
Total Calories: 466


12 slices stale French bread cut into 1-inch cubes
16 ounces cream cheese, chilled and cut into 1-inch cubes
1 cup fresh blueberries, rinsed and drained
12 large eggs
1/3 cup maple syrup
2 cups milk
Blueberry Syrup:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries, rinsed and drained
1 tablespoon unsalted butter


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° 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.

Nutritional Facts:

Serves: 8
Total Calories: 466
Calories from Fat: 244

This Rocky Mountain Blueberry French Toast recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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