This recipe is from a cookbook called ‘Colorado Collage’ which is one of a series of cookbooks put out by the Junior League of Denver. I bought their first cookbook, ‘Colorado Cache’ which was spiral bound, when I moved to Denver 25 years ago. I had to replace it years ago as that spiral bound edition could not tolerate much use and the one I now have indicates that 985,000 copies were sold as of January, 2000…if that’s any measure of how popular these cookbooks are. All of the series following ‘Colorado Cache’ have been hardbound and are filled with recipes that never disappoint. I know…I have every one of them!
I did a giveaway earlier this year for their most recent edition called ‘Colorado Classique’ which included this wonderful main course steak/salad combo from a local Denver restaurant and I look forward to something new I’m making this weekend too.
I never doubt the success of a dish from one of their books and this Blueberry Stuffed French Toast is no exception. I first made it a couple of years ago when a group of self proclaimed ‘Martha’s’ got together for brunch. We all loved to cook and had self titled our group after you know who and it’s stuck; we still do the occasional Martha brunch.
Those were always fun meals; we started with ‘our’ signature champagne cocktail (I’m sure that added to the ‘fun’) and everyone showed up ‘game on’ – bringing amazing food to our little group. It’s been a couple of years but I’m now recalling a bacon wrapped polenta dish I once made..guess I need to get that done again soon too!
I haven’t made this blueberry and cream cheese stuffed french toast for a couple of years but this past Saturday I was thrilled to host four other Denver area food bloggers for a brunch meet and greet at my home and decided it would be perfect. What I love about it in addition to the fabulous taste? It’s made the night before so it’s a great time saver the morning of an event; just pop it in the oven and it bakes while coffee is made and last minute details are managed. Served with a homemade blueberry sauce? What can I say…do it for your loved ones and YOU this holiday season.
A great make ahead dish the night before for a special breakfast.
- 1 loaf French bread, sliced and cubed
- 2 8-oz. packages cream cheese, cubed
- 1 cup blueberries
- 12 large eggs
- 1/2 cup maple syrup
- 2 cups milk
- 1 cup sugar
- 1 Tbsp cornstarch
- 1 cup water
- 1 cup fresh blueberries, rinsed and drained
- 1 Tbsp butter
- Preheat oven to 350°.
- Grease13X9" baking pan.
- Place half of the bread cubes evenly in pan.
- Scatter cream cheese cubes on top and sprinkle with blueberries.
- Arrange remaining half of bread cubes on top.
- Combine eggs, syrup and milk and pour over bread mixture.
- Cover with foil and chill overnight.
- Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown.
- Serve with Blueberry Syrup
- In small saucepan combine sugar, cornstarch and water and heat over medium high heat.
- Cook, stirring occasionally for 5 minutes or until thickened.
- Add 1 cup of blueberries and simmer, stirring occasionally until most berries have burst, about 10 minutes.
- Add butter and stir until melted.
- Transfer to serving bowl.
- Place French Toast on individual serving plates and top with Blueberry Syrup.