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.
Blueberry and Cream Cheese Stuffed French Toast
Ingredients
French Toast
- 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
Blueberry Syrup
- 1 cup sugar
- 1 Tbsp cornstarch
- 1 cup water
- 1 cup fresh blueberries, rinsed and drained
- 1 Tbsp butter
Preparation
French Toast
- 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
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.
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{ 20 comments… read them below or add one }
This dish is fabulous! I made it this morning for my boyfriend and Mom. They both LOVED it! The picture is was caught my eye. Yummy!!! Thanks for such a great recipe!
Thanks for letting me know…so glad to hear you enjoyed it too!
Doesn’t this look beautiful and perfect for Christmas morning. I love our Junior League books and for some reason take pride in them, even though I’ve had nothing to do with their production. :-) I lost my hard drive a few weeks ago and am finally recapturing all the blogs I followed. I’ve got some wonderful catching up here at your place.
Ouch…I know how much that hurts. Which is why I now have an external hard drive and online backup!
I do love our JL books; think they’re some of the best I’ve ever seen. I don’t think I’ve ever made something from any one of them that I didn’t love.
We’re making this dish ourselves for Christmas breakfast because we can make it the night before and also because I had to promise my daughter Lauren. Company ate the piece I ‘thought’ I had squirreled away for her! Happy Holidays Lea Ann; hope you do make our next Rocky Mountain Food Bloggers event!
Oh my god, this sounds amazing. And I love, love, LOVE the fact that it can be made the night before. Next time I’m having people over for brunch, I’m sooooo making this.
Do it! It’s really easy too…no big prep work and a really wonderful dish. Let me know, OK?
Oh. God. This plus a champagne cocktail would make the rest of any day seem so lame that you may as well go straight back to bed afterwards.
Hehe…so I guess the trick would be to just keep drinking the cocktails all day, huh?
Tasty brunch Barbara! Seems to be a not-to-complicated recipe that will be a hit with all guests. Im trying to make Friday work but with 6 days (from Friday) till crazy Euro trip, it might be pushing it. I always appreciate you including me.
I hope you can make it but understand if you can’t! If not, we’ll get together again after the holidays I’m sure!
Decadent.. and absolutely perfect for brunch!! I do a breakfast dish for work and so am always looking for new recipes and guess what? This one is going to the top of the list!!!
I think Junior League cookbooks are incredible – the ones I have are full of wonderful recipes and I love the the money goes to a worthy cause!!
Really very easy and so far…has been a big hit! Served for brunch but also served last night to neighbors for ‘brinner’ – tried to save a little piece for my daughter but someone stole into the kitchen and finished it off; guess that means it was a hit!
This makes a big pan; it can be halved and put into an 8X8″ dish too.
Was this taken with your point and shoot? It’s pretty phenomenal–and it looks great! Thanks again for having us over on Sunday–it was a treat.
Thank you Mary, mean a lot coming from you. It was taken with my P&S; I won’t deny it’s a good one, but just not capable of using with lenses so it was time for an upgrade. Would love to get together sometime and learn from a more experienced Canon user. I’ll cook!
Dear Barb, Thanks again for having us and for serving this fabulous French Toast Bake on Saturday! I will make note of it in my Colorado Collage copy. I also have enjoyed our Junior Leagues cookbooks. My favorite is Colore. Their dishes are always a success. Wishing you a great day. Kirsten (say “Hi” to Abby from me).
This is an exceptional sounding recipe–and absolutely perfect for a cold winter day. Thank you for sharing!
Dan @ Casual Kitchen
Thanks Dan…leftover will be served tonight for what I call Brinner…also an excuse to have a Mimosa this evening!
omg. this looks absolutely incredible – I want one!
Make one..really not hard; and of course, just sub some gluten free bread for the French bread and you’re got a GF version!
Seriously? Wow! What an incredible and perfect brunch dish. Made the night before and on the plate looking as fabulous and mouthwatering as this? I love it! Like a fancy version of a blintz! Barbara, I love it! And I’d love to taste it.