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Friday, July 10, 2015

Dutch Oven Blueberry Cream Cheese French Toast

Dutch Oven Blueberry Cream Cheese French Toast

Last month we headed down to Bryce Canyon in Southern Utah for the National Dutch Oven Gathering, they had a little contest for breakfast one morning. The topic was "Breakfast Bread" - not wanting to make cinnamon rolls or the likes - this is what I came up with.....

Blueberry Cream Cheese French Toast


1 loaf of French bread cut into cubes
2 pkgs. cream cheese cut into cubes
1 C blueberries
       together in a 12" Dutch Oven (or 9x13 pan)


12 lg. eggs
2 C Milk
1 tsp. Vanilla
1/3 C Maple syrup
       together and pour over the top and refrigerate overnight
Next morning place 9 coals on the bottom and 18 coals on the top and bake till golden brown...about an hour.


1 C sugar
2 tbsp. corn starch
1 C water,
bring to a boil, stir consistently for 3-4 minutes, mix in 1 C blueberries, reduce heat to a simmer for 10 minutes until the blueberries burst. Stir in 1 table spoon of butter and pour over the baked French toast.

...- it was nice to prep part of it, the evening before, so all I had to do was add briquettes and make the syrup, and breakfast was ready.

This was a nice breakfast in a beautiful canyon, with some amazing people!

Have fun Cookin'
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