Cyndi Boyer, known in the Dutch Oven world as Momma Boyer and Grand Champion at this year’s IDOS World Championship Cook Off, made this dish for the Breakfast Casserole contest at the National DOG at Bryce Canyon. It placed second in a screaming close contest that had the judges struggling to choose a winner. I love her idea of adding cream cheese to the recipe, the perfect compliment to the blueberries. I added a lemon glaze as a surprise pop to bring it all together and make it a special treat for breakfast. Best of all, this is an easy recipe to make and is sure to be a crowd pleaser at Dutch Oven Gatherings (DOG).
You can put this together the night before or whip it up in the morning - an easy way to make your friends and family smile around the breakfast table.
| Servings | Prep Time |
| 8-10 Hungry Friends | 10 Minutes |
| Cook Time |
| 45-60 Minutes |
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You can put this together the night before or whip it up in the morning - an easy way to make your friends and family smile around the breakfast table.
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Ingredients
Baked French Toast
- 1 Loaf Sourdough Bread about 16 ounces
- 2 Cups blueberries fresh or frozen
- 8 Ounces cream cheese
- 12 eggs
- 2 Cups Half and Half
- 2 Teaspoons vanilla
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 2 Tablespoons sugar
- 1/2 Teaspoon salt
Lemon Glaze
- 2 Cups Powdered Sugar
- 1/2 Cup Half and Half
- 2 Lemons
- 3 Tablespoons butter
Servings: Hungry Friends
Instructions
- Fire up a chimney of about 30 charcoal.
- Prepare a 14-inch camp Dutch oven by spraying with oil or rubbing a pat of butter around the bottom and sides of the oven.
- Slice the sourdough bread into 1-inch thick cubes. Layer about half of the bread in the prepared Dutch oven.
- Sprinkle half of the blueberries around the bread.
- Cut the cream cheese into small chunks and sprinkle half of the cream cheese around the bread and blueberries. Repeat with remaining bread, berries, and cream cheese.
- In a large bowl, whisk together eggs, half and half. vanilla, cinnamon, nutmeg, sugar and salt until spices are distributed evenly in the mixture. Pour over bread, berries, and cream cheese. Bake at 350 F by placing 10 hot charcoals in a circle underneath the oven and 18 hot charcoal around the lid of the oven. Bake for about 45 minutes or until the top is golden brown and the egg mixture in the center has set up.
- To make the lemon glaze, mix together powdered sugar, half and half, juice from the lemons, zest from one lemon, and butter in a small Dutch oven. Place over two or three hot charcoals and stir constantly until butter melts and sugar has dissolved. Let it cool. Drizzle over french toast and watch it disappear!
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