Blueberry and Cream Cheese French Toast
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
8-10Hungry Friends 10Minutes
Cook Time
45-60Minutes
Servings Prep Time
8-10Hungry Friends 10Minutes
Cook Time
45-60Minutes
Ingredients
Baked French Toast
Lemon Glaze
Instructions
  1. Fire up a chimney of about 30 charcoal.
  2. 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.
  3. Slice the sourdough bread into 1-inch thick cubes. Layer about half of the bread in the prepared Dutch oven.
  4. Sprinkle half of the blueberries around the bread.
  5. 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.
  6. 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.
  7. 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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