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Baked Blueberry-Stuffed French Toast

Recipe courtesy of Gideon Ridge Inn
Yield : 12 servings
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  • French bread -sliced 3/4 inch thick
  • 1 - 8 ounce packages cold cream cheese - cut into 1/2 x 1-inch cubes
  • 3 cups blueberries, fresh or fresh frozen
  • 1/2 cup raisins
  • 14 large eggs
  • 3 cups milk
  • 1/2 cup maple syrup
  • 1/2 tsp. cinnamonFor sauce:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups blueberries, fresh or frozen

The night before - arrange half the slices of bread in a buttered 10- by 15-inch baking dish, leaving some space between the slices.
Place 1 or 2 pieces of the cream cheese over the bread, and sprinkle the blueberries over the cream cheese.
Arrange the remaining bread slices over the first layer of slices. In a large bowl whisk together the eggs, syrup, and the milk. Pour the egg mixture evenly over the bread mixture.
Sprinkle raisins and cinnamon over the top, cover and chill over night.
Bake, covered with foil, in the middle of a 350 degree oven for 30 minutes.
Remove the foil and bake for 30 more minutes until puffed and golden.
To make the sauce: In a small saucepan stir together the sugar, the cornstarch, and the water and cook mixture over moderately high heat, stirring occasionally for 5 minutes, or until thickened.
Stir in the blueberries and simmer the mixture until the berries have burst (10 minutes).
Add the butter and stir until melted.
Serve over the French toast.