Blueberry Campfire French Toast Recipes

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Steps:

• Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal., Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.

Steps:

• Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
• The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
• To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Steps:

• 1. Prepare campfire or preheat grill to 350 degrees. If you are grilling this you will want to use "indirect" heat. If you have three burners turn the two outside burners on and put this in the middle. Essentially where this is cooking you do not want to have that burner on.
• 2. Arrange bread slices on greased heavy duty tinfoil, double thickness. You want this to be about 24'' x 18''. Bring foil up on sides to make a "pan".
• 3. In a small bowl whisk eggs, milk, syrup, cinnamon and vanilla. Pour mixture over the bread. Sprinkle with nuts (optional) I'm a nut lover. My family not so much but if we are doing a ladies brunch or get together I always add pecans. Sprinkle with 1 c. of the blueberries.
• 4. Place on grill using indirect heat or over campfire on a grill grate. Bake until it is cooked through and the egg is "set". This will take about 30-35 minutes depending on temperature of your campfire or grill. You may want to rotate this if one side is cooking hotter than the other.
• 5. Remove from grill or campfire and let stand for 10 minutes. Sprinkle with remaining blueberries and serve with additional syrup.
• 6. If campfire cooking isn't your style or you are camping and it's raining. You can also make this in an oven. Preheat oven to 350 degrees. Place foil packet on a large baking sheet and baked for about 30 minutes or until heated through and eggs are "set". Let stand 10 minutes and sprinkle with remaining blueberries. Dust with powder sugar and serve with syrup.