Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Saturday, September 24, 2011

Maples Inn Blueberry Stuffed French Toast with Blueberry Sauce

This recipe is courtesy of the Maples Inn, Bar Harbor, Maine.  You may recognize the Maples Inn name from a previous post "Inn Keeping-101" when Betsy and I tried our hand at running an inn for a week when her brother Mark (the real Inn Keeper) was out of town for a week.

I was excited when Mark allowed us to share this delicious recipe with our blog readers for a couple of reasons.  One, it is really delicious!  Two, it is prepared the night before so you can visit with your guests instead of freaking out in the kitchen the morning of your brunch.  And third, it is a tried-and-true recipe that is a guest favorite at the inn; was requested and published in Gourmet magazine.  If that isn't enough...the recipe was requested by Bakers Square and Village Inn Restaurants to be a featured menu item in their "Legendary Recipes, Legendary Restaurants" promotion.  

This was the menu at Bakers Square when they were serving the French toast.

This recipe serves 9-12.  At the Inn, we serve it with maple sausage and fresh fruit.  It is a great way for people to get prepared for their day of sightseeing in Bar Harbor and Acadia National Park.

French Toast Recipe


    12 slices of thick bread (Texas Toast)
    2- 8 ounce packages of cream cheese
    1 cup of fresh or frozen blueberries
    10 eggs
    1/3 cup maple syrup
    2 cups milk
    1 teaspoon ground cinnamon


     Spray the bottom of a 9x13" glass baking dish with vegetable spray.  Remove the crusts from the bread and cut into 1-inch cubes.  Place half the cubes of bread in the dish and reserve the other half.  Cut the cream cheese into small cubes and place on top of the bread.  (Note:  I find it easier to cut the cream cheese after it has been in the freezer for 1-2 hours.)  Evenly distribute the blueberries over the cream cheese.  Top with remaining bread.

     Beat the eggs.  Stir in the maple syrup and milk until well combined.  Pour egg mixture over bread and sprinkle with cinnamon.  Wrap tightly with plastic wrap and refrigerate overnight.

     Cover the French Toast with aluminum foil and place in the middle of a preheated 350F degree oven. Bake for 30 minutes.  Remove the foil, and bake and additional 30 minutes or until the center is set and golden. Let French toast sit for 7-10 minutes before cutting.

     Pour blueberry sauce (recipe follows) over French toast and serve.

Blueberry Sauce

    1 cup water
    1 cup sugar
    2 tablespoons corn starch
    2 cups fresh or frozen blueberries (divided)
    1 tablespoon butter

     Combine the water, sugar, corn starch and 1 cup blueberries in a saucepan and cook over medium heat until it thickens. Add the remaining cup of blueberries and the butter.  Stir and cook for another 5 minutes or until heated.  (The sauce may be prepared ahead and kept refrigerated for 4-5 days.  Re-heat before serving.)

The way we serve it at the Inn...if you are still hungry after your first course of pastries,
 fresh fruit, and yogurt...then you'll be stuffed after this.

Above is the front cover of the menu at Bakers Square.  (There was also a Texas
steak house featured in the promotion.)

Click on the video below in order to see the television advertisement.

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