We serve our GF version of The Good Table’s french toast for dessert during the summer.  Fresh Maine blueberries, a loaf of Udi’s White, organic maple syrup from New Hampshire, dollops of whipped cream, and you’re set to go!

Blueberry “Pain Dessert” or Le Cape French Toast – Serves 6-12 depending on how generous you make the portions

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INGREDIENTS:

8 extra large organic eggs

1/2 cup half and half

1/2 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1 8 oz. package cream cheese, slightly softened

1 pint fresh blueberries, washed and well dried

1 frozen loaf GF bread (we use Udi’s White for this recipe, but use your favorite relatively soft GF bread) 12-14 slices

6 tablespoons unsalted butter for cooking

4-8  ounces real maple syrup (splurge on the good stuff!)

1 cup heavy cream or 1 pint vanilla ice cream

DIRECTIONS:

1.  Combine the eggs, half and half, cream, sugar, and cinnamon in a medium bowl.  Beat with a hand beater to mix well. Pour into an 9 x 12 baking pan suitable for soaking the bread.

2.  Lay out the slices of bread on a flat surface and spread each slice with a little cream cheese, evenly distributing the 8 ounces.  This will be easier to do when the bread is out of the freezer since GF bread tends to be a little fragile.

3.  Evenly distribute the blueberries on half the slices.  Cover with the other slices to make sandwiches. This can be done ahead, wrapping and refrigerating until 40 minutes before cooking and serving.

4.  Soak the sandwiches in a (9 x 12) baking pan for 30 minutes, flipping them with a metal spatula after 15, to insure both sides are well soaked with the custard batter. Spoon the extra batter over the side that’s up to promote a deep soak.

5.  Heat a skillet large enough to cook 3-4 Pain Dessert sandwiches at a time over a medium (flame). Add 2-3 tablespoons of butter and fry until golden on both sides.

6.  Cut in half diagonally and serve with lightly sweetened whipped cream or ice cream, 1-2 tablespoons of warm maple syrup, and a small portion of fresh blueberries scattered around the edges.

For a more formal party cut heart shapes out of center of the bread slices and carry on as described above.

Assembling the ingredients

Measuring the cinnamon into the mix

Preparing to hand beat

Spreading the blueberries to dry

Slicing the end off the “heels”

Spreading the cream cheese

A layer of blueberries

Putting on the tops

Ready to wrap for later soaking

Wrapped and in the ‘frige

Spooning extra custard batter on top to help fully soak the bread

Flipping after the first sides are grilled

Delicious breakfast… err, dessert