Inn at Portsmouth Harbor
Bed and Breakfast

Kittery, Maine

Specialty Recipe

Wild Maine Blueberry
Streusel French Toast

Breakfast at the Inn at Portsmouth Harbor is a real treat! A good indication is the empty plates coming back into the kitchen. Working with seasonal and regional ingredients, as fresh as possible, are important priorities. This recipe is one of our most requested and showcases our fabulous wild Maine blueberries! Enjoy!

Ingredients

1 loaf raisin bread

6 extra large eggs

1-1/2 cups milk (non-fat works fine)

1 cup whipping cream (non-fat half & half works too!)

2 teaspoons pure vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg, freshly grated

1/4 cup melted butter

1/2 cup brown sugar

1/2 cup walnuts or pecans, chopped

1 cup cranberry-grape juice

2 Tablespoons cornstarch

4 cups blueberries (the tiny wild ones from Maine are the best!)

3/4 to 1 cup sugar

Juice of 1 lemon

The night before: Coat a 7 x 11-inch baking dish with non-stick spray. Layer bread slices in overlapping rows. Whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg and pour slowly over bread. Cover with plastic wrap and press down to submerge bread. Refrigerate overnight.

In the morning: Preheat oven to 350 degrees. In saucepan melt butter; add brown sugar and nuts to combine. Remove plastic wrap from French toast and top with streusel topping. Bake 40 minutes. Let stand 5 to 10 minutes before serving. To make blueberry sauce, whisk together juice and cornstarch in saucepan. Add berries, sugar, and lemon juice and bring to a boil over medium heat, stirring constantly. Boil about 5 minutes, until thickened. Spoon over French toast.

I like to serve this with slices of grilled ham or bacon on the side. The sauce is wonderful over vanilla ice cream, tapioca pudding, or what have you. It also freezes well!

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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