Thunder Roads Colorado Magazine Volume 11 Issue 8 | Page 19

Tasty Recipes All of these recipes have been kitchen tested and biker approved. Stuffed French Toast with Blueberry Syrup This is a great make ahead breakfast or brunch item. Super easy and very delicious!! French Toast: 1 loaf French bread, sliced and cubed, approximately 6 cups of 1 1/2 inch cubes 2 8-oz. packages cream cheese, cubed 1 cup blueberries 10 large eggs 1/2 cup maple syrup 2 cups whole milk Blueberry Syrup: 1 cup sugar 1 Tbs cornstarch 1 cup water 1 cup fresh blueberries, rinsed and drained 1/4 cup maple syrup 1 Tbs butter French toast: Grease13X9” baking pan. Place half of the bread cubes evenly in pan. Scatter cream cheese cubes on top and sprinkle with blueberries. Arrange remaining half of bread cubes on top. Combine eggs, syrup and milk and pour over bread mixture. Cover with foil and chill overnight. Remove Pan from refrigerator and allow to come warm for 30 minutes Preheat oven to 350° Bake covered 30 minutes, then uncover and bake 30 more minutes until puffed and brown and is no longer “jiggly”. Serve with Blueberry Syrup Blueberry Syrup: In small saucepan combine sugar, cornstarch and water and heat over medium high heat. Cook, stirring occasionally for 5 minutes or until thickened. Add 1 cup of blueberries and simmer, stirring occasionally until most berries have burst, about 10 minutes. Add butter to the syrup and stir until well blended. Transfer to serving bowl. Cut French toast into individual pieces and serve with the blueberry syrup. Pepper Prosciutto Baked Eggs 3 Medium yellow or red bell peppers, halved lengthwise 3 oz thinly sliced prosciutto, divided 6 eggs 2 Tbs Parmesan cheese 1 Tbs chopped fresh herbs, such as basil, tarragon or rosemary Preheat oven to 400 degrees. Remove seeds and scrape insides of pepper halves, being careful not to break through skin. Place peppers, cut side up, on baking sheet and bake 15 minutes. Remove from oven. Line pepper halves with prosciutto and carefully break 1 egg into each half. Return to oven and bake 7 minutes. Remove from oven. Sprinkle each egg with salt pepper and 1 teaspoon of Parmesan. Bake an additional 1 - 2 minutes just until cheese begins to melt. Watch carefully, making sure not to overcook egg. Remove from oven and top with herbs and serve immediately.