Lemon Berry French Toast Pudding

 This dish was so easy and so pretty! Also it tastes amazing and that’s always good!

1/2 cup cream
1 tsp salt
1 tsp vanilla
1/4-1/2 cup sugar
2 packages of cream cheese
2 dozen eggs (seems like a lot but you use it all)
1-2 cups of Frozen Blueberries (can also use jam*)
Sandwich loaf (only use half)

Optional 

1 lemon

Few leaves of fresh basil

Crack eggs into metal bowl

Mix well and then add vanilla, salt, and sugar

Slice cream cheese into thin slices

Cut bread slices into quarters

If using lemons cut in half, then half again, then thinly cut out slices. If there is a think rind cut that part off too. It is important you cut these as thin as you can!

Pour a bit of the egg mix into your Dutch oven (tip: remix egg solution before you pour it every time to keep sugar from sinking to bottom)

Then you will create the first layer by laying out the bread pieces evenly until they are tightly fitted, and then adding the cream cheese slices. With the cream cheeses spread it out but don’t cover all of the bread, leave roughly half/a third of the bread uncovered. Then sprinkle evenly some blueberries and, if using, lemon slices.

Pour out more egg mixture until you have covered everything within and then add the layers of bread, cream cheese, and toppings again. I usually only make 2 layers and on the top of the second later, after I have poured out the remaining egg mixture, I will make some design on the top to make the dish look a bit fancier. Maybe a ring of lemon slices or swirls of jam, just get creative here!

Then throw the Dutch oven on your briquettes (adding several on top too, of course) and let cook.

Rotate every 10-15 minutes and check it after 25 minutes. It took me roughly 40 minutes to cook last time but cooking time can vary with the heat of the coals. Don’t open too much though as it will make the dish puff up less. It is ready when the top is a light golden brown.