Blueberry-Stuffed French Toast
Preheat oven to 400 degrees. Prepare a large baking sheet by spraying generously with cooking spray.
- 6 large eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 Tablespoons sugar - divided
1 pinch salt
1 cup fresh blueberries (or thawed and drained frozen berries)
8 slices Italian bread (about 1 and 1/2 inch thick)
1/3 cup sliced almonds
In a medium bowl, beat the eggs with the orange peel, orange juice, 2 Tablespoons of the sugar and the salt. Mix until well-combined. Pour mixture into a 13 x 9 x 2-inch baking pan (or similar shallow pan); set aside.
In a small bowl, toss the blueberries in the remaining 1 Tablespoon of sugar; set aside.
With the tip of a sharp knife, cut a 1 and 1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in the egg mixture. Let stand, turning once, until the egg mixture is absorbed - about 5 minutes on each side.
Arrange the soaked bread slices on the prepared baking sheet and sprinkle evenly with almonds. Bake until golden brown - about 15 minutes - turning the slices after 10 minutes.
Serve with butter and maple sugar, with powdered sugar, or try the recipe below for a special Blueberry Orange Sauce.
Bonus Recipe: Blueberry Orange Sauce
- 3 Tablespoons sugar
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 1/4 cup orange juice
- 1/4 cup water
- 1 cup fresh or frozen blueberries
- 1 cup orange sections - about 2 oranges
This will make about 2 cups of topping.
In small bowl, mix together the sugar, cornstarch and salt. Set aside.
In a small saucepan, bring orange juice and 1/4 cup water to a boil. Add the blueberries and orange sections. Return to a boil and cook until liquid is released from fruit - about 2 minutes. Stir in sugar mixture and reduce heat to simmer. Stir constantly until the sauce thickens - about 2 minutes.
Thick French toast slices filled with sweetened fresh blueberries and topped with blueberry orange sauce.
Mr Breakfast would like to thank schweet for this recipe.
Recipe number 2908. Submitted 8/17/2010.