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Blueberry-Stuffed French Toast




Source of Recipe


Marla


List of Ingredients




Blueberry-Stuffed French Toast

French Toast
Cooking spray
6 eggs
1 tsp grated orange peel
2/3 cup orange juice
3 Tbsp sugar, divided
pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1-1/4 inches thick) Italian bread
1/3 cup sliced almonds

Blueberry Orange Sauce
3 Tbs sugar
1 Tbs cornstarch
1/8 tsp salt, optional
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)




Recipe



French Toast
Preheat oven to 400 F. Spray a large baking sheet with cooking
spray.

In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar
and the salt until well blended. Pour into a 13 x 9 x 2-inch baking
pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon
sugar; set aside. With the tip of a sharp knife, cut a 1-1/2-inch
wide pocket in the side of each bread slice. Fill pockets with
reserved blueberry mixture, dividing evenly. Place filled slices in
egg mixture. Let stand, turning once, until egg mixture is
absorbed, about 5 minutes on each side.

Arrange bread on prepared baking sheet; sprinkle with almonds. Bake
until golden brown, about 15 minutes, turning slices after 10
minutes.

Serve with Blueberry Orange Sauce.

Blueberry Orange Sauce
In a cup combine sugar, cornstarch and salt; set aside. In a small
saucepan bring orange juice and 1/4 cup water to a boil. Add
blueberries and orange sections. Return to a boil; cook until
liquid is released from fruit, about 2 minutes. Stir in sugar
mixture; cook, stirring constantly, until sauce thickens, 1 to 2
minutes.