Blueberry Stuffed French Toast (skinny)

By learen

Ingredients

• 1 1/2 c fresh or frozen blueberries
• 3 T sugar, divided
• 8 slices Italian bread (1 1/4 in thick)
• 4 eggs, lightly beaten
• 1/2 c orange juice
• 1 t grated orange peel
• dash salt
• Blueberry orange sauce
• 3 T sugar
• 1 T cornstarch
• 1/8 t salt
• 1/4 c orange juice
• 1/4 c water
• 1 1/2 c orange segments
• 1 c fresh or frozen blueberries
• 1/3 c sliced almonds

Preparation

Step 1

In a small bowl, combine blueberries and 2 T sugar. Cut a pocket in the side of each slice of bread. Fill each pocket with about 3 T blueberry mixture.

In a shallow bowl, whisk the eggs, orange juice, orange peel, salt and remaining sugar. Carefully dip both sides of bread in egg mixture (do not squeeze out filling) Place in a greased 15x10 baking pan. Bake at 400 for 7.5 min per side.

Meanwhile, in a small saucepan, combine the sugar and cornstarch and salt. Gently whisk in orange juice and water until smooth. Bring to a boil; cook and stir for 1-2 min or until thick. Reduce heat; stir in oranges and blueberries. Cook for 5 min or until heated through. Serve with French toast; sprinkle with almonds.