Blueberry-Stuffed 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)
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.
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