Blueberry Stuffed French Toast

By MJH

Ingredients

• Blueberry Orange Sauce:
• Cooking spray
• 6 eggs
• 1 teaspoon grated orange peel
• 2 ⁄3 cup orange juice
• 3 tablespoons sugar, divide
• 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 tablespoons sugar
• 1 tablespoon cornstarch
• 1 ⁄8 teaspoon salt, optional
• 1/4 cup orange juice
• 1 cup fresh or frozen blueberries
• 1 cup orange sections (about 2 oranges)

Details

Adapted from blueberrycouncil.org

Preparation

Step 1

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 1-½-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 ¼ 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