Blueberry Stuffed French Toast

By courtneyepowell

Ingredients

• Blueberry Orange Sauce:
• 6 eggs
• 1 t grated orange peel
• 2/3 c orange juice
• 3 T sugar, divided
• Pinch salt, optional
• 1 c fresh or frozen blueberries, thawed and drained, if frozen
• 8 slices (1 1/4 in thick) Italian bread
• 1/3 c sliced almonds
• 3 T sugar
• 1 T cornstarch
• 1/8 t salt, optional
• 1/4 c orange juice
• 1 c fresh or frozen blueberries
• 1 c orange sections (about 2 oranges)

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and set aside.

In a medium bowl beat eggs, orange peel and juice, 2 T sugar and the salt until well blended. Pour into a 13x9x2 in baking pan and set aside.

In a small bowl, combine the blueberries and remaining 1 T sugar.

With the tip of a sharp knife, cut a 1 1/2 in wide pocket in the side of each bread slice. Fill pockets with the blueberry mixture, dividing evenly. Place filled slices into the egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 mins on each side. Arrange bread on the prepared baking sheet and sprinkle with almonds.

Bake until golden brown, about 15 mins, turning slices after 10 mins. Serve with Blueberry Orange Sauce.

To make the sauce:
In a cup combine sugar, cornstarch and salt. Set aside.

In a small saucepan bring orange juice and 1/4 c water to a boil. Add blueberries and orange sections and return to a boil.

Cook until liquid is released from fruit, about 2 mins, then stir in sugar mixture.

Cook, stirring constantly, until sauce thickens, 1-2 mins.