Blueberry-Orange French Toast

By beltranm

Prep Time
35 min
Total Time
9 Hr

Use day-old bread to make the French toast.

Prepare the syrup up to 1 day ahead of time, and store it covered in the refrigerator.

1 Serving (1 Slice)Calories 240(Calories from Fat 80),Total Fat 9g(Saturated Fat 3g,Trans Fat ncg),Cholesterol 90mg;Sodium 280mg;Total Carbohydrate 36g(Dietary Fiber 2g,Sugars ncg),Protein 6g;Percent Daily Value*:Calcium ;Exchanges:2 Starch;1/2 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:nc;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Blueberry-Orange Syrup
• 1/3 1/3 1/3 cup sugar
• 1 1 1 teaspoon cornstarch
• 1/4 1/4 1/4 cup orange juice
• 2 2 2 cups fresh or Cascadian Farm® frozen organic blueberries
• French Toast
• 16 16 1 slices French bread, 1 inch thick
• 1/2 1/2 1/2 cup orange marmalade
• 6 6 6 eggs
• 1 1/2 1 1/2 1/2 cups half-and-half
• 1/4 1/4 1/4 cup sugar
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 2 2 2 teaspoons vanilla
• 1/4 1/4 1/4 cup margarine or butter, melted

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

1 In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
2 Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
3 Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.