Blueberry Orange Stuffed French Toast

Posted April 18th, 2011 in Breakfast, Recipe

Serves 8

Non-Stick Cooking Spray
6 eggs
1 TBS grated Orange zest, divided
Juice of 1 Orange
2 TBS sugar
1 can Oregon Fruit Blueberries, drained reserving syrup
1 teaspoon cornstarch
4oz Light Cream Cheese, softened
1 loaf of Challah bread or other dense, fine grained bread

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

In a medium bowl beat eggs, 1 tsp orange zest, orange juice and sugar until well blended. Pour into a 13×9 inch baking pan and set aside.

Slice bread into 8 equal slices about 1 1/4″ thick. With the tip of a sharp knife cut a pocket in the side of each bread slice.  In a small bowl smash 1/2 cup blueberries into the cream cheese with a teaspoon of orange zest until well blended.  Fill the pockets with a heaping teaspoon of filling. Place filled slices in the egg mixture. Let stand, turning once until egg mixture is absorbed, about  minutes on each side.

Arrange bread on prepared baking sheet. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.

While french toast is baking prepare the topping. 

Whisk corn starch into reserved blueberry syrup in a saucepan over medium heat until thickened and clear. Gently fold in remaining blueberries and remaining 1 teaspoon of orange zest.

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