Thursday, May 17, 2012

Blueberry-Stuffed French Toast


4 eggs
1/2 cup orange juice
1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar
8 slices Italian bread (1-1/4 inches thick)
1 teaspoon grated orange peel
Dash salt

Blueberry Orange Sauce:

1/8 teaspoon salt
1/4 cup orange juice
1/4 cup water
1-1/2 cups orange segments
1 cup fresh or frozen blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1/3 cup sliced almonds.


Preheat oven to 400 degrees.

Mix the blueberries and 2 tbsps of sugar together in a small bowl. Cut a small pocket into the side of each slice of the bread. Next fill the pockets with roughly about 3 tbsps of the blueberry mix. 
Whisk the eggs, orange peel, salt, orange juice and remaining sugar together in a shallow bowl. Being careful not to squeeze out the filling, dip both sides of the bread into the egg mixture. Place the filled and dipped slices in a greased baking dish and bake for 7 minutes on each side.
While the toast is cooking you can make the sauce. Mix the sugar, cornstarch and salt together in a small saucepan. Bring this mix to a boil and cook until thickened, about 1-2 minutes. Reduce the heat and stir in the oranges and blueberries. Cook this for another 5 minutes or until it’s completely heated.
Serve with the French toast, and sprinkle them with the almonds. 


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