Blueberry Stuffed French Toast
Blueberry Stuffed French Toast
Ingredients
- 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 (1-¼ inches thick) Italian bread
- 1⁄3 cup sliced almonds
- Blueberry Orange Sauce
Instructions
- 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
Yield: 4 to 6 portions
Per portion: 483 calories, 17 g protein, 74 g carbohydrate, 14 g fat, 432 mg sodium
Number of servings (yield): 4
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