Stuffed french toast with blueberry sauce

Stuffed French Toast with Blueberry Sauce recipe


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4198
Internet Cookbook
Other Bed and Breakfast, Country

Ingredients for half batch>(2 servings)
Filling:
½ package. (8 ounces) cream cheese, softened
1/2 Tablespoon sugar
1/2 teaspoon grated orange peel
1/8 teaspoon cinnamon
French Toast:
2 eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla
4 slices Julies homemade bread (3/8 thick)
Syrup:
1/4 cup water
1/8 cup Vermont maple syrup
1 Tablespoon sugar
1/2 Tablespoon cornstarch
3/4 cup frozen blueberries (large blueberries work well)
Ingredients for whole batch>(4 servings)
Filling:
1 package. (8 ounces) cream cheese, softened
1 Tablespoon sugar
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
French Toast:
4 eggs, lightly beaten
1/2 cup milk
2 teaspoons vanilla
8 slices Julies homemade bread (3/8 thick)
Syrup:
1/2 cup water
1/4 cup Vermont maple syrup
2 Tablespoons sugar
1 Tablespoons cornstarch
1-1/2 cup frozen blueberries (large blueberries work well)

In a medium mixing bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside.

In a shallow bowl, combine eggs, milk and vanilla. Spread filling mixture on both slices of bread; press the bread together. Dip bread in egg mixture on both sides, fry on a greased hot griddle for 3-4 minutes per side or until golden brown.

For syrup:combine water, maple syrup, sugar and cornstarch in a medium saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer 5-7 minutes or until berries are tender. Serve over French toast.


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