Stuffed french toast with blueberry sauce

Stuffed French Toast with Blueberry Sauce recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Indulge in a heavenly breakfast treat with our recipe for Stuffed French Toast with Blueberry Sauce. This delightful dish combines thick slices of bread filled with a creamy, sweet cream cheese filling, dipped in a rich egg batter, and cooked until golden brown. To top it off, we serve it with a luscious homemade blueberry sauce that adds a burst of fruity flavor. With its perfect balance of flavors and textures, this recipe is sure to become a favorite morning indulgence.

Keywords: stuffed french toast, blueberry sauce, breakfast, cream cheese filling, indulgent.

stuffed french toast with blueberry sauce details

Stuffed french toast with blueberry sauce, recipe Rating: 4.6
Number of votes:116

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.