Stuffed french toast with blueberry sauce recipe

Stuffed French Toast with Blueberry Sauce recipe
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- 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 Julie’s 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 Julie’s 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)
Instructions:
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.
Reference: Stuffed french toast with blueberry sauce recipe
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