Stuffed French Toast with Berry Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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As the oldest of seven children growing up on a farm, if I wasn't milking the cows, I was making the meals. My love for cooking has continued through the years. Ingredients:
filling: |
1 package (8 ounces) cream cheese, softened |
1 tablespoon sugar |
1 teaspoon grated orange peel |
1/4 teaspoon ground cinnamon |
french toast: |
2 eggs, lightly beaten |
1/4 cup milk |
1 teaspoon vanilla extract |
8 slices french bread (1-in. thick) |
syrup: |
1/2 cup water |
1/4 cup maple syrup |
2 tablespoons sugar |
1 tablespoon cornstarch |
1-1/2 cups loose-pack frozen blueberries |
Directions:
1. In a bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside. In a shallow bowl, combine eggs, milk and vanilla. Cut a pocket in the crust of each slice of bread. Stuff each pocket with 1-2 tablespoons filling. 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 saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer for 5-7 minutes or until berries are tender. Serve over French toast. Yield: 4-6 servings (1-1/2 cups syrup).
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