Stuffed French Toast With Berry Sauce Recipe
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 inch 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
In a mixing 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.
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.
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