Charlene's Recipe

Blueberry Stuffed french toast

Category: Breakfast

Serves 5

Cooking spray
6 eggs
2/3 cup orange juice
1 tsp orange peel
3 Tbsp sugar, divided
pinch of salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1 1/4 inches thick) Italian bread
1/3 cup sliced almonds
French Toast: Preheat oven to 400 F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, peel, juice, 2 Tbsp of the sugar and the salt until well blended. Pour into a 13x9x2 inch baking pan; set aside.
In a small bowl combine blueberries and the remaining 1 Tbsp sugar; set aside. With the tip of a sharp knife, cut a 1 1/2 inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange slices after 10 minutes. Serve with blueberry Orange sauce.

Blueberry Orange Sauce:
3 Tbsp sugar
1 Tbsp cornstarch
1/8 tsp salt (optional)
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)
In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.