Blueberry-Stuffed French Toast

Recipe Ingredients

		Cooking spray - as needed
6		Eggs
1 teaspoon	5ml	Grated orange peel
2/3 cup	157ml	Orange juice
3 tablespoons	45ml	Sugar - divided
3		Salt - (optional)
1 cup	237ml	Fresh or frozen blueberries - thawed, and
		Drained, if frozen
8		Italian bread, 1 1/4" thick
1/3 cup	30g / 1.1oz	Sliced almonds
		Blueberry Orange Sauce
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Cornstarch
1/8 teaspoon	0.6ml	Salt - (optional)
1/4 cup	59ml	Orange juice
1 cup	237ml	Fresh or frozen blueberries
1 cup	237ml	Orange sections - (abt 2 oranges)

Recipe Instructions

French Toast: Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray.

In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13- by 9- by 2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon 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 bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce.

Blueberry Orange Sauce: 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, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

This recipe yields 4 servings.

Source:
North American Blueberry Council at http://www.blueberry.org

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