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Blueberry-Stuffed French Toast

I came across this recipe in a local newspaper several years ago. The fruity French toast is truly company fare.

8 ServingsPrep: 35 min. Bake: 15 min.

Ingredients

1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
4 eggs, lightly beaten
1/2 cup orange juice
1 teaspoon grated orange peel
Dash salt
BLUEBERRY ORANGE SAUCE:
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup orange juice
1/4 cup water
1-1/2 cups orange segments
1 cup fresh or frozen blueberries
1/3 cup sliced almonds

Directions

In a small bowl, combine blueberries and 2 tablespoons sugar. Cut a
pocket in the side of each slice of bread. Fill each pocket with
about 3 tablespoons berry mixture.
In a shallow bowl, whisk the eggs, orange juice, orange peel, salt
and remaining sugar. Carefully dip both sides of bread in egg
mixture (do not squeeze out filling). Place in a greased 15-in. x
10-in. x 1-in. baking pan. Bake at 400° for 7-1/2 minutes on

2 of 2

Blueberry-Stuffed French Toast (continued)

Directions (continued)

each side; turning gently.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and
salt. Gently whisk in orange juice and water until smooth. Bring to
a boil; cook and stir for 1-2 minutes or until thickened. Reduce
heat; stir in oranges and blueberries. Cook for 5 minutes or until
heated through. Serve with French toast; sprinkle with almonds.
Yield: 8 servings.

Nutrition Facts: 1 piece with 1/4 cup sauce equals 167 calories, 5 g fat (1 g saturated fat), 106 mg cholesterol, 118 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.