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Stuffed French Toast with Berry Sauce

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.

4 ServingsPrep: 15 min. Cook: 20 min.

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

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

2 of 2

Stuffed French Toast with Berry Sauce (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (2 each) equals 498 calories, 25 g fat (14 g saturated fat), 171 mg cholesterol, 486 mg sodium, 58 g carbohydrate, 3 g fiber, 12 g protein.