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Blueberry-Stuffed French Toast

 Blueberry-Stuffed French Toast
A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. — Myrna Koldenhoven, Sanborn, Iowa
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 Eggland's Best Eggs
  • 1/2 cup orange juice
  • 1 teaspoon grated orange peel
  • Dash salt
  • SAUCE:
  • 1/4 cup orange juice
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1-1/2 cups orange sections
  • 1 cup fresh or frozen blueberries
  • 1/3 cup sliced almonds, toasted

Directions

  • Preheat oven to 400°. In a small bowl, toss blueberries with 2
  • tablespoons sugar. Cut a pocket horizontally in each slice of bread.
  • Fill with blueberries.
  • In a shallow bowl, whisk eggs, orange juice, orange peel, salt and
  • remaining sugar. Dip both sides of bread in egg mixture, being
  • careful to not squeeze out berries. Place in a greased 15x10x1-in.
  • baking pan. Bake 14-17 minutes or until golden brown, carefully

2 of 2

Blueberry-Stuffed French Toast (continued)

Directions (continued)

  • turning once.
  • Meanwhile, in a small saucepan, whisk the first five sauce
  • ingredients until smooth. Bring to a boil, stirring constantly; cook
  • and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit
  • and heat through. Serve French toast with sauce; sprinkle with
  • almonds. Yield: 8 servings.
Nutritional Facts: 1 slice with 1/4 cup sauce and 2 teaspoons almonds 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.