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Stuffed French Toast with Berry Sauce

 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 Eggland's Best 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).
Nutritional 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.