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Quicker Blueberry French Toast

Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves. The fast sauce is out of this world! —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (1-3/4 cups sauce)

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup maple syrup, divided
  • 2 tablespoons blueberry preserves
  • 16 slices French bread (1/2 inch thick)
  • 2 large eggs
  • 1 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • SAUCE:
  • 1 cup sugar
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon butter

Directions

  • Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread.
  • Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
  • Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.
Nutrition Facts
1 serving: 354 calories, 13g fat (7g saturated fat), 62mg cholesterol, 304mg sodium, 55g carbohydrate (38g sugars, 1g fiber), 6g protein.

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