Stuffed French Toast with Berry Sauce Recipe

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Stuffed French Toast with Berry Sauce Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 large eggs, lightly beaten
  • 1/4 cup whole 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 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).
Originally published as Stuffed French Toast with Berry Sauce in Cookin' Up Country Breakfasts Cookbook 1994, p46

Nutritional Facts

2 each: 498 calories, 25g fat (14g saturated fat), 171mg cholesterol, 486mg sodium, 58g carbohydrate (29g sugars, 3g fiber), 12g protein.

  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon sugar
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon ground cinnamon
  • FRENCH TOAST:
  • 2 large eggs, lightly beaten
  • 1/4 cup whole 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
  1. 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 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).
Originally published as Stuffed French Toast with Berry Sauce in Cookin' Up Country Breakfasts Cookbook 1994, p46

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