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April 2009 Issue
Blueberry Stuffed French Toast
by Ronda L. Halpin
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If you've got any springtime company, consider a make ahead morning meal. While stratas and the like are traditional favorites, this month's fruity stuffed French toast is a decadent way to start the day. Consider pairing it with some spicy sausage, fresh fruit and hot coffee and you will have a morning spread that will delight and satisfy your guests. You can either sit down to the meal formally or set out plates and let people linger over the meal while reading the paper or sitting out on the porch.

You can substitute other fruit for the blueberries. Raspberries require a little more sugar added to the sauce, but peaches, cherries, strawberries and even apples work equally as well. Consider combinations for something really special. Peaches and blueberries, blackberries or raspberries would be especially lovely.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Blueberry Stuffed French Toast

  • 3 c. frozen blueberries
  • 2 T. sugar
  • 1/4 c. amaretto
  • 1 T. cornstarch
  • 8 eggs
  • 1 T. milk
  • 6 oz. vanilla yogurt
  • 1/2 tsp. almond extract
  • Pinch salt
  • 12 thick slices soft white bread
  • Cooking spray
  • 1/4 c. coarse sugar
  • 1/4 c. sliced almonds or other nuts
Combine the blueberries and the sugar in a medium saucepan and heat gently over medium heat. Mix the amaretto and the cornstarch and add to the berries. Still constantly until thickened and bubbling. Remove from the heat and allow to cool.

In a shallow dish, whisk together the eggs, milk, yogurt, extract and salt. Coat six slices of bread in the egg mixture and arrange in the bottom of a 9x13-inch baking dish coated with cooking spray. Spoon about 1/4 cup of the blueberry sauce onto the center of each slice. Dip the remaining bread and arrange over the blueberry sauce.

Immediately before baking, sprinkle the top of the bread with the coarse sugar and nuts. Cover with foil and bake in an oven preheated to 350 degrees for 45 minutes. Remove the foil for the final 10-15 minutes of baking to allow a crispy crust to form. Serve hot with the remaining blueberry sauce.

  • Yields: 4 servings
  • Preparation Time: 1 hour
 



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