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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