22 March 2008

Blueberry Stuffed French Toast with Blueberry Orange Sauce

Blueberry Stuffed French Toast with Blueberry Orange Sauce
My daughter is home this Easter long weekend from university. She has a very busy and fun-filled weekend planned with her family as well as with her friends here at home. I haven't had the opportunity to spoil her since Christmas so she has been plied with many delicious treats so far. Since I am all about spoiling and overabundance I couldn't resist this blueberry stuffed version of French toast. Blueberries are one of my favourite fruits and full of antioxidants...so therefore very heart healthy and good for you as well. This recipe comes from Lisa of Lisa's Vegetarian Kitchen . Usually my stuffed French toast lists cream cheese or mascarpone as an ingredient. This recipe utilizes Canadian maple syrup as the sweetener and the cream cheese is not missed at all. The only change I made was to use strawberries in place of the blood oranges Lisa used which I already had on hand.



We had this yesterday for brunch. Today we are taking a different route and going to a well known East Indian restaurant for brunch and then having a BBQ for dinner. Health and happiness to you all.

**Blueberry Stuffed French Toast with Blueberry Orange Sauce**

French toast:

butter
6 eggs
1 tsp grated orange peel
2/3 cup orange juice
3 tablespoons maple syrup
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices Italian bread, 1-1/4 inches thick
1/3 cup sliced almonds

**Blueberry-Orange Sauce**

1/4 cup orange juice
1/4 cup water
1 cup fresh or frozen blueberries
2 oranges, peeled and divided into sections (Lisa used blood oranges; I used strawberries)
3 tablespoons maple syrup
1 tablespoon cornstarch

Preheat oven to 400ยบ and grease a large baking sheet with a generous layer of butter.Whisk together the eggs in a medium bowl with the orange peel, orange juice and 2 tablespoons of the maple syrup until well blended. Pour into a 13×9-inch baking pan and set aside.In a small bowl combine blueberries and the remaining 1 tablespoon of maple syrup. Using the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill the pockets with the blueberry mixture, dividing evenly.Place the filled slices in the egg mixture. Let stand on each side for 5 minutes to absorb the egg mixture. Arrange on the prepared baking sheet and sprinkle with the almonds. Bake in the preheated oven for 10 minutes, and then turn over the slices to bake for another 5 minutes or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the blueberry-orange sauce by bringing the orange juice and water to a boil in a small saucepan. Add the blueberries and orange sections and bring to a boil again. Cook for another 2 minutes or until the juice is released from the fruit. Stir in the maple syrup and cornstarch, and continue to cook, stirring constantly, for another couple of minutes or until the sauce thickens. Reduce to a simmer until the french toast is baked.

Serve the french toast slices warm covered with hot blueberry-orange sauce.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

18 comments:

  1. This looks beautiful and oh so delicious! Have a joyous day, and have fun with your daughter.

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  2. That blueberry stuffed french toast looks really good . Maple syrup and blueberries go so well together and the orange sounds like it would take it over the top. What a great breakfast.

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  3. I like when the lil' Bellini comes home...you make the most delectable foods...enjoy your Easter and time together gals.

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  4. Spoil your daughter as much as you can now that she is with you, Val. It seems that we are on the same wave line with our fruit sauces. This sounds yummy.

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  5. What a treat for you to get a opportunity to spoil your daughter. I'm happy to have provided an idea for you, though I am sure you had no shortage of them. Using strawberries instead of oranges sounds perfect and I will try this next time I make this dish. Enjoy the rest of your weekend!

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  6. Damn......That sure looks GOOD!!!!

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  7. This looks wonderful. I'm sure your daughter enjoyed being spoiled!

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  8. How good does that look!
    I have to try that blueberry orange sauce sometime. It sounds really good!

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  9. Oh my! It looks delicious! I love berry stuffed French toast. Can you be my mom? :-p

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  10. Amazing! I will definitely try this out at my next brunch.

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  11. Hello!

    I made the broccoli pesto pasta for this month's Taste & Create...but I am going to make some of your falafels this week, too!

    Thanks, by the way, for all the nice things you said about my blog.

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  12. That looks delicious! I meant to do a stuffed french toast this weekend but never got around to it. And now, the thought will sit with me again after seeing this drool-worthy photo. Hope you had a great rest of the weekend!

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  13. How fun that your daughter is back to cook for! Lovely french toast. Looks just delicious!

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  14. You're a great mom, Val! The French toast looks scrumptious! I hope you both had a wonderful day!

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  15. Valli, happy easter to you and your family. This looks gorgeous and has inspired me to get in the kitchen and make some buttermilk pancakes.

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  16. The french toast we had this morning doesn't even bear a distant second to this one. It looks dreamy.

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  17. I didn't get to go home for Easter :(

    This looks delicious!

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  18. Heavenly!!!!!!!!!
    If I weren't on a trying to lose 4 pounds diet, I'd be trying this for lunch today!

    Hope you enjoyed your Easter.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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