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Stuffed French Toast with Blueberry Sauce Recipe

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This recipe for Stuffed French Toast with Blueberry Sauce, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Don Kruszewski
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
French toast:
8 ounces cream cheese, at room temperature
1 teaspoon vanilla
16 slices cinnamon-swirl raisin or French bread
4 eggs (more or less depending upon the size of the eggs)
2/3 cup milk
2 tablespoons butter
blueberry sauce (see below)

Blueberry sauce (2 cups):
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup cold water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice

Directions:
Directions:
French toast: Combine the cream cheese and vanilla. Spread the cream cheese mixture over each slice of bread. Fold each slice in half diagonally. In a large shallow bowl, beat the eggs and then add the milk. Combine thoroughly. Heat a large griddle or skillet and coat with butter. Dip each triangle of the bread into the egg wash, coating thoroughly, and place on the heated griddle. Cook until golden brown on both sides, about 2 to 3 minutes per side. Keep warm in a 200-degree oven until ready to serve.

Blueberry sauce: Combine the sugar and cornstarch in a medium sauce pan. Add 1/2 cup cold water, stir to dissolve the cornstarch, and then add the blueberries. Cook over medium heat until thick and bubbly. Let cook for 2 minutes and then remove from heat. Stir in the lemon juice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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