How would you like to start your day with this delicious french toast?
Stuffed with a berry filling and dusted with powdered sugar,
it will wow guests at a breakfast brunch.
For this recipe, I used two slices from the sesame seed braid that I blogged
yesterday. Spread one slice with cream cheese and blueberry pie filling.
Or use saskatoon pie filling, generously ... like I did.
Place the plain slice over the prepared slice; transfer to the
shallow plate with the egg mixture. Let it soak up the liquid for
a few seconds and carefully turn over to the other side.
Brown on both sides on a non-stick skillet or griddle.
Sprinkle with powdered sugar and serve with syrup ...
in Canada, I would use Rodgers Golden syrup.
I made only one sandwich for the pictures on this blog, but the
recipe makes 4 servings. It is easy to reduce the amount to make
only one serving or two if that's what you need.
BLUEBERRY STUFFED FRENCH TOAST
8 slices bread
4 oz. cream cheese, softened
½ cup blueberry pie filling
Spread 4 slices of bread with cream cheese. Top with blueberry
pie filling divided equally between 4 slices.
Place plain slices on top to make a sandwich; set aside.
3 eggs, beaten
1 cup milk
3/4 tsp. cinnamon
½ tsp. sugar
¼ tsp. salt
Mix eggs, milk, cinnamon, sugar and salt together.
Dip sandwiches into egg mixture, turning to coat both sides.
Brown over medium heat on buttered non-stick skillet or griddle.
Dust with powdered sugar.
Serve immediately with syrup.
Yield: 4 servings