Saturday, February 25, 2012


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.


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

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