Busters Recipes

Stuffed French Toast with Blueberry Sauce

FILLING:

1 pkg. 8oz cream cheese, softened

1 Tbls. sugar

1 tsp. grated orange peel

1/4 tsp. ground cinnamon

FRENCH TOAST:

2 eggs, lightly beaten

1/4 cup milk

1 tsp. vanilla extract

8 slices French Bread (1"thick)

SYRUP:

1/2 cup water

1/4 cup maple syrup

2 Tbls. sugar

1 Tbls. cornstarch

1 1/2 cups blueberries

Beat together cream cheese, sugar, orange peel, and cinnamon until smooth; set aside.

In a shallow bowl combine eggs, milk, and vanilla.

Cut a pocket in the crust of each slice of bread.

Stuff each pocket with 1-2 Tbls. of filling.

Dip bother sides of bread in egg mixture.

Fry on a hot greased griddel for 3-4 minutes on each side or until golden brown.

For syrup, combine water, maple syrup, sugar, and cornstarch in a saucepan.

Bring to boil; for 2 minutes or until thickened. Reduce heat; add blueberries. Simmer 5-7 minutes or until berries are tender.

Serve over French Toast. Serves 4-6