Quicker Blueberry French Toast |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sit down to hot-off-the-griddle stuffed French toast and fresh blueberry sauce in as little as 30 minutes. The bread's toasted to a golden brown, and the delectable filling features cream cheese brightened with blueberry preserves and maple syrup. The fast sauce is out of this world! Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup maple syrup, divided |
2 tablespoons blueberry preserves |
16 slices french bread (1/2 inch thick) |
2 eggs |
1 cup 2% milk |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
sauce: |
1 cup sugar |
1 cup cold water |
2 tablespoons cornstarch |
1 cup fresh or frozen blueberries |
1 tablespoon butter |
Directions:
1. Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over eight slices of bread; top with remaining bread.
2. Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
3. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast. Yield: 8 servings (1-3/4 cups sauce).
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