Blueberry French ToastThis week has been all about blueberries.  I like to buy fruits and veggies when they are in season, so my poor husband tends to get sick of whatever that is because I make everything using that ingredient until it’s out of season.  The main reason for this is that when fruits and veggies are in season, they taste better and they are less expensive to buy in the stores or at the farmer’s market.  A huge tip for saving the food budget and to eat healthy is to buy what’s in season.

So back to the blueberries!  Sunday morning is always a lazy morning around our home of getting up making coffee and enjoying something special for breakfast.  The other mornings of the week are so busy with us on the go.  It’s the one morning that I usually try to make something completely out of the ordinary and delicious (not that the other breakfast’s aren’t yummy, it’s just they are usually prepared in a rush).

French ToastThis Sunday, I opened the fridge to decide what I was going to make.  I noticed I had a leftover loaf of French Bread and immediately thought French Toast.  French toast is one of my favorites for breakfast and we hadn’t had it in a while.  So as I was pulling the eggs and milk out of the fridge, I noticed the cream cheese and the fresh blueberries that I had just purchased.   Homemade Blueberry and Cream Cheese Stuffed French Toast popped to mind!

This is not your usual French Toast of just dipping a few slices of bread into the egg/milk mixture, frying until golden brown and pouring some syrup over it (although I love that kind of French toast as well).  It’s a three-part process.Layers of Stuffed French Toast  I make the blueberry sauce (can use whatever fruit you like) for filling and topping, mix up the cream cheese with a little powdered sugar (don’t use granulated because it will make the texture grainy) and finally cook up the French toast until it was crispy and golden brown.  This recipe will work as a dessert as well.

This is one of those recipes where I don’t try to keep the fat and calories out of it; I just don’t make a lot of it because if I did, we would eat it.  For those who want to cut down on the fat and calories, you can use fat-free cream cheese (I always use the reduced fat kind because cream cheese with some fat in it tastes better than completely without) and don’t fry the French toast in butter, use non-stick spray instead.

And while you might think all this sounds to complicated, it really is an easy recipe.  It’s all about the timing, follow the order of the directions and you will be serving up YUMMYSide View of French Toast Blueberry and Cream Cheese Stuffed French toast to your family in about 30 minutes or less (this depends on how coordinated you are at multi-tasking in the kitchen).  Before you know it you’ll be assaulting your taste buds with warm French toast filled with slightly sweetened cream cheese and the fruity goodness of blueberries, followed by hints of cinnamon, ginger and brown sugar.

Blueberry and Cream Cheese Stuffed French Toast

Blueberry Sauce

1 pint fresh blueberries

1/4 cup water

1 Tbsp. brown sugar

1 Tbsp. white sugar

3/4 tsp. cinnamon

1 tsp. fresh lemon juice

2 tsp. corn starch

French Toast

6 slices of French Bread, sliced about 3/4″ thick

3 eggs

2 tsp. cinnamon

1 tsp. Chinese Five Spice

2 Tbsp. brown sugar

1 Tbsp. vanilla

Sprinkle of sea salt

3/4 cup milk

Cream Cheese Filling

4 oz. 1/3 reduced fat cream cheese

3 Tbsp. powdered sugar

Garnish

Fresh Blueberries

  1. Gather all the ingredients on to the counter, separated into grouping for each part of the French toast.
  2. Get a small saucepan and place it on the stove over medium-high heat.  Add all the blueberry sauce ingredients, except corn starch, to the pan.  Allow to come to a boil and reduce heat to a high simmer for about 3 to 4 minutes.  Mix corn starch with about 2 tablespoons of cold water and stir into blueberries.  Stir occasionally and cook for another 3 to 4 minutes, until sauce thickens and blueberries have burst and cooked down into a sauce.  Remove from heat.
  3. While blueberries are cooking, whisk together the ingredients for the egg/milk batter for the French toast in a swallow bowl.  Start heating a large skillet or griddle over medium high heat.  Add butter to the pan to melt.  Once the butter has started to brown, dip the French bread slices into the egg/milk batter, turning to coat completely.  Place into the pan, cook slowly in the hot pan to allow the brown sugar to caramelize in the butter.  Flip the French toast once and fry until crispy brown on both sides.
  4. As the French toast and blueberry sauce are cooking, mix together the cream cheese and powdered sugar in a small bowl.  Set aside until time to assemble.
  5. Once French toast is brown and blueberry sauce is complete it is time for the assembly process.
  6. With a spoon or butter knife, apply a thick layer of the cream cheese mixture to one piece of the French toast and set on a plate.  Spoon some of the blueberry sauce over the cream cheese mixture, then place another piece of the French toast on top.  Spoon more of the blueberry sauce on top.  Drop a few fresh, uncooked blueberries on top and serve.

Yield: 3 servings

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