Delightful French toast stuffed with a cream cheese mixture and topped with blueberries.
Hey there everyone, I hope you are doing well. We are hanging in there just like everyone else is. I’m trying to take care of the house, school, get into a new groove and trying to share as many recipes as possible with you all which means that my photography may not be the best at the moment since a lot of the recipes I am doing right now are not planned posts, they are just meals that we are having at the moment so I am snapping with my phone at dinner time when the light isn’t the best. I’ll try to do better but at this point I’m just trying to help you all get some new recipes in your rotation.
Anyway, we have breakfast for dinner once a week because we love it and we don’t have much time in the mornings to make a big breakfast so we do it for dinner. We love stuffed French toast. I used just regular bread for this one but you can use French bread, Texas toast or whatever bread you love. I serve it with some scrambled eggs and bacon.
Hope you are doing ok. Hang in there.
Blueberry Stuffed French Toast
Preheat electric skillet between 375-400 degrees.
In small bowl mix 1/2 cup sugar and 1/2 tablespoon cinnamon and place into a shaker.
In a shallow dish ( I use a pie plate) beat eggs until light and fluffy. Add milk and vanilla.
Melt 1-2 tablespoons of butter on skillet (or spray with cooking spray).
Dip both sides o bread, one at at time into the milk batter and place on skillet.
Cook one side of french toast until golden brown and flip over.
Top golden side with cream cheese filling and top with cinnamon/sugar mixture. Take second slice of cooked french toast and place it on top of toast topped with filling. Top with berry topping, sprinkle with powdered sugar and whipping cream if desired.
In a small mixing bowl beat softened cream cheese and butter. Add powdered sugar and vanilla and mix. Slowly add whipping cream until you reach desired consistency. (I like mine a little thicker because it ends up melting on the hot toast).
In a medium sauce pan add frozen berries and lemon juice. In a small bowl mix together water, corn starch and orange juice until well blended. Add cornstarch mixture to the strawberries and cook on medium heat, stirring constantly until mixture thickens and starts to bubble.
Remove from heat and cool. Serve warm or chilled.