Stuffed French Toast
Prep
35m
Cook
15m
Category: | |
Seasons | |
Cuisine Type | Latin |
Ingredients
Stuffed French Toast
1 1/2 cup fresh or frozen blueberries |
3 Tbs sugar, divided |
8 slices Italian bread, 1 to 1 1/4 inch thick |
4 large eggs |
1 tsp orange zest, grated |
1/2 cup orange juice |
1/8 tsp salt |
Sauce
1/4 cup orange juice |
1/4 cup water |
3 tbs sugar |
1 Tbs cornstarch |
1/8 tsp salt |
1 1/2 cups orange secions |
1 cup fresh/frozen blueberries |
1/3 cup sliced almonds, toasted |
Stuffed French Toast Directions
- Preheat oven to 400°
- In a bowl, toss the blueberries with 2 tablespoons of sugar.
- Cut a pocket horizontally in each slice of bread.
- Fill with blueberries
- In another bowl, beat the eggs, orange zest, ornage juice, salt and remaining sugar.
- Dip both sides of bread in the egg mixture. Be careful not to squeeze out the berries.
- Place on a greased 15 x 10 x1-inch baking pan.
- Bake 14-17 minutes or until golden brown, carefully turning once.
- In a small saucepan combine the sauce ingredients until smooth.
- Bring to a boil, stirring constantly.
- Cook for 1 to 2 minutes or until thickened.
- Reduce the heat and stir in the fruit.
- Heat through.
- Serve with French toast.
- Sprinkle with toasted almonds.
Nutrition facts
Serving size 1 French toast vegetarian
Per Serving
Kcal: | 176 kcal |
Fibers (g): | 2.8g |
Sodium (mg): | 168mg |
Carbs: | 29g |
Sugar (g): | 19.1g |
Fat: | 5.1g |
Saturated fat (g): | 1g |
Cholesterol: | 93mg |
Proteins: | 5.7g |