Wednesday, November 9, 2011

Recipe: Blueberry Stuffed French Toast

Blueberry Stuffed French Toast

1 loaf Panera Bread Cinnamon Raisin Bread
8 ounces reduced-fat cream cheese spread, at room temperature
4 tablespoons confectioners’ sugar
2 tablespoons grated orange zest
3/4 cup fresh blueberries
6 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
Optional: powdered sugar for dusting, Maple Syrup, or Orange Syrup ( see recipe at bottom)

1. Cut bread into 1 1/4-inch-thick slices (you should have about 8 slices). Cut a slit through the top crust of each slice to form a deep pocket.

2. In a medium bowl, mix together the cream cheese, 3 tablespoons of sugar, and orange zest. Stir in blueberries and spoon filling equally into bread pockets. Lay stuffed slices of bread in a shallow 4-quart baking dish, such as a 15-inch-by-10-inch dish.

3. In medium bowl, whisk together eggs, milk, vanilla, salt, and remaining the 1 tablespoon of sugar. Pour mixture evenly over bread, tilting the dish to completely coat the bread. Let sit until the liquid is absorbed, at least 30 minutes at room temperature or covered in the refrigerator overnight.

4. Coat a large skillet or griddle with cooking spray, oil, or butter, and heat over medium-high heat. Add the Panera Bread Cinnamon Raisin Bread and cook until nicely browned and crisp outside, about 5 minutes per side.

Makes 6 servings.
Prep: 15 minutes (plus 30 minutes or overnight soaking)
Cook: 10 minutes

Optional: Orange Syrup
1/2 cup orange juice
1 teaspoon cornstarch
1/8 teaspoon orange zest
1 Tablespoon honey

In a small saucepan combine orange juice, orange zest, honey and cornstarch. Cook over medium-high heat - stirring often until syrup thickens. If it begins to boil, reduce heat slightly. This usually takes about 3 minutes to make.

Whether you're planning a simple brunch for a small group, or a meal to dazzle your family, the blueberry stuffed french toast is sure to be a hit

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