Here's one of the best breakfast dishes you'll ever be able to make yourself -- and for someone else.
This blueberry-stuffed French Toast is absolutely delicious thanks mostly to the wonderful syrup topping and, also in part to the cream cheese that is melted throughout. (I suggest using a reduced-fat but NOT fat free.)
Also, it doesn't seem to hurt to use a reduced-fat maple syrup and I wouldn't hesitate to blend egg substitute with the whopping 10 eggs this recipe calls for in order to knock that number down a little. If we're going to be eating Easter candy, we've got to cut somewhere, right? And you'll never miss it here. This is so good regardless.
I used frozen berries rather than fresh, and would suggest the same for you. I made the sauce with mixed berries just for fun. Raspberries would probably also work well, but what berry wouldn't be yummy smothered in cream cheese?
Serve this warm. Make it the night before and have a worry-free Easter morning brunch.
Blueberry-stuffed French Toast
1 loaf fresh French bread
2, 8-ounces cream cheese
1 C. blueberries
1/3 C. maple syrup
2 C, skim milk
1 C. sugar
2 Tbsp. cornstarch
1 C. water
1 C. blueberries
1 Tbsp. butter
Cube bread and cream cheese into one-inch pieces. Arrange half the bread in a 13- by 9-inch baking dish. Scatter cream cheese and berries on top, then cover with remaining bread chunks. In a large bowl, beat eggs, syrup and milk. Pour mixture over bread; cover and chill several hours or overnight. Bake covered at 350 degrees for 30 minutes, then another 30 minutes uncovered.
Sauce: Cook sugar, cornstarch and water for 5 minutes over medium heat. Stir in berries and simmer for 10 minutes. Add butter. Cook until melted. Serve with drizzled on top French toast.