Blueberry-Stuffed French Toast
Courtesy of North American Blueberry Council

Cooking Spray
6 eggs
1 tsp. grated orange peel
2/3 c. orange juice
3 Tbsp. sugar, divided
Pinch of salt, optional
1 c. frozen blueberries (thawed and drained)
8 slices (1–1/4 inches thick) Italian bread
1/3 c. sliced almonds

Preheat oven to 400°F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, orange peel, orange juice, 2 Tbsp. of the sugar and salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 Tbsp. sugar; set aside. With the tip of a sharp knife, cut a 1 1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slice in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.

Yield: 4 to 6 servings.

Nutrition facts (per serving):

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