Blueberry Stuffed French Toast (Maples Inn)
French Toast
- 12 slices of thick bread (Texas Toast)
- 2 8-oz pkgs of cream cheese
- 1 cup of fresh or frozen blueberries
- 10 eggs
- 1/3 cup maple syrup
- 2 cups milk
Blueberry Sauce
- 1 cup water
- 1 cup sugar
- 2 Tbsps corn starch
- 2 cups fresh or frozen blueberries(added to the recipe one cup at a time--see instructions)
- 1 Tbsp butter
Remove the crusts from the bread and cube. Spray the bottom of a 9"x13" glass baking dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream cheese and put on top of the bread. Distribute one cup of fresh or frozen blueberries over the cream cheese.
Place remaining bread over the blueberries.
Beat the eggs, add the maple syrup and the milk. Pour mixture over bread and cheese. Place plastic wrap over dish and refrigerate overnight.
Bake the French toast, covered with foil, in the middle of a preheated 350° F oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.
While the French toast is baking, make the blueberry sauce:
Cook the water, cornstarch, sugar, and 1-cup blueberries until it thickens.
Then, add one more cup of blueberries and the butter. Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve.
(Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination of both. Serve the French toast topped with the warm blueberry sauce.
***Tips: This took longer then an hour, I could say it could almost go for a good 1 1/2 or so. Also, next time, I might just cut the bread in half and lay it down that way. But this was was awesome too. The sauce tasted just like blueberry pie filling!
White Chocolate Blueberry Scone (Nesties)
- 1 1/2 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup diced blueberries
- 2/3 vanilla fat-free yogurt
- 3 tablespoons butter, melted
- 1 large egg white, lightly beaten
- 1 c. White Chocolate Chips
- Cooking spray
- 2 teaspoons sugar
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.
***Tips: Make sure these are the only thing in the oven, or are on the top shelve. Also, they were more cake like, then dense like scones but they were VERY GOOD! We also omitted the whole wheat flour and used all-purpose.
Happy Mothers Day MOM!
1 comment:
Those scones look great. But then again I am a sucker for white chocolate.
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