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Blueberry and Raspberry Stuffed French Toast


Ingredients:

Preparation:

  • 1 loaf Italian Bread, unsliced
  • 8 oz cream cheese, sliced
  • 2 cups frozen blueberries, defrosted and rinsed
  • 2 cups frozen raspberries, defrosted and rinsed
  • 12 eggs
  • 2 cups milk
  • 2 tbs melted butter
  • 1 tbs vanilla
  • _ cup maple syrup
  • 1 tsp cinnamon

 

Slice the end off the bread and save for another use. Cut the next slice _ inch thick but only _ of the way through, making a pocket. Cut the next slice through. Continue to do this until all the bread is sliced. Makes 6 to 7 slices.

Place one slice of cream cheese in each pocket. Add a couple spoonfuls of blueberries and raspberries. Place on cookie sheet until ready to cook.

In a large shallow bowl, whisk together eggs, milk, vanilla, cinnamon, maple syrup and melted butter. Dip each slice of stuffed bread in egg mixture, turning to coat. Place on greased griddle over medium heat. Cook until lightly browned, about 3 minutes per side, turning once. Remove from griddle and keep warm in 200 degree oven until ready to serve. Sprinkle with powdered sugar before serving with real maple syrup and butter.

If you LOVE berries, you can also use some of the frozen berries to make a syrup.

Syrup: Place _ cup of blueberries and _ cup raspberries in saucepan. Add 2 tbs butter and maple syrup. Heat gently.

 

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    High Springs FL 32643

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