Chef Tom Cooks !

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I love a good breakfast! This weekend I was entertaining guests and I surprised them with this delightful blueberry stuffed french toast. Blueberries happened to be on sale this week at my local grocery store. You could easily substitute your favorite berry into this recipe. Everyone loved it, and I hope you do too!

Non-stick cooking spray
6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons sugar, divided
1 Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices Italian bread, 1-1/4 inches thick
1/3 cup sliced almonds
Blueberry Orange Sauce, see recipe

Preheat oven to 400ºF. Spray a large baking sheet with non-stick cooking spray.

In a medium bowl beat eggs, then add the peel, juice, 2 tablespoons of the sugar and the salt until well blended.

Pour into a 13 × 9 × 2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon 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 slices 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.
Serve with Blueberry Orange Sauce.

Serves 4 to 6 portions

Blueberry Orange Sauce

3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)

In a cup combine the sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

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