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Blueberry-Stuffed French Toast Recipe

Kathy Whyte Photo

Foodie Friday is taking a break next week but we give you nice little breakfast treat this week. Enjoy.

Blueberry-Stuffed French Toast (prep. time about 20 minutes. One slice serves 2. This recipe makes enough filling and egg/milk batter for two slices.)


4 Tb. Butter

2 C. fresh blueberries or frozen blueberries, thawed (could make with other in-season fruits like apples, peaches, blackberries)

¼ C. sugar

1 Tb. Lemon juice


1 loaf Challa bread

¼ C. cream cheese, softened

2 eggs

1 C. milk

¼ tsp. ground nutmeg

(1 Tb. Butter for cooking the toast)

In a saucepan, on medium high heat, melt together butter and sugar. Add blueberries.  Cook the berries until they start to soften (about 2-3 minutes). Remove 1/4 cup of the berries, draining excess juice back into the pan, and set aside to cool.  Add lemon juice to the saucepan of remaining berries, reduce heat to low and simmer while you prepare the bread.  Stir occasionally to make sure the berries don’t burn to the bottom of the pan.

Cut Challa bread into 2” thick slices. (One slice serves at least two people)  In a shallow bowl, wide enough to accommodate a bread slice, beat together egg, milk and nutmeg.  Cut a slit in the middle of the flat bottom side of the bread slice close to the edges and deep enough to make a pocket without cutting through the sides and top.  Gently pry open. With a knife (but easier with your fingers), smear cream cheese on one inside surface of the bread slice.  Hold the bread upright on its top edge, spoon in and pack the drained, reserved berries, filling the cavity. Press down gently to seal the pocket opening.  While about a tablespoon of butter is melting on medium heat in a skillet (again, large enough to take care of that big chunk of bread), dip the filled bread slice in the milk/egg mixture for only about 30 seconds per side and place directly into the buttered pan. Reduce heat to low or medium-low. Gently flip when the first side is brown and cook the other side until also golden brown.  Place on plate and cut in half to share.  Spoon the warm cooked-down blueberries that are now a syrup consistency over the toast. Sprinkle with powdered sugar if you like, but work fast, the sugar will melt right into the berries.  Some may opt to skip the berries on top and just go for the dusting of sugar.  The fruit syrup can be saved, refrigerated, and used for everything from spreading on regular toast, stirring into cream cheese, over ice cream…etc.

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