Uncle Bill's Recipe Book
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    Blueberry Stuffed French Toast


    • Cooking spray
    • 6 eggs
    • 1 teaspoon grated orange peel
    • 2⁄3 cup orange juice
    • 3 tablespoons sugar, divide
    • Pinch salt, optional
    • 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
    • 8 slices (1-¼ inches thick) Italian bread
    • 1⁄3 cup sliced almonds
    • Blueberry Orange Sauce


    1. Preheat oven to 400°F
    2. Spray a large baking sheet with cooking spray
    3. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended
    4. Pour into a 13 x 9 x 2-inch baking pan
    5. Set aside
    6. In a small bowl combine blueberries and the remaining 1 tablespoon sugar
    7. Set aside
    8. With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice
    9. Fill pockets with reserved blueberry mixture, dividing evenly
    10. Place filled slices in egg mixture
    11. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side
    12. Arrange bread on prepared baking sheet
    13. Sprinkle with almonds
    14. Bake until golden brown, about 15 minutes, turning slices after 10 minutes
    15. Serve with Blueberry Orange Sauce

    Number of servings (yield): 4


    Per Portion:

    483 calories

    17 g protein

    74 g carbohydrate

    14 g fat

    432 mg sodium

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