Stuffed Blueberry French Toast with Maple Orange Syrup

Blueberry Stuffed French Toast with Maple Orange Syrup

I fell in love with stuffed french toast at Ihop, but their version is basically a square filled donut drizzled with fake maple syrup. This version is made with whole wheat bread (I use my homemade bread), orange zest, and fresh blueberries. It will feel like an indulgence, when it really isn’t.

8 slices whole wheat bread
4 TB whipped cream cheese or 2 oz regular cream cheese
1 pkg fresh blueberries (6 oz.), divided ORĀ 4 TB blueberry preserves
1 orange
2 eggs
1/3 cup milk (you can substitute non-dairy milk)
1/4 cup maple syrup
butter

1. In a small bowl, mash 1 cup of the fresh blueberries. (skip this step if you are using preserves).

2. Spread 1 tablespoon of whipped cream cheese or 1/2 oz. regular cream cheese on 4 slices of bread. On each of the remaining 4 slices, spread 1/4 of the mashed blueberries or 1 TB blueberry preserves. Make sandwiches by putting one piece of cream cheese bread together with one piece of blueberry spread bread.

3. In a shallow bowl, zest the orange. Add eggs and milk. Whisk until eggs are incorporated into the milk.

4. Heat a frying pan on medium heat. You want the custard soaked bread to cook through without burning the outside edge. If the bread starts to get too brown before the egg is cooked, turn the heat down. Dip sandwiches into milk and egg mixture. Grease pan with butter and fry the sandwiches until crisp and cooked through.

5. Squeeze the juice from the orange and add to the maple syrup. Microwave until heated through. Serve french toast with orange syrup and remaining fresh blueberries. Add a dollop of whipped cream for extra decadence.

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