Blueberry, Orange Stuffed French Toast
"Beautiful presentation, wonderful taste and it is healthy. Perfect recipe for a brunch when you have company. The recipe said "Normal Stuffed French toast rates around 653 Calories - This recipe makeover has only 167 calories." The recipe is from "Taste of Home" magazine and is by Myrna Koldenhoven. I used canned Manderine oranges - great flavour but they are too soft. If your sauce is a bit too firm add a little more orange juice"
Ingredients
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- SAUCE
Nutritional
- Serving Size: 1 (182.2 g)
- Calories 204.2
- Total Fat - 5.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 108 mg
- Sodium - 223.2 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 2.3 g
- Sugars - 19.9 g
- Protein - 7.1 g
- Calcium - 49 mg
- Iron - 1.5 mg
- Vitamin C - 22.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400f
Step 2
Toss together 1 1/2 cups blueberries with 2 tablespoons sugar
Step 3
Slice a pocket into each slice of bread
Step 4
Fill the pockets with the sugared blueberries
Step 5
Set aside
Step 6
Whisk together the eggs 1/2 cup orange juice, orange zest and 1 tablespoon sugar
Step 7
Dip both sides of the stuffed bread slices
Step 8
Careful not to squeeze out the berries
Step 9
Place each slice in a lightly greased 15x10x1 inch bakinf pan
Step 10
Place in preheated oven
Step 11
Bake for 14-17 minutes
Step 12
Meanwhile, in a small saucepan whisk the first 4 sauce ingredints until smooth
Step 13
Bring to a boil, stirring comstantly.
Step 14
Cook1-2 minutes until thickened
Step 15
Stir in the orange segments and 1 cup blueberries
Step 16
Heat through, keep warm
Step 17
Serve the French toast with the sauce poured over and sprinkled with almonds
Tips
- A15x10x1"baking pan
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh blueberries for this recipe.
- Toast the almonds for an extra crunch and flavor in the dish.
- Substitute honey for granulated sugar: Honey is a healthier alternative to sugar and it has a slightly sweeter taste which will add more flavor to the French Toast.
- Substitute almond milk for orange juice: Almond milk is a healthier alternative to orange juice and it has a nutty flavor which will add a unique taste to the French Toast.
Strawberry-Banana Stuffed French Toast Replace the blueberries with 1 1/2 cups of diced strawberries and 1 1/2 cups of diced bananas. In the sauce, replace the orange juice with apple juice and omit the orange zest and orange sections. Replace the blueberries in the sauce with 1 cup of diced strawberries and 1 cup of diced bananas. Replace the almonds with chopped walnuts.
Roasted Asparagus with Lemon and Parmesan - A simple and flavorful side dish that complements the French toast perfectly. Roasted asparagus is lightly seasoned with lemon and Parmesan cheese, adding a delicious crunch to the meal.
Baked Eggs with Bacon and Spinach: A hearty and delicious breakfast dish that pairs well with French toast. Baked eggs are cooked in a skillet with bacon and spinach, creating a flavorful and filling meal. The savory flavors of the bacon and spinach are balanced by the sweetness of the French toast, creating a perfect combination.
FAQ
Q: How long should I bake the French Toast?
A: The French Toast should be baked for 14-17 minutes in a preheated oven at 400F.
Q: What type of bread is best for French Toast?
A: Brioche, challah, or a thick-sliced white bread are all great options for making French Toast. For a lighter version, try using a whole wheat or multigrain bread.
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Fun facts:
FUN FACT 1: French toast has been around since the 4th century! The earliest known recipe was discovered in the Apicius, a collection of Roman recipes from the 4th century. It was originally called "pan dulcis".
FUN FACT 2: This recipe was created by Myrna Koldenhoven, a famous Canadian chef. She has been featured in many magazines and cooking shows, and is known for her delicious and creative recipes.