BLUEBERRY FRENCH TOAST SANDWICHES

FOR THE MAPLE-BLUEBERRY FILLING:
2 cups frozen blueberries
3/4 cup maple syrup
1 tsp grated orange peel
1 tbsp cornstarch
2 tbsp water
FOR THE FRENCH TOAST:
3 eggs, beaten
3/4 cup milk
1 tsp vanilla
1/4 tsp nutmeg
8 slices bread
3 tbsp margarine
powdered sugar (for topping)

TO PREPARE THE MAPLE-BLUEBERRY FILLING:
Combine blueberries, maple syrup and orange peel in a small saucepan. Dissolve cornstarch in water; add to blueberry mixture. Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens.

TO PREPARE THE FRENCH TOAST:
Combine eggs, milk, vanilla and nutmeg; mix well. Dip each slice of bread into egg mixture. Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side.

TO SERVE:
Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture. Sprinkle lightly with powdered sugar.

Servings: 4
Source: The Daily Herald, 2/14/95