Recipe: Blueberry Stuffed French Toast with Orange Sauce (baked)

BLUEBERRY-STUFFED FRENCH TOAST

6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons sugar, divided use
Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1 1/4-inches thick) Italian bread
1/3 cup sliced almonds
Blueberry Orange Sauce (recipe follows)

Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.

In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13x9x2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside.

With the tip of a sharp knife, cut a 1 1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side.

Arrange bread on prepared baking sheet; sprinkle with almonds.

Bake until golden brown, about 15 minutes, turning slices after 10 minutes.

Serve with Blueberry Orange Sauce.

BLUEBERRY ORANGE SAUCE
Yield: 2 cups

3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1/4 cup water
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside.

In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

Makes 4 servings
Source: North American Blueberry Council