Quicker Blueberry French Toast
Quicker Blueberry French Toast takes around 30 minutes from beginning to end. One portion of this dish contains roughly 19g of protein, 16g of fat, and a total of 679 calories. This recipe serves 8. For $2.07 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of American food. 181 person have made this recipe and would make it again. It works well as a morn meal. If you have water, cream cheese, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Taste of Home. With a spoonacular score of 65%, this dish is pretty good. If you like this recipe, you might also like recipes such as Tips for a Healthier French Toast + Blueberry Oatmeal French Toast, Blueberry Baked French Toast with Amaretti Crumble and Blueberry Maple Syrup, and Baked Blueberry-Pecan French Toast with Blueberry Syrup.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup fresh or frozen blueberries
2 tablespoons blueberry preserves
1 tablespoon butter
2 tablespoons cornstarch
1 package (8 ounces) cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
16 slices French bread (1/2 inch thick)
1/4 cup maple syrup, divided
1 cup 2% milk
1/4 teaspoon salt
1 cup sugar
2 teaspoons vanilla extract
1 cup cold water
Equipment:
bowl
griddle
whisk
sauce pan
Cooking instruction summary:
Directions Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over eight slices of bread; top with remaining bread. Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast. Yield: 8 servings (1-3/4 cups sauce). Made quicker than Blueberry French Toast #1821 by eliminating 8 hours of overnight sitting time. Eliminated 30 min. standing time before baking. Eliminated 55 min. of bake time. (sauce is same). Incorporated blueberries into French toast by using preserves in the filling. Kept maple syrup notes in filling and sweetened egg mixture with maple syrup. Originally published as Quicker Blueberry French Toast in Simple & DeliciousFebruary/March 2013, p46 Print Add to Recipe Box Email a Friend
Step by step:
1. Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl.
2. Spread over eight slices of bread; top with remaining bread.
3. Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
4. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst.
5. Remove from heat; stir in butter.
6. Serve with French toast.
Nutrition Information:
covered percent of daily need
