Stuffed french toast with blueberry sauce
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Stuffed french toast with blueberry sauce
  French    Breakfast    Eggs    Toasts    Sauces  
Last updated 6/12/2012 12:57:34 AM. Recipe ID 20149. Report a problem with this recipe.
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      Title: Stuffed french toast with blueberry sauce
 Categories: Breakfast, Eggs, Breads
      Yield: 8 Servings
 
     16 sl Bread
      8 oz Reduced-fat cream cheese --
           Softened
     10    Eggs
    1/3 c  Maple syrup
      2 c  Milk
           For Sauce:
      1    Orange
      2 c  Blueberries
      1 c  Sugar
      1 ds Nutmeg
 
  Grease a 9 x 13 baking pan.  Remove and discard crust from the bread;
  cut remaining bread into 1/2 inch cubes. Cut cheese into 1/2 inch
  cubes. Layer half of bread in pan. Next add cheese, then the
  remainder of the bread. Beat eggs and mix with syrup and milk. Pour
  egg mixture over bread and cheese.  Cover and refrigerate overnight.
  Bake at 375 covered for 15 minutes.  Remove cover and bake an
  additional 30 minutes. Cut into squares and serve with blueberry
  sauce. Sauce: grate peel from orange and squeeze juice; place in a
  medium saucepan. Mix blueberries, sugar, and nutmeg together and add
  to saucepan. Bring to a boil, then cook on low heat for 5 minutes.
  Sauce can be made ahead of time, then served warm or cold.
  
  




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Recipe ID 20149 (Apr 03, 2005)

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