Blueberry Cream Cheese Stuffed French Toast

• 4 whole Eggs
• 1/3 cups Heavy Cream Or Half-and-Half
• 1-1/2 teaspoon Approximate; Zest Of 1 Orange
• 1/4 cups Approximate; Juice Of 1 Orange
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Cinnamon
• 2 Tablespoons Sugar
• 1/4 teaspoons Salt
• 4 ounces, weight Cream Cheese
• 1/4 cups Blueberry Preserves (or Favorite Fruit Preserve)
• 8 slices Bread, Cut Thick, About 3/4"
• 2 Tablespoons Butter

1. Lightly whisk the eggs, cream, orange zest, juice, vanilla, nutmeg, cinnamon, sugar and salt together in a shallow baking dish to combine.
2. In a separate bowl, mix together cream cheese and preserves.
3. Make 4 sandwiches using the cream cheese mixture.
4. Carefully dip each sandwich in the egg mixture; be sure to flip, being careful to cover all sides completely. Let them rest on a plate while you prepare the griddle or skillet.
5. Heat a griddle or skillet over low-medium heat. Depending on how much room you have to cook each sandwich, you'll need to split the butter between batches, roughly using 1/2 tablespoon per sandwich.
6. Place sandwiches on the heated griddle or skillet, and cook for 3-5 minutes per side, until golden brown.
7. Cut in quarters or halves.
8. Serve with a dusting of powdered sugar and/or syrup.

eggs, heavy cream, approximate, ubc, vanilla, ubc, ground cinnamon, sugar, ubc, weight cream cheese, ubc, bread, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-cream-cheese-stuffed-french-toast/ (may not work)