Blueberry Stuffed French Toast Recipe

• Cooking spray as needed
• 6 x Large eggs
• 1 tsp grated orange peel
• 2/3 c. orange juice
• 3 Tbsp. sugar divided
• 3 pch salt (optional)
• 1 c. fresh or possibly frzn blueberries thawed, and liquid removed, if frzn
• 8 slc Italian bread, 1 1/4" thick
• 1/3 c. sliced almonds
• 3 Tbsp. sugar
• 1 Tbsp. cornstarch
• 1/8 tsp salt (optional)
• 1/4 c. orange juice
• 1 c. fresh or possibly frzn blueberries
• 1 c. orange sections - (abt 2 oranges)

1. French Toast: Preheat oven to 400 degrees.
2. Spray a large baking sheet with cooking spray.
3. In a medium bowl beat Large eggs, peel, juice, 2 Tbsp.
4. of the sugar and the salt till well blended.
5. Pour into a 13- by 9- by 2-inch baking pan; set aside.
6. In a small bowl combine blueberries and the remaining 1 Tbsp.
7. sugar; set aside.
8. With the tip of a sharp knife, cut a 1 1/2-inch wide pocket in the side of each bread slice.
9. Fill pockets with reserved blueberry mix, dividing proportionately.
10. Place filled slices in egg mix.
11. Let stand, turning once, till egg mix is absorbed, about 5 min on each side.
12. Arrange bread on prepared baking sheet; sprinkle with almonds.
13. Bake till golden, about 15 min, turning slices after 10 min.
14. Serve with Blueberry Orange Sauce.
15. Blueberry Orange Sauce: In a c. combine sugar, cornstarch and salt; set aside.
16. In a small saucepan bring orange juice and 1/4 c. water to a boil.
17. Add in blueberries and orange sections.
18. Return to a boil; cook till liquid is released from fruit, about 2 min.
19. Stir in sugar mix; cook, stirring constantly, till sauce thickens, 1 to 2 min.
20. This recipe yields 4 servings.

spray, eggs, orange peel, orange juice, sugar, salt, blueberries, bread, almonds, sugar, cornstarch, salt, orange juice, blueberries, orange sections

Taken from cookeatshare.com/recipes/blueberry-stuffed-french-toast-88409 (may not work)