On a lighter note

I have perfected the art of light stuffed French toast, and I now share it with the world. (or the three people who read my blog) I give you:

Blueberry Stuffed French Toast

  1. 8 slices brioche or challa type bread (if you can get the Apricot White Chocolate bread from Central Market, it’s amazing)
  2. 3/4 C egg beaters
  3. 1/2 C 2% milk
  4. 2 t maple syrup
  5. dash cinnamon
  6. 4 oz. Neufchatel
  7. 1/4 C part skim ricotta
  8. 1 bottle DanActive vanilla
  9. 1 tsp vanilla extract
  10. 1 tsp honey
  11. 1 C fresh blueberries
  12. cooking spray
  13. Turbinado sugar

Preheat oven to 350. Generously coat 8/8 glass pan with cooking spray. Combine ingredients 2-5 in a shallow dish, whisk to combine. Combine ingredients 6-10 in a blender, pulse until smooth.

Toast bread to remove extra moisture, allow to cool, and then soak in egg mixture until soft and saturated. Layer the first 4 slices on the bottom of the pan. Layer blueberries on top, and then pour the cream cheese mixture over it evenly. Top with the remaining 4 slices of egg-soaked bread. Sprinkle top with Turbinado sugar. Bake approx. 40 minutes, or until top is browned and the cream mixture has turned purple and set up a bit.

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4 thoughts on “On a lighter note

  1. It’s pretty good. Let me know if you try it out. You could probably sub any kind of fruit you want for the blueberries, but if you use frozen, thaw them first.

  2. It’s pretty good. Let me know if you try it out. You could probably sub any kind of fruit you want for the blueberries, but if you use frozen, thaw them first.

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