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Blueberry-Stuffed French Toast

Prep: 15 minutes Cook: 6 minutes Serves: 4

1 package (8 ounces) Fair Meadow cream cheese, softened
2½ tablespoons toasted chopped pecans
2 tablespoons light brown sugar
¾ teaspoon fresh lemon juice
¼ teaspoon lemon zest
5 large eggs
¾ cup whole milk
1 teaspoon Katy’s Kitchen® vanilla extract
½ teaspoon Katy’s Kitchen ground cinnamon
⅛ teaspoon Katy’s Kitchen ground ginger
8 slices Brickfire Bakery® Texas toast
½ cup fresh blueberries
Nonstick cooking spray
½ cup maple syrup

1. In small bowl, stir cheese, nuts, sugar, lemon juice and zest. In shallow bowl, whisk eggs, milk, vanilla extract, cinnamon and ginger.

2. Spread 1 side of 4 slices of bread with cheese mixture; sprinkle with blueberries. Lightly press remaining bread slices over blueberries to close.

3. Spray large skillet or flat top griddle with cooking spray; heat 2 minutes over medium heat. Briefly soak both sides of bread sandwiches in egg mixture, then add to skillet; cook 6 minutes or until golden brown, turning once. Cut French toast in half; drizzle with syrup.

Approximate nutritional values per serving: 658 Calories, 31g Fat (14g Saturated), 248mg Cholesterol, 587mg Sodium, 77g Carbohydrates, 3g Fiber, 42g Sugars, 20g Protein