Blueberry Stuffed French Toast
- Maren Caruso
Usually, stuffed French Toast has a filling sandwiched between slices of bread. Here, though, a unique technique that turns this dish into a surprise with blueberries in your French Toast. Use any semolina bread, even the kind sold in a paper sleeve at the supermarket.
Makes 4 servings
Ingredients
- 1 pound loaf Italian semolina bread, with or without sesame seeds
- 1/2 cup frozen blueberries
- 3 large eggs
- 1 cup reduced fat (2%) milk, or regular vanilla soymilk
- 1 tablespoon orange or citrus liqueur (see note), or 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons melted unsalted butter, canola oil, or non-stick cooking spray
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Directions
- Cut the bread diagonally into 1” slices, discarding the ends. Carefully, pull the center from each slice, leaving about a 1/2” of bread inside the crust. Set aside the rings of crusts. Tear the centers into 1/2” pieces and place them in a mixing bowl. Add the blueberries.
- In another bowl, beat the eggs. Whisk in the milk, liqueur or zest, and vanilla. Pour half this mixture over the torn bread and blueberries. Add the crust rings to the remaining egg mixture, gently turning them several times so they soak up the liquid.
- Heat half the butter or oil in a large, heavy skillet over medium-high heat. Arrange the soaked bread rings in the pan. Spoon the moistened bread and berry mixture into the center of each ring, pressing with the back of the spoon to pack it firmly. Cook until the toast is browned on the bottom, 3 to 4 minutes. With a spatula, turn and brown the second side. Remove to a warm platter. Repeat, if necessary, until all the bread has been stuffed and cooked.
- Combine the sugar and cinnamon in a small bowl. Sprinkle the sugar over the cooked French toast, and serve at once.
Note: Suitable liqueurs include Grand Marnier, Triple Sec, and Cointreau.
Copyright © 2005, Dana Jacobi, adapted from 12 Best Foods Cookbook