TCP Kitchen
The Morning Blues
A blueberry breakfast is just one way to begin a fruitful day

Blueberry Stuffed French Toast
IMAGE: U.S. Highbush Blueberry Council

There’s nothing wrong with the occasional sweet start to the morning, especially if a day of activity lies ahead.

If a big breakfast is on your agenda, why not include a serving of blueberries, which are a source of antioxidants and Vitamin C. And if those are Texas blueberries, you can be sure they are at the peak of their ripeness and flavor right now. This elaborate and attractive breakfast recipe is from the U.S. Highbush Blueberry Council’s website, where you will find many more ideas for serving up blueberries.

Blueberry Stuffed French Toast

6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons sugar, divided
Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1 1/4 inches thick) Italian bread
1/3 cup sliced almonds

  • Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and set aside.
  • In a medium bowl beat eggs, orange peel and juice, 2 tablespoons of sugar and the salt until well blended. Pour into a 13-by-9-by-2-inch baking pan and set aside.
  • In a small bowl, combine the blueberries and the remaining 1 tablespoon sugar.
  • With the tip of a sharp knife, cut a 1 1/2-inch-wide pocket in the side of each bread slice. Fill pockets with the blueberry mixture, dividing evenly. Place filled slices into the egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on the prepared baking sheet and sprinkle with almonds.
  • Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce (recipe follows).

Servings: 4. Serving size: 2 slices. Per serving: 414 calories, 17.7 g protein, 14.2 g fat, 52.1 g carbohydrates, 3.9 g dietary fiber, 457 mg sodium, 17.9 g sugars, 279 mg cholesterol

Blueberry Orange Sauce

3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)

  • In a cup combine sugar, cornstarch and salt. Set aside.
  • In a small saucepan bring orange juice and 1/4 cup of water to a boil. Add blueberries and orange sections and return to a boil.
  • Cook until liquid is released from fruit, about 2 minutes, then stir in sugar mixture.
  • Cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

Servings: 4. Serving size: About 1/2 cup. Per serving: 92 calories, 0.7 g protein, 0.2 g fat, 23.5 g carbohydrates, 2.1 g dietary fiber, 72 mg sodium, 18.6 g sugars

TAGS: TCP Kitchen, Recipes, Food

2 Comments Post Your Comment »

I have tried several recipes from the Co-op magazine. The Blueberry stuffed french toast in the June issue was delicious!
Donald Stebbins - , TX - Heart of Texas Electric Cooperative, Inc. (June 10, 2013)
This recipe is fabulous and I enjoyed the freshness and flavor. Thanks for making a recent brunch a step above ordinary!
Vindaloo Tiramisu - Elgin, TX - Bluebonnet Electric Cooperative, Inc. (July 23, 2013)

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