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Blueberry Stuffed French Toast

Name:  Charlotte Garland

 

City: Pineville, Louisiana

 

Category: Breakfast or Dessert

 

Comments: "This is a wonderful recipe that brings children running and asking for more!"

 

"Blueberries can be substituted for fresh Alpine Fresh raspberries."

Congratulations to 

Charlotte Garland

for winning

the Alpine Fresh Recipe

Contest for January 2015!! 

Ingredients: 

 

(Abbreviations: C=cup, tsp.=teaspoon, T=tablespoon, lb=pound, oz.=ounces, pkg=package, pt.=pint, qt.=quart)

 

  • 1½ c Alpine Fresh Blueberries

  • 4oz Softened Cream Cheese

  • 8 Slices of a Bread of your choice

  • ¼ c Milk

  • ½ tsp Sugar

  • ½ tsp Ground Cinnamon

  • ½ tsp Vanilla Extract

  • 2 T of butter

  • 4 eggs

  • 2 T Powdered Sugar (optional)

  • 1 c  Syrup of your choice

Directions:

 

  1. Warm electric skillet to 350°

  2. In a medium bowl, beat eggs, milk, sugar, vanilla extract, and cinnamon together

  3. Spread one side of each slice of bread with cream cheese

  4. Place about 8- 12 blueberries on 4 slices of bread

  5. Place slices cheese to cheese making 4 sandwiches

  6. Melt Butter on skillet

  7. Dip sandwiched bread into the egg mixture, coating the entire sandwich

  8. Place on warm skillet

  9. Cook until golden brown on both sides.

  10. Top with Syrup

  11. Garnish with fresh blueberries and powdered sugar (optional)

 

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