Blueberry french toast sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Blueberries; frozen |
| ¾ | cup | Maple syrup |
| 1 | teaspoon | Orange peel; grated |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | ;water |
| 3 | Eggs; beaten | |
| ¾ | cup | Milk |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Nutmeg |
| 8 | slices | Bread |
| 3 | tablespoons | Margarine |
| Sugar, powdered | ||
Directions
Combine blueberries, maple syrup and orange peel in a small saucepan.
Dissolve cornstarch in water; add to blueberry mixture. Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens.
Combine eggs, milk, vanilla and nutmeg; mix well. Dip each slice of bread into egg mixture. Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side.
Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture. Sprinkle lightly with powdered sugar.
from: The Daily Herald, 2/14/95 posted by Jeanne Geake Submitted By JEANNE GEAKE On 02-16-95