Blueberry Cream Cheese Stuffed French Toast
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 eggs
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 oz. cream cheese
- 1/3 upheavy cream (or half and half)
- zest of one orange approx. 1-2 teaspoons
- juice of one orange approx. 1/4 cup
- 1/4 cup blueberry preserves (or favorite preserves)
- 8 slices of sturdy bread sliced thick (i used a multigrain)
- Carbohydrate 6.26820373397618 g
- Cholesterol 20.1515625065405 mg
- Fat 6.88422747041616 g
- Fiber 0.201179160698866 g
- Protein 4.13650677887201 g
- Saturated Fat 4.35072775797292 g
- Serving Size 1 1 Serving (135g)
- Sodium 1913.69774073553 mg
- Sugar 6.06702457327732 g
- Trans Fat 0.468981593121448 g
- Calories 103 calories
Lightly whisk the eggs, cream, orange zest, juice, vanilla, nutmeg, cinnamon, sugar and salt together in a shallow baking dish to combine.In a separate bowl mix together cream cheese and preserves.Make 4 sandwiches using the cream cheese mixture.Carefully dip each sandwich in the egg mixture; be sure to flip being careful to cover all sides completely. Let them rest on a plate while you prepare the griddle or skillet.Heat griddle or skillet over low-medium heat. Depending on how much room you have to cook each sandwich, you’ll need to split the butter between batches, roughly using ½ tablespoon per sandwich.Place sandwiches on heated griddle or skillet, and cook 3-5 minutes per side, until golden brown.Cut in quarters or halves. Serve with a dusting of powdered sugar and/or syrup.
