blueberry stuffed French toast

Saturday morning is my favorite time of the week. I don’t have to get up and go to work today, and I don’t have to get up and go to work tomorrow. It’s also the perfect time to cook myself a fancy breakfast (and photograph it for my blog if the lighting’s right!). Today, it was blueberry stuffed French toast.

My favorite vacation spot, Ocean City, NJ, has this adorable, old-fashioned breakfast place called Ready’s. That’s where my eyes and stomach first fell in love with stuffed French toast. I ordered it, expecting something amazingly delicious, and I was not disappointed. I knew I had to try to make it myself. It’s been years since I first had this dish, but today, I finally made my own version. I used blueberry topping (because between you and me, I’m writing a cookbook for my brother, and he loves blueberries, so this will be included in it), but feel free to use strawberries, cherries, etc.

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Ingredients: Makes 2 servings

4 slices white bread

1 ½ c blueberry pie topping (this is the easiest way to get the blueberry sauce; feel free to caramelize fresh blueberries and cane sugar!)

½ c whipped cream cheese

1 tsp. powdered sugar

2 tbsp. butter

2 eggs

Splash of milk

Slice the white bread diagonally. In a small bowl, combine the cream cheese, powdered sugar and ½ c blueberry topping. Then, melt butter on low in a grill pan. While butter melts, spread cream cheese topping over one half of each slice of bread, then top with the other half. In another small bowl, add eggs and milk and beat until combined. Dunk French toast slices in the egg, then place on the grill pan. Cook on medium low until golden brown, about 3 minutes on each side. While French toast cooks, heat remaining blueberry topping in a small pot. Transfer French toast to a plate, top with blueberry topping, and serve.

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