Could anything be better than French toast covered with a blueberry sauce? How about French toast stuffed with blueberries and covered with a blueberry sauce? As soon as I saw Chef Tom's blueberry-stuffed French toast with blueberry-orange sauce, I knew I was going to try this.
This is a thoroughly decadent and incredibly delicious breakfast that will cheer anyone up on a cold March weekend morning when spring refuses to come along. I haven't made any real changes to Chef Tom's original recipe except to substitute maple syrup for the sugar. There's no combination of flavors quite like blueberries and maple syrup, and the critical instruction for making this French Toast is to avoid eating the blueberry-maple syrup bread filling before stuffing the bread. With a little luck, you might have a spoonful or two left over after stuffing to put into your mouth!
|Blueberry-Stuffed French Toast with Blueberry-Orange Sauce|
|Recipe by Lisa Turner|
Adapted from Chef Tom Cooks
Published on March 17, 2008
Rich, delicious and heavenly French toast stuffed with blueberries and served with a hot blueberry, orange and maple syrup sauce