Blueberry-Stuffed French Toast

Just a little drizzle of maple syrup and it is a perfect brunch
blueberry French toast

The Center For Discovery 

“This French toast could also be used as a bread pudding for a lightly sweet dessert. At The Center we serve it at breakfast with Greek yogurt for added protein,” says Executive Chef Peggy Parten. “Just a little drizzle of maple syrup and it is a perfect brunch.” French toast needs a night to absorb its juices, so start this recipe the day before you plan to serve it.

Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.

16
Servings
81
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 cups orange juice
  • 12 large eggs
  • 1 1/4 teaspoons fresh grated orange zest
  • 1 1/3 cups milk
  • 1/8 teaspoon salt
  • 3 cups fresh or frozen blueberries (thawed and drained if frozen)
  • 1 tablespoon granulated sugar
  • 4 quarts whole wheat bread in ½-inch cubes, loosely packed (about 2 pounds)
  • 2 cups cottage cheese
  • 1/2 cup sliced almonds
  • maple syrup
  • greek yogurt (optional)

Directions

Use the butter to grease a baking pan measuring about 10 x 12 x 4 inches.

Pour the orange juice into a saucepan. Bring it to a simmer and reduce to half the volume. Cool.

In a medium bowl, beat the reduced juice, eggs, orange zest, milk and salt until well-blended.

In a small bowl combine blueberries and sugar.

Arrange half the bread cubes in the baking pan. Dollop the cottage cheese on top, then evenly distribute the blueberries over the cheese. Top with the remaining bread cubes.

Pour the juice-egg mixture over the top and cover with a layer of parchment paper. Wrap the baking dish in aluminum foil and refrigerate, allowing the bread to absorb the liquid overnight.

Preheat the oven to 350 degrees. Remove the French toast from the refrigerator and bake for 1 hour. Remove the foil and bake uncovered for another 20 to 30 minutes. The center should be just barely set. Allow to cool slightly before cutting.

Sprinkle each serving with almonds and drizzle a little maple syrup on top. Serve with ½ cup Greek-style yogurt, if you like.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
14g
11%
Protein
4g
9%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
57mg
6%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
8µg
0%
Folate, total
10µg
3%
Magnesium, Mg
9mg
3%
Phosphorus, P
65mg
9%
Selenium, Se
3µg
5%
Sodium, Na
109mg
7%
Water
92g
3%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.