arabic desserts: Blueberry Cream Cheese Stuffed French Toast

Here’s a special breakfast to tuck away for your Mother’s Day brunch ideas --

A blueberry cream cheese stuffed French toast, to be exact!

You can use any bread, but I recommend this wheat buttermilk bread; the tart and tang along with the sweet fruit is a delicious combination.

Don’t like blueberries? Use raspberries or strawberries or a mixed berry medley in the center of this one. This recipe was a hit even with my non-cream cheese loving husband!

Blueberry Cream Cheese Stuffed French Toast {serves 4}

Ingredients

8 slices of wheat buttermilk bread
4 oz. cream cheese, softened
2 C fruit {we used blueberries} – fresh or frozen
1 T corn starch
1 T honey
1/4 C water
3 eggs
1/4 – 1/3 C milk
1/2 tsp. cinnamon

Directions

Begin by preparing the berry filling. To do so, combine frozen or fresh fruit (about 2 C) in a small saucepan, or a microwave safe bowl. Toss the fruit with 1 T corn starch. Add in 1 T honey and 1/4 C water.

Either heat over medium-high heat, stirring often, until berries are cooked and sauce has thickened. Or, microwave in 1 minute increments until the berries are cooked and sauce has thickened. Stir during each interval.

Meanwhile, slice up your bread. And, stir up the cream cheese.

Then, lightly beat three eggs together in a shallow, but wide bowl. Add in the 1/4 – 1/3 C milk and 1/2 tsp. cinnamon. Stir well.

When the berries are prepared, combine 4 oz. cream cheese with 1/2 C of the prepared berry sauce.

You may with to use more cream cheese and less berry sauce, or vice versa to suite your family’s tastes.

Using a knife, spread the berry cream cheese mixture onto a piece of bread. Go ahead and make the layer thick. Top with a second piece of bread.

Dip the fruit-filled bread slices into the egg mixture.

Place the sandwich on a hot griddle, preheated to about 350 degrees. If you normally grease your griddle, do so before placing the fruit-filled bread onto the griddle.