BLUEBERRY STUFFED FRENCH TOAST
MAJOR KEY: Feel free to jazz it up with some liquor if you're of age. A splash or 1/4 cup of bourbon or whiskey will make it a party!
- 12 oz. blueberries
- 2 tsp water
- 2 tbsp powdered sugar, divided (more if you like your blueberries sweeter)
- 4 large eggs
- 1 cup half and half
- 1 tsp vanilla paste
- 2 tbsps Tastic sweet*
- 1 loaf sliced brioche bread (Trader Joe's is bae), 10 slices
- 5 tbsp unsalted butter
- 8 oz cream cheese
- 1 tbsp lemon or orange zest
- softened, salted butter (optional)
- maple syrup
Preheat oven to 250 degrees. Line a baking sheet with a cookie cooling rack.
Add blueberries, water and 1 tablespoon powdered sugar to a small saucepan. Turn the flame on a medium heat. Once the blueberries start to break down and boil, turn the heat on simmer. Simmer until blueberries are slightly broken down and sauce-like, but still have some berries in tact. It should take about 5-6 minutes. Set aside.
Add eggs, half and half, Tastic sweet & vanilla to a shallow dish or bowl. Whisk to combine. Soak bread in mixture, about 30 seconds per side.
Heat a large non-stick saute pan to a medium heat. Add 2 tablespoons of butter. Once the butter is hot, add four pieces of soaked bread. Cook until golden brown, about 2 minutes, flip and cook other side until brown. Transfer cooked bread pieces to the cooling rack and keep warm in the oven while you prepare the rest. Add another 2 tablespoons of butter and repeat with four pieces of bread. Repeat with remaining butter and remaining bread.
In a small bowl, combine cream cheese, lemon zest and remaining powdered sugar.
Serve each piece of french toast with a dollop of cream cheese and some of the blueberry mixture along with maple syrup (if desired.) For an even more indulgent version, follow above and then top with another piece of french toast. Serve with softened butter and maple syrup.