Ingredients
Scale
Blueberry Sauce
- 1 pint blueberries
- 1/4 cup water
- 1 1/2 tsp vanilla
- 1/4 cup granulated sugar
Filling
- 8 oz cream cheese, softened
- 1/4 cup Left Field Farms Vanilla Creamer
French Toasts
- 8–10 thick slices brioche bread, day old or pre-baked (see notes)
- 4 eggs
- 1 cup Left Field Farms Vanilla Creamer
- whipped cream
Instructions
- In a saucepan on medium high heat, place the blueberries, water, vanilla and sugar and stir everything.
- Cook until the blueberries pop and the mixture begins to boil.
- Reduce heat to low and simmer for 5 minutes. Set aside to cool.
- In a small bowl, combine the cream cheese and Left Field Farms Vanilla Creamer.
- Add 1/4 cup of the blueberry sauce and mix well.
- Cut a slit in the top of each slice of bread and make a pocket. Stuff each with two heaping tablespoons of the cream cheese mixture. If using store bought pre-sliced bread, use two slices and spread the mixture on one slice, leaving a gap on all edges, like a sandwich.
- Preheat a skillet on medium-low.
- In another shallow bowl, beat the eggs and Left Field Farms Vanilla Creamer.
- Dip both sides of each stuffed french toast in the egg mixture and shake off excess before placing in the skillet to cook.
- Cook each side until golden brown (watch the edges of the toasts to judge doneness) and serve warm topped with the blueberry sauce and a spoonful of whipped cream.
Notes
tools
- small saucepan
- skillet
- shallow bowl
- spatula
Dry, stale bread holds up better in french toast. Use day old bread or bake your slices in a 300F oven 8 minutes on each side.
When plating, sprinkle some powdered sugar on your french toasts for a little something extra.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stove
- Cuisine: French American
- Diet: Vegetarian
