Blueberry-Orange French Toast

Breakfast or brunch? Here's a make-ahead French toast that keeps everyone happy.

Prep Time

Minutes

Total Time

9:00

Hrs:Mins

Makes

slices

Blueberry-Orange Syrup

1/3

cup sugar

teaspoon cornstarch

1/4

cup orange juice

cups fresh or Cascadian Farm® frozen organic blueberries

French Toast

slices French bread, 1 inch thick

1/2

cup orange marmalade

eggs

1 1/2

cups half-and-half

1/4

cup sugar

1/4

teaspoon ground nutmeg

teaspoons vanilla

1/4

cup margarine or butter, melted

In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.

Makes 16 slices

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

Use day-old bread to make the French toast.

Do-Ahead

Prepare the syrup up to 1 day ahead of time, and store it covered in the refrigerator.

Nutrition Information:

1 Serving (1 Slice)

Calories 240

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 3g,),

Cholesterol 90mg;
Sodium 280mg;
Total Carbohydrate 36g

(Dietary Fiber 2g,

Protein 6g;

Percent Daily Value*:

Exchanges:

2 Starch;
1/2 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Blueberry-Orange French Toast

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens