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Berry-Stuffed French Toast

Some days are meant for luxuriating in the unplanned expanse of the morning. French toast is tailor-made for those days. Assemble the dish the night before and you'll be ready for a leisurely morning meal whenever it suits you. For the bread, choose a rather wide loaf so there's plenty of room to cut a pocket and spoon in the sweetened cream cheese filling.
Recipe from FRESH CHOICES by David Joachim & Rochelle Davis

Makes 4 servings

1 loaf Italian or French bread
8 ounces organic reduced-fat cream cheese, at room temperature
4 tablespoons confectioners' sugar
1/2 teaspoon almond extract
1/3 cup dried blueberries
1/3 cup dried cranberries
4 pasture-raised or organic eggs
2 pasture-raised or organic egg whites
1-1/2 cups organic 2% milk
1 teaspoon vanilla extract
Pinch of salt


Cut off and discard a small diagonal slice from each end of the bread. Cut the bread on a diagonal into about ten 1"-thick slices. Cut a slit through the top crust of each slice to form a deep pocket.

In a medium bowl, mix together the cream cheese, 3 tablespoons sugar, and the almond extract. Stir in the blueberries and cranberries. Spoon the filling equally into the bread pockets and lay the stuffed slices of bread in a shallow 4-quart baking dish, such as a 15" [x] 10" dish.

Clean and dry the bowl and then use it to whisk together the eggs, egg whites, milk, vanilla extract, salt, and the remaining 1 tablespoon sugar. Pour the mixture evenly over the bread. Turn the slices to coat completely. Let stand for 5 minutes or cover and refrigerate up to 8 hours (overnight).

Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. When hot, cook the bread in batches until browned on each side, about 4 minutes per side. Serve immediately.

Helping Hand: For a simple blueberry syrup, toss about 1/4 cup fresh blueberries into a small microwaveable pitcher with 1/4 teaspoon ground cinnamon and 1/2 cup pure maple syrup. Microwave on high until heated through, 30 to 45 seconds. Or top the toasts with blueberry jam instead.