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FRENCH TOAST WITH HIDDEN BLUEBERRIES

12 Best Foods Cookbook by Dana Jacobi

Makes 4 servings

Usually, stuffed French toast has a filling sandwiched between slices of bread. Instead, I remove the center of the bread, combine it with berries, and put it back, creating the surprise of blueberries in your French toast.


1    (1-pound) loaf Italian semolina bread, with or without sesame seeds
1/2  cup fresh or frozen blueberries
3    large eggs
1    cup vanilla soymilk
1    tablespoon citrus liqueur such as Grand Manner, Triple Sec, or 1 teaspoon grated lemon zest
1    teaspoon vanilla extract
3    tablespoons melted unsalted butter or canola oil
     Warm  maple syrup


1. Cut the bread diagonally into 1" slices, discarding the ends. Carefully pull the center from each slice, leaving about 1/2" of bread inside the crust. Set aside the rings of crusts.  Tear the centers into 1/2" pieces and place them in a mixing bowl. Add the blueberries.

2. In another bowl, whisk the eggs with the soymilk, liqueur or zest, and vanilla Pour half this mixture over the torn bread and blueberries. Add the crust rings to the remaining egg mixture. Toss gently.

3. Heat half the butter or oil in a large, heavy skillet over medium-high heat. Arrange the soaked bread rings in the pan. Spoon the moistened bread and berry mixture into the center of each ring, pressing with the back of the spoon to pack it firmly Cook until the toast is browned on the bottom, 3 to 4 minutes. With a spatula, turn and brown the second side. Remove to a platter, and repeat until all the bread has been cooked. Serve with warm maple syrup.


Per serving:  490 calories, 17 g fat, 8 g saturated fat, 16 g protein, 64 g carbohydrates, 4 g fiber