So we’re a day late on this one! I had every intention of making DH his favorite breakfast of french toast yesterday but I couldn’t just do regular french toast – no, this was a special occasion so I needed to do it up right – blueberry stuffed french toast. The problem was that I didn’t have all the ingredients and my plan to get to the grocery store on Saturday just didn’t work out so…long story short. I prepped everything yesterday (after he said that he’s rather have dinner type food for dinner – not breakfast food) and made it this morning – a day late but well received none the less.
Here’s DH loving his blueberry stuffed french toast (looking a bit rough, a hard driven volleyball to the face leaves marks!)
And the second picture was when I made him pause so I could take a pic of my masterpiece before he housed it – only 2 min after I set his plate down:)
I made up the recipe from bits and pieces I found on the internet. I’ll try to recount it here:
Blueberry and Cream cheese stuffed French Toast
Cream Cheese Filling
small tub of cream cheese (6 or 8 oz?)
1/8 cup milk
1/4 cup confectioners sugar
1-2 tsp of vanilla extract
I started slowly by putting only part of the milk and part of the sugar in, mixing with my electric wisk and tasting as I went. I wanted a creamy and slightly sweet filling. In the end I think I ended up with what I specified above but in all honesty, I went with taste testing over ingredient measures:) My advice is just start slow – a splash of the milk, a few tbs of the sugar and work up until it’s the consistency and taste you want.
I refrigerated mine overnight but that wasn’t necessary – just happened to be how I put things together.
1/2 pint fresh blueberries
1/4 cup sugar
1/8 cup water
small lemon wedge to squeeze and some lemon zest
I heated the water and sugar to a boil (simple syrup) then added the blueberries and let them cook down (stir gently) at a mild boil. They start to burst when you stir so if you like more whole berries like I do, just stir gently. If you prefer more syrup than anything then have fun, you can strain out the bits later with cheese cloth.
I squeezed part of a lemon (maybe 1 tbs of juice) and then zested it (about 1/2 tsp) into the mix. I boiled a bit longer until the sugar was all dissolved and I was happy with the taste. I then put it in a jar and plopped it in the fridge overnight. This I think is a must. The syrup had time to cool and the flavors to come out. When it was hot you couldn’t taste all the blueberry goodness!
2 slices of Texas Toast (the big thick stuff)
Beat the eggs, dredge the bread in the egg mix (both sides) and then drop on a hot pan, sprinkle with cinnamon. Flip once to make sure all the egg is cooked (i made sure the edges of the bread hit the hot skillet too so the egg on there would cook) and plate.
To plate everything
Place one piece of toast down, spread the cream cheese mix on it like you would peanut butter. Drop the second piece on top (now you have a super think sandwich). Add more cream cheese mix and top with the blueberry sauce. If you want to get fancy garnish with confectioners sugar – DH was too hungry for pretty things so I just gave it to him as is:)
I tried to get a picture of Noey cooking but he was uncooperative..something about being too small to access to stove or something…:) However, never fear – there’s another post coming with Noey goodness! Stay tuned!