Restaurant Style Breakfast Made Easy ~ Lemon Blueberry Stuffed French Toast Recipe
French toast is one of my families favorite meals… I am not a “perky morning person” so we tend to eat it as a brunch instead of a breakfast. Plus brunch just sound fancier and it means I get a little more sleep. Stuffed french toast is actually rather easy to make, if you can butter bread then you can stuff french toast. You can make it at home for a fraction of the price of a restaurant and the homemade version taste so much better.
1 ½ C blueberries
¼ C coconut sugar (or regular sugar)
1 lemon-its zest and juice
1 loaf cinnamon raisin bread
2 C milk
1 tsp vanilla
1 tsp cinnamon-optional
1 tub cool whip
1 block cream cheese
Start by whisking together your eggs, milk, vanilla, and cinnamon in an 8X8 dish. Once combined soak thee cinnamon raisin bread into the milk mixture. I tend to just dunk them in and then flip to the other side and pull it out. Take them out and put them on a hot pan or a hot skillet. Cook both sides until they are a golden brown.
To make the cream filling add soft cream cheese to a bowl and mix with electric mixture until smooth and fluffy. Add in the tub of cool whip and mix on medium speed for 1 minute. You will use this mixture to spread between 2 slices of French toast. Or you can add a little on top.
Lemon Blueberry glaze Directions
In a sauce pan add in the blueberries, sugar, and lemon zest and lemon juice.Bring to a boil and stir constantly until blueberries have softened and mixture has thickened up. Serve over stuffed French toast.
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