Easy Blueberries And Cream French Toast Sandwich With Orange Maple Syrup Food

EASY BLUEBERRIES AND CREAM FRENCH TOAST SANDWICH WITH ORANGE MAPLE SYRUP

Steps:

• Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot.
• Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth.
• Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.

EASY BLUEBERRIES AND CREAM FRENCH TOAST SANDWICH WITH ORANGE MAPLE SYRUP

Steps:

• Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot.
• Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth.
• Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.

MAPLE FRENCH TOAST

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

BLUEBERRY MAPLE SYRUP FRENCH TOAST

Steps:

• Butter a 13 x 9-inch baking dish.
• Cut the bread into 1-inch cubes.
• Sprinkle HALF of the bread cubes in the baking dish.
• Cut the cream cheese into about 1-inch cubes or smaller, then toss over the bread in the baking dish.
• Sprinkle about 1/4 cup sugar over the cream cheese (if using).
• Sprinkle with 1-1/2 cups blueberries then the remaining bread cubes on top.
• In a large bowl whisk eggs until frothy.
• Add in half and half and maple syrup; whisk until well combined.
• Pour over the bread in the baking dish.
• Cover and chill for a minimum of 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Set oven to 350°F.
• Cover with foil and bake for 30 minutes.
• Remove from oven uncover, and continue baking for about 25-30 minutes more, or until golden brown and the center is set.

FRENCH TOAST BREAKFAST SANDWICH WITH CANADIAN MAPLE SYRUP

Steps:

• In a nonstick skillet scramble 2 eggs in 1 tsp butter till done to your liking.
• Remove eggs and set aside and wipe out skillet.
• Assemble the sandwiches with one slice of swiss cheese, 2 slices of ham, 1 scrambled egg, top with another slice of cheese.
• Break remaining egg into a bowl with 1 tsp milk and mix well.
• Brush the sandwiches liberally with the egg wash with a pastry brush (but don't saturate the bread) and grill over medium/medium high heat in a nonstick skillet in 1 tsp of butter till golden brown. (grill the egg side down first and the melted cheese will help hold the sandwich together when it is time to flip it)Add another tsp butter and flip carefully to grill other side until golden.
• Serve with grape jelly or maple syrup on the side.

ORANGE CREAM FRENCH TOAST

Steps:

• Blend vanilla into the cream cheese, powdered sugar, sour cream and orange zest. Mix well. Cover and store in the refrigerator overnight, to let the orange flavor blend into the cream cheese mixture.
• In the morning, mix eggs & milk, in a 1:1 ratio. (For two people, use three eggs. Measure them into a measuring cup, and then pour in that much milk.) Whisk together with a little vanilla.
• Slice the day-old French bread into 1 & 1/2 inch thick slices. Cut a pocket into each slice and fill generously with the cream cheese mixture. Dip into the eggs & milk blend, allowing your French bread to soak it up. Grill on an oiled, preheated griddle on medium heat for about 2-4 minutes, until golden. Sprinkle with a scant amount of cinnamon and nutmeg. Turn once, and cook for another few minutes, till golden.
• Dust with powdered sugar, garnish with fresh slices of orange, and serve immediately with warmed maple syrup. Looks lovely garnished with a bit of the orange zest, too, if you have some nice long pieces. Enjoy!