Stuffed Blueberry French Toast

Stuffed Blueberry French Toast
  • Prep Time: 10
  • Total Time: 15
  • Servings: 4

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About this Recipe


8 slices of Villaggio Original Thick Sliced Italian Style White Bread
6 eggs
1/2 cup of milk
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 cup Ricotta cheese
1 cup fresh blueberries
1 tbsp lemon zest (approx.1 medium sized lemon)
1 tbsp sugar
2 tbsp butter
Powdered sugar for dusting (optional)
Blueberry Syrup
2 tbsp cornstarch
4 tbsp water
1 cup Maple syrup
2 cups fresh blueberries
1 tbsp butter


Blueberry Syrup
1. In a small bowl mix together water and cornstarch and set aside.
2. In a saucepan over medium heat, combine maple syrup, blueberries and
butter. Stir gently and bring to a boil. Stirring continuously add in cornstarch mixture. Reduce heat and simmer until thickened, about 3 to 5 minutes or until the sauce coats the back of your spoon.
3. Serve warm over French toast.

1. In a medium sized mixing bowl combine Ricotta, blueberries, lemon zest and sugar. Gently stir together and set aside.
2. In a wide shallow dish, such as a 9x13 baking dish whisk together eggs, milk, vanilla and cinnamon.
1. Spread 1⁄4 cup of Ricotta mixture onto 4 slices of bread. Top each with plain slice of bread. Working with one sandwich at a time, dip sandwich into egg mixture, soaking each side for roughly 30 seconds.
2. Over medium-low heat melt 1⁄2 tbsp. butter in a 9” non-stick frying pan. Cook 1-2 sandwiches at a time 3-4 minutes on either side until golden and egg is fully cooked.
3. Serve with warm blueberry sauce and dust with powdered sugar.


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