Welcome to What's Cookin' With Jess

Thank you for stopping by my newest blog. I'm constantly cookin up something in the kitchen, and for my first posting......Blueberry Stuffed French Toast. This recipe is a combination of two recipes from my lovely children, Rena and Eddie, who are both fantastic cooks and bakers! Now, stuffed is not quite the proper word for this recipe, but you will be stuffed after you finish off a serving of this delicious spin on French toast. This happens to be Mark's FAVORITE Breakfast. Of course, we had it for dinner tonite because I wanted to post this recipe with pictures. So without further ado, let's get busy.

INGREDIENTS:

Blueberry Filling - make ahead so it can cool.

1 pint fresh or frozen blueberries.

**I happen to use wild blueberries (huckleberries up here in the mountains, which we picked several weeks ago and froze).
1/2 cup sugar
1/2 cup water
1 8 oz. package of Philly Cream Cheese + additional 1/2 cup of sugar.

Directions:
Set cream cheese out to soften.
Put blueberries, sugar, and water in a small saucepan and set on med/low heat and simmer for 10 minutes. Set aside to cool.

Once blueberry mixture is cool, Put entire 8 oz. of cream cheese and additional 1/2 cup of sugar in a medium mixing bowl and beat until smooth. Strain out blueberries from the sauce mix prepared earlier, reserving the juice left in the pot. Add the blueberries to the cream cheese mixture and mix in well. You can use a beater (which breaks up the berries almost completely) or you can use a spoon (to leave some of the berries whole). Once it is mixed well, cover and set in the refrigerator until you are ready to make the french toast.

French Toast batter.

INGREDIENTS:
3 eggs
1/2 to 2/3 cup milk
Cinamon to taste
1 to 2 tsp. vanilla extract (more or less to taste)

Mix the eggs, milk, cinamon, and vanilla in a shallow baking pan until it is completely mixed together.

Using Texas Toast, dip slices in the egg mixture, turning to coat all sides well. Fry on medium heat until golden brown, then turn and continue to fry until done. Before removing from the pan, take blueberry mixture and spread generously on one slice of the French Toast. Top with another slice of French Toast and remove to serving plate. Spoon additional Blueberry filling on top of the toast slices, dust with powdered sugar, and drizzle with the reserved blueberry juice from the pot.

This will make approximately 4 servings (two slices of toast to a serving.)
This dish is simply amazing!


Give this recipe a try one Sunday morning, and pair it with some juice and coffee.
If you do try this recipe, please leave me a comment on how you liked it.

Stay tuned, because next up will be "Fried" Ravioli with Marinara Sauce!

Bon Apetite!