Apricot Blueberry Whole Grain French Toast Recipes

Steps:

• In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Steps:

• Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: For the Apricot-Blueberry Topping: Drain apricots and blueberries, reserving the syrup. In a small saucepan combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch, mixing until blended. Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly. Slice apricots; add apricots and blueberries to the sauce. Heat through; cover and set aside. For the French Toast: Whisk eggs, milk, sugar and vanilla in a shallow dish until blended. Lightly coat a large skillet with cooking spray; heat over medium heat until hot. Dip the bread into egg mixture, turning to soak both sides; place in the skillet. Cook for 4 to 5 minutes or until browned, turning once. Cut each into 4 triangles and arrange on serving plates. Spoon the apricot-blueberry topping over the toast; sprinkle with almonds. Servings: 4 Nutritional Information Per Serving: Calories 310; Total fat 5g; Saturated fat 1.5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 57g; Fiber 5g; Protein 9g; Vitamin A 35%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 15%DV *Daily Value