Recipe of the Week

Recipe of the Week
Blueberry Stuffed French Toast

1 loaf  Panera Bread Cinnamon Raisin Bread

8 oz. reduced –fat cream cheese

4 T confectioners sugar

2 T orange zest, grated

¾ cup blueberries

6 eggs

1 ½ cup whole milk

1 tsp. vanilla extract

dash salt

Cut bread into 1¼ -inch thick slices (you should have about 8 slices.)  Cut a slit through the top crust of each slice to form a deep pocket.  In a medium bowl, mix together the cream cheese, 3 T of sugar and orange zest.  Stir in blueberries and spoon filling equally into bread pockets.  Lay stuffed slices of bread in a shallow 4-quart baking dish, such as a 15-inch by 10-inch dish.  In medium bowl, whisk together eggs, milk, vanilla, salt and remaining one Tablespoon of sugar.  Pour mixture evenly over bread, tilting the dish to completely coat the bread.  Let sit until the liquid is absorbed, at least 30 minutes at room temperature or covered in the refrigerator overnight. Coat a large skillet or griddle with cooking spray, oil, or butter, and heat over medium-high heat.  Add the  Cinnamon Raisin Bread and cook until nicely browned and crisp outside, about 5 minutes per side.

(Recipe courtesy of Panera Bread)

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