French Toast stuffed with Lemon Cream and Blueberry Sauce

Source: Bed and Breakfast Foodie Blog, original recipe from The White Oak Inn
adapted by There's Always Thyme to Cook

1 loaf of Brioche or Challah Bread, cut into 1/2-inch slices
1 8-ounce package cream cheese, softened
1/2 cup of lemon curd
2 tablespoons powdered sugar
8 eggs
1 can evaporated milk
2 tablespoons sugar
1 teaspoon almond extract
1 cup of frozen blueberries
1/4 cup sugar or less if you like
1/2 cup water
small squeeze of fresh lemon
1 tablespoon butter for pan, more or less

Preheat oven to 200 degrees. Place a baking sheet in oven.
 
Mix together the cream cheese, lemon curd and powdered sugar. Divide this between half of the slices of bread and spread to almost the edge of the bread, leaving about 1/4-inch. Top with the remaining slices of bread. Beat the eggs with evaporated milk, sugar and almond extract. Dip each sandwich in the egg mixture to coat both sides.

Working in batches, coat the bottom of a skillet or griddle with some butter and heat over medium-high heat. Cook until golden brown. Then turn the French toast over and cook until golden brown on that side. Add butter as necessary to the griddle. You can also use a panini maker, but don't press down hard or the lemon cream will squish out, just close the top enough so both sides cook! Transfer French toast to baking sheet in a low oven to keep warm. Serve with warm blueberry sauce.

To make the sauce, combine berries, lemon, sugar and water in a small saucepan. Bring to a boil, then lower heat to simmer and cook over low heat for about ten minutes or more to thicken. To get the sauce a little thicker, you can add a little cornstarch dissolved with water, and mixed into the sauce, bring back to the boil. Serve over French Toast.
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