Blueberry Stuffed French Toast
Pinch salt, optional
Preheat oven to 400°. Spray a large baking sheet with cooking spray. In a medium bowl, beat eggs, peel, juice, 2 Tbsp. of the sugar and the salt until well blended. Pour into a 13x9x2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 Tbsp. sugar; set aside. With the tip of a sharp knife, cut a 1½ inch wide pocket in the side of each bread slice. Fill pockets with blueberry mixture, dividing evenly.
filled slices in egg mixture. Let stand, turning once, until egg mixture
is absorbed, about 5 min. on each side. Arrange bread on prepared
baking sheet; sprinkle with almonds. Bake until golden brown bout 15
minutes, turning slices after 10 minutes. Makes 4-6 servings.
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