Blueberry Cream Cheese Stuffed Toast


    4 thick cut slices of crusty, artisan style bread (sliced the thickness of 2 normal slices)

    For the Blueberry Sauce

    2 cups fresh or frozen blueberries

    1/2 cup sugar

    1/2 tsp cinnamon

    1 teaspoon of corn starch dissolved in a little water, about an ounce

    For the cream cheese filling

    1 cup cream cheese

    1 tsp freshly grated nutmeg

    4 tbsp honey

    For the egg mixture to dip the bread

    4 eggs

    1/2 cup whipping cream

    1 tsp vanilla extract

    1/2 tsp cinnamon

    1/2 tsp salt

    For the Blueberry Sauce

    Boil blueberries, sugar and cinnamon for 10 minutes.

    Thicken with cornstarch dissolved in water.

    Stir constantly and add slurry, then simmer for a minute as you stir.

    Remove from heat and allow to cool slightly.

    For the Filling

    Mix honey, nutmeg and cream cheese until well blended.

    Cut 4 slices bread, then cut pockets into slices with a bread knife.

    Spread the cream cheese filling evenly into the pockets.

    To Assemble the Toast

    Whisk together eggs, whipping cream, vanilla, salt and cinnamon.

    Dip bread into egg mixture, then fry in butter over medium heat until golden brown on both sides.

    Pour blueberry sauce on top to serve. Enjoy!
    Thanks for Shopping at Glen Ellen Village Market!

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