Baked Stuffed Blueberry French Toast For 2 Recipe

Ingredients for Baked Stuffed Blueberry French Toast For 2

• Mascarpone Cheese
• Vanilla Extract
• Splenda Sugar Blend For Baking
• Fresh Blueberries
• Challah
• Whole Wheat Flour
• 1/4 teaspoon salt
• 2 large eggs
• Nonfat Milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon almond extract
• Splenda Brown Sugar Blend
• Graham Crackers
• 1 tablespoon melted butter (for topping)
• Whipped Topping

How to Make Baked Stuffed Blueberry French Toast For 2

1. In a microwave-safe bowl, warm 2 ounces of cream cheese for 5-10 seconds until softened.
2. Stir in 1 teaspoon vanilla extract and 2 tablespoons Splenda (or to taste).
3. Lightly butter a small (approximately 8x4 inch) Pyrex loaf dish.
4. Place 2 slices of bread in the dish. Spread the cream cheese mixture evenly over the bread. Top with 1/4 cup fresh blueberries.
5. Place the remaining 2 slices of bread on top of the blueberries, creating a sandwich.
6. In a separate bowl, whisk together 1/2 cup milk, 2 large eggs, 1 tablespoon flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon almond extract, and 2 tablespoons Splenda (or to taste).
7. Pour the egg mixture evenly over the bread, ensuring it's fully soaked.
8. Cover the dish with plastic wrap and refrigerate overnight.
9. In the morning, let the French toast sit at room temperature for 15-20 minutes.
10. Preheat oven to 350°F (175°C).
11. While the oven preheats, prepare the topping: In a small bowl, combine 2 tablespoons brown sugar, 1/4 cup graham cracker crumbs, and 1 tablespoon melted butter.
12. Sprinkle the topping evenly over the soaked bread.
13. Bake for 25-35 minutes, or until golden brown and cooked through.
14. Let cool slightly before serving. Top with whipped cream, syrup, and/or yogurt, if desired.
15. Garnish with extra cinnamon, sugar, and fresh blueberries.