Blueberry-Stuffed French Toast with Blueberry-Orange Sauce

Blueberry-Stuffed French Toast with Blueberry-Orange Sauce

Could anything be better than French toast covered with a blueberry sauce? How about French toast stuffed with blueberries and covered with a blueberry sauce? As soon as I saw Chef Tom's blueberry-stuffed French toast with blueberry-orange sauce, I knew I was going to try this.

This is a thoroughly decadent and incredibly delicious breakfast that will cheer anyone up on a cold March weekend morning when spring refuses to come along. I haven't made any real changes to Chef Tom's original recipe except to substitute maple syrup for the sugar. There's no combination of flavors quite like blueberries and maple syrup, and the critical instruction for making this French Toast is to avoid eating the blueberry-maple syrup bread filling before stuffing the bread. With a little luck, you might have a spoonful or two left over after stuffing to put into your mouth!

Blueberry-Stuffed French Toast with Blueberry-Orange Sauce

Blueberry-Stuffed French Toast with Blueberry-Orange SauceBlueberry-Stuffed French Toast with Blueberry-Orange Sauce
Recipe by
Adapted from Chef Tom Cooks
Published on March 17, 2008

Rich, delicious and heavenly French toast stuffed with blueberries and served with a hot blueberry, orange and maple syrup sauce

Print this recipePrint this recipe

French toast:
  • 6 eggs
  • 1 teaspoon grated orange peel
  • 2/3 cup orange juice
  • 3 tablespoons maple syrup
  • 1 cup fresh or frozen and defrosted blueberries
  • 8 slices Italian bread, 1 1/4 inches thick
  • 1/3 cup sliced almonds
Blueberry-orange sauce:
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 cup fresh or frozen blueberries
  • 2 oranges, peeled and divided into sections (I used blood oranges)
  • 3 tablespoons maple syrup
  • 1 tablespoon cornstarch
  • Preheat oven to 400ยบ and grease a large baking sheet with a generous layer of butter.

  • Whisk together the eggs in a medium bowl with the orange peel, orange juice and 2 tablespoons of the maple syrup until well blended. Pour into a 13 × 9 inch baking pan and set aside.

  • In a small bowl combine blueberries and the remaining 1 tablespoon of maple syrup. Using the tip of a sharp knife, cut a 1 1/2-inch wide pocket in the side of each bread slice. Fill the pockets with the blueberry mixture, dividing evenly.

  • Place the filled slices in the egg mixture. Let stand on each side for 5 minutes to absorb the egg mixture. Arrange on the prepared baking sheet and sprinkle with the almonds. Bake in the preheated oven for 10 minutes, and then turn over the slices to bake for another 5 minutes or until golden brown. Remove from the oven and let cool slightly.

  • Meanwhile, make the blueberry-orange sauce by bringing the orange juice and water to a boil in a small saucepan. Add the blueberries and orange sections and bring to a boil again. Cook for another 2 minutes or until the juice is released from the fruit. Stir in the maple syrup and cornstarch, and continue to cook, stirring constantly, for another couple of minutes or until the sauce thickens. Reduce to a simmer until the french toast is baked.

  • Serve the French toast slices warm covered with hot blueberry-orange sauce.

Makes 8 French toast
Blueberry-Stuffed French Toast with Blueberry-Orange Sauce


Mansi Desai said...

man, that looks heavenly Lisa! I can smell it from right here:)

Peter M said...

Lisa, I would give up meat (for the day) just to partake in this blueberry fiesta!

I would think one could sandwich the blueberry mix between 2 slices of bread no?

Julie said...

This sure got my attention it looks so delicious I wish I was eating it right now.

Lisa said...


Yes, you could use two slices of bread, though it might be a bit thick. I suppose you could smush the bread together.

Meeta said...

Oh man I am in french toast heaven. This looks awesome!

Ricki said...

This one is just. . . beyond! It looks incredibly decadent, yet it's actually fairly healthy (blueberries being one of the top antioxidant foods, and all!) ;)

Lisa said...

You are right Ricki, it is pretty healthy, but it tastes so good, you just figure it must be sinful :)

Kevin said...

That looks so good! I like the blueberry sauce covering it. I made some blueberry and cream cheese stuffed french toast a while ago. I nice blueberry sauce would have gone nicely on them.

Johanna said...

unfortunately I have never been able to eat french bread because it is too eggy but I am always keen to try a vegan one - and even more keen now I have seen this sauce

Bellini Valli said...

This is showinjg up on our menu this weekend when my daughter is here...most definitely!!!!

Neen said...

Oh my gosh this is too decadent for words! But with all that maple syrup in both the "stuffing" and the sauce, does it become obnoxiously sweet and overpowering?

Lisa said...


Actually, it's not overpowering at all, especially as maple syrup was used instead of sugar. Lots of berry goodness :)

Chef Erik said...

I made something like this the other weekend, I used Nutella, blueberries sounds fantastic, yum

rhid said...

Honestly my mouth watered when I saw this...

Anonymous said...

This is the best french toast recipe I've ever found. Sometimes I stuff it and sometimes I make it plain....we love it and it's now a staple in our house....we like it w/ plain maple syrup. Thanks for the post!

Rosh said...

Wow! That looks absolutely delicious! I am definitely going to try it... You have such a lovely blog here. I am a vegetarian and am always on look out for new and interesting vegetarian recipes. Happy to follow you :)