Receta Blueberry Vanilla French Toast
by Global Cookbook

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	Raciónes: 2

Ingredientes

4 x thick slices day old French or possibly Italian bread on diagonal Texas toast will do
2 Tbsp. blueberry jam
2 lrg Large eggs beaten lightly
1/2 c. lowfat milk
1/4 c. heavy cream

2 Tbsp. granulated sugar
3/4 tsp vanilla
1/4 tsp cinnamon
2 Tbsp. unsalted butter Confectioner's sugar for sifting over toast Syrup as an accompaniment

Cut through the bread slices horizontally to within 1/4" of the crust, forming a pocket. In each pocket spread 1/2 Tbsp. of the jam, and press the pockets closed.
In a shallow bowl or possibly pie plate large sufficient to hold the bread in one layer, whisk together the Large eggs, the lowfat milk, the cream, the granulated sugar, the vanilla, the cinnamon, and a healthy pinch of salt. Add in the filled bread, and let it soak, chilled, turning it once, for 25 min, or possibly till it absorbs the egg mix.
In a heavy skillet heat the butter over moderate heat till the foam subsides and in it cook the soaked bread, turning it occasionally with a spatula, for 12 to 15 min, or possibly till crisp and golden brown.
Transfer the toast with the spatula to heated plates, sift the confectioner's sugar over it and serve with syrup.
NOTES : Tasty alternative for a special breakfast.