What’s one to do when on a hot summer night you don’t feel like whipping up a giant feast, firing up the grill, or slaving over a hot oven? Maybe instead of a traditional summer salad or typical “dinner fare” your feeling for something fruity and more towards a A.M. themed meal instead. Well if that sounds like you then you have come to the right place! =) If every meal could be breakfast I might just be the happiest girl in the world! What’s your favorite meal? I love waking up to the sun rising (yes, I am an early riser BTW, sleeping in for me in like…7 ha ha) and reading a good magazine well diving into my all time favorite breakfast bowl of puffed wheat+cheerios with sliced bananas and sliced cherries a la soymilk and a veggie omelet with ketchup! Gotta have some sweet and some salty ya know?!
So last night in the kitch, I turned back the meal clock and brought a fruity, fun breakfast treat that smelled heavenly, was easy peasy, and most importantly—delish! This was a recipe I thought up on my own to use things we had and then added one finishing touch of a delicious bread! I love shopping at the Bread Store—you can get loaves of bread for like 0.75 and they’re only a few days difference in the expiration date then from regular store shelves! Do you guys have bread stores or favorite discount food places you shop at?
I started by picking up a loaf of Sara Lee Blueberry Crumble Bread.
So I knew the theme had to be blueberries. By now, I had this recipe all worked out in my head, and let’s just say thankfully it turned out
great to be a meal already requested again!
Fruity French Toast with Warm Blueberry Glaze
Serves:2 (can be doubled)
- 1 egg + 1 egg white
- 1/4 C milk (I used unsweetened Almond Breeze)
- A drop of vanilla extract
- 5 Tbsp of whipped cream cheese in the tub (I used reduced-fat)
- 5 Tbsp of your choice fruit preserves (I used sugar-free strawberry)
- 1/2 c of your preferred syrup
- 4 slices bread (I used Sara Lee Blueberry Crumble)
- 1 Tbsp butter (I used Can’t Believe It’s Not Butter FF)
- 1/4 C fresh blueberries
In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
Mix the blueberries into the syrup and warm the syrup mixture in a small saucepan over low heat or in the microwave on high for 1 minute.
Spread the cream cheese mixture evenly over 2 bread slices. Top with the remaining 2 bread slices to make 2 sammies.
Melt the butter in a large nonstick skillet over medium heat. Dip the sammies in the egg mixture and cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve with the warm syrup/blueberry sauce.