Baked Blueberry Stuffed French Toast for Two

Ingredients

Localized ingredient list prepared for quick scanning.

• 3 ounces mascarpone cheese or cream cheese
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Splenda Sugar Blend for Baking (or 1 teaspoon regular sugar)
• 4-5 ounces fresh blueberries
• 4 slices challah bread (or your favorite bread)
• 1 tablespoon whole wheat flour
• 1 pinch salt
• 2 eggs
• 1/2 cup low-fat milk or whole milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon almond extract
• 1 teaspoon Splenda Sugar Blend for Baking (or 2 teaspoons regular sugar)
• 1/2 tablespoon Splenda brown sugar blend (or 1 tablespoon regular brown sugar)
• 3 tablespoons graham crackers, crushed
• 1 tablespoon butter, melted
• 2 tablespoons prepared whipped topping

Method

Follow the steps in order for the best result.

1. To begin, soften the cheese in the microwave for just a few seconds (5-10), until it's easily stirred. Blend in the vanilla extract and Splenda.
2. Grease a loaf pan that's appropriately sized to snugly fit two slices of bread.
3. Evenly spread the sweetened cheese mixture onto two slices of bread. Generously top with fresh blueberries, then cover with the remaining two slices of bread.
4. In a separate bowl, whisk together the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda. Pour this mixture evenly over the assembled bread. Cover the dish tightly with plastic wrap and refrigerate overnight to allow the bread to soak up the custard.
5. In the morning, remove the dish from the refrigerator and let it sit at room temperature while the oven preheats.
6. Preheat your oven to 350 degrees Fahrenheit.
7. Combine the brown sugar, crushed graham crackers, and melted butter. Sprinkle this mixture evenly over the top of the soaked bread.
8. Bake in the preheated oven for 25-35 minutes, or until golden brown and set.
9. Serve warm, topped with whipped cream. For extra indulgence, consider adding syrup or yogurt.
10. Garnish with a dusting of cinnamon and sugar, and a scattering of fresh blueberries.