{short description of image}1st Traveler's Choice

Fitch Hill Inn

Hyde Park, Vermont

Specialty Recipe

Stuffed French Toast with Blueberry Sauce

photo of Fitch Hill Inn Bed and Breakfast, Hyde Park, Vermont
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Fitch Hill Inn B&B
258 Fitch Hill Rd
Hyde Park, VT 05655
(802) 888-3834
Toll Free:
(800) 639-2903
Fax: (802) 888-7789
Email
Ingredients for half batch
(2 servings)
Filling:
½ package. (8 ounces) cream cheese, softened
1/2 Tablespoon sugar
1/2 teaspoon grated orange peel
1/8 teaspoon cinnamon
French Toast:
2 eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla
4 slices Julie's homemade bread (3/8" thick)
Syrup:
1/4 cup water
1/8 cup Vermont maple syrup
1 Tablespoon sugar
1/2 Tablespoon cornstarch
3/4 cup frozen blueberries (large blueberries work well)
Ingredients for whole batch
(4 servings)
Filling:
1 package. (8 ounces) cream cheese, softened
1 Tablespoon sugar
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
French Toast:
4 eggs, lightly beaten
1/2 cup milk
2 teaspoons vanilla
8 slices Julie's homemade bread (3/8" thick)
Syrup:
1/2 cup water
1/4 cup Vermont maple syrup
2 Tablespoons sugar
1 Tablespoons cornstarch
1-1/2 cup frozen blueberries (large blueberries work well)

In a medium mixing bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside.

In a shallow bowl, combine eggs, milk and vanilla. Spread filling mixture on both slices of bread; press the bread together. Dip bread in egg mixture on both sides, fry on a greased hot griddle for 3-4 minutes per side or until golden brown.

For syrup: combine water, maple syrup, sugar and cornstarch in a medium saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer 5-7 minutes or until berries are tender. Serve over French toast.

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