■ 12
Blueberry Cream Cheese Stuffed
French Toast with Corn Flake Crust
Serves 2–4
2 large eggs, beaten
⅓ cup whole milk
3 teaspoon sugar
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup fresh blueberries
4 tablespoons berry-avored whipped cream cheese
4 2-inch slices of Challah bread, preferably a few days old
1½ cups corn akes, crumbled
1. In a shallow bowl, mix the egg, milk, sugar, nutmeg and salt.
2. Combine the blueberries and whipped cream cheese in a small bowl.
3. Cut a slit into the top crust of each slice of bread. Using a spoon, stuff
each piece of bread with 2 tablespoons of berry mixture.
4. Soak each slice of bread in the egg mixture until the entire slice is
covered.
5. Place the corn akes on a plate. Press each slice of bread into the
corn ake, evenly coating both sides.
6. Place each slice of bread into the AIR FRYER basket.
7. Set temperature to 400 degrees and set time for 8 minutes.
8. Serve hot with maple syrup and butter.
To Next Page
Loading...
Need help?
General
