6 large eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons granulated sugar, divided use
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained,
if frozen)
1 loaf unsliced French bread, cut into 8 (1 1/4-inch) thick slices
1/3 cup sliced almonds
Blueberry Orange Sauce (recipe follows)
Preheat oven to 400*F (205*C). Lightly
grease a 15 x 10 x 1-inch baking sheet; set aside.
In a medium bowl beat eggs, peel, juice,
2 tablespoons of the sugar and the salt until well blended. Pour
into a 13 x 9 x 2-inch baking pan; set aside.
In a small bowl combine blueberries and
the remaining 1 tablespoon sugar; set aside.
With the tip of a sharp knife, cut a 1
1/2-inch wide pocket in the side of each bread slice.
Fill pockets with reserved blueberry mixture,
dividing evenly.
Place filled slices in egg mixture. Let
stand, turning once, until egg mixture is absorbed, about 5 minutes
on each side.
Arrange bread on prepared baking sheet;
sprinkle with almonds.
Bake until golden brown, about 15 minutes,
turning slices after 10 minutes. Serve with Blueberry Orange
Sauce.
Makes 8 servings.
Blueberry Orange Sauce
3 tablespoons granulated sugar
1 tablespoons cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)
In a cup combine sugar, cornstarch and
salt; set aside.
In a small saucepan bring orange juice
and 1/4 cup water to a boil.
Add blueberries and orange sections.
Return to a boil; cook until liquid is
released from fruit, about 2 minutes.
Stir in sugar mixture; cook, stirring
constantly, until sauce thickens, 1 to 2 minutes.
