French Toast with Blueberries and Creamy Apricot Sauce

Looking for something special for breakfast? Try this French toast recipe that features the addition of blueberries and is served topped with a creamy apricot sauce.

Recipe Ingredients:

French Toast:
2 tablespoons butter - divided use
5 large eggs
1/4 cup milk
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 of a 16-ounce loaf whole wheat Italian bread, cut diagonally into 8 slices - divided use

Sauce:
1 (6-ounce) container vanilla yogurt
3 tablespoons apricot jam
1 teaspoon orange zest
1 cup fresh (or thawed frozen) blueberries

Cooking Directions:

1. French Toast: Place a large nonstick skillet over medium heat until hot. Add 1 tablespoon butter, and tilt skillet to lightly coat bottom.
2. Beat eggs, milk, zest, and vanilla extract together and pour into a 13x9x2-inch baking pan. Add four bread slices and turn several times to coat evenly. Place these bread slices in the skillet; cook 3 minutes on each side or until golden. Set aside on a separate plate and cover to keep warm. Repeat with remaining bread slices and butter.
3. For Sauce: Combine yogurt, jam, and zest in a blender. Secure with lid and purée until well blended.
4. To Serve: Place two slices of French toast on each of four plates, spoon equal amounts of yogurt mixture on each slice, and top with blueberries.

Makes 8 servings.

Tip: Working in two batches keeps the bread from getting crowded, so it can brown properly and create a slight crust.