Easy Blueberries And Cream French Toast Sandwich with Orange Maple Syrup

Easy Blueberries And Cream French Toast Sandwich with Orange Maple Syrup

12 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Sarah

“Fresh blueberries and cream cheese sandwiched between two slices of bread, topped off with homemade orange maple syrup.”

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Adjust Servings

Original recipe yields 4 sandwiches



  1. Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot.
  2. Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth.
  3. Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.

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Reviews (12)

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Fantastic! Both the French toast and the syrup are delicious, and both could easily stand on their own. Together they are sinfully awesome. You may think the syrup sounds like more trouble than you want to go to, but it really cooks itself while you are making the French toast - and is well worth it. I love the idea of this toast and can see making it with all kinds of fruit fillings. The syrup is just plain excellent. I made this as written, using Merlot for the red wine. Great recipe - thanks! :)



I made this for brunch for my family. The only thing was I didn't make the syrup we just used regular maple syrup. It was great! I'm sure it would be even better if we had made the orange maple syrup.



It's more of a sauce than a syrup, but it's so good! I doubled the portion, as we like to use plenty of sauce. I used the zest of a whole orange and also used 1/3 cup of leftover chestnut syrup in place of some of the maple (I'd previously made chestnut paste and didn't want the unused syrup to go to waste). Next time I will save some of the zest for the filling and add a little sugar to it as well to give it a cheesecake-y taste.

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Amount Per Serving (4 total)

  • Calories
  • 565 cal
  • 28%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 58.4 g
  • 19%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 276 mg
  • 92%
  • Sodium
  • 519 mg
  • 21%

Based on a 2,000 calorie diet



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Sweet Potato French Toast


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Chocolate French Toast