Stuffed Blueberry Toast

Stuffed Blueberry Toast

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Mattie Hyde
Recipe by  Mattie Hyde

“I made this for the first time with my daughter on Mother's Day. I think it is a great recipe for any breakfast where you wish to indulge. Very easy, quick and versatile to your taste. Berries, nuts, and bread can be changed to your favorites. Have fun and enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
  2. Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.
  3. Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.

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Reviews (14)

Rate This Recipe
Robinwood
8

Robinwood

I have made this for many years only using texas toast. Just slice horizontally part way thru the slice of bread and put your cream cheese and fruit in side. Wonderful.

Rhonda
6

Rhonda

Good but there's too much cream cheese. Next time, I will use half the amount of cream cheese but still use 2 T. brown sugar since it wasn't sweet enough for my kids' taste.

Pam-3BoysMama
5

Pam-3BoysMama

I cut this down to one serving, but otherwise made this exactly as stated. This was absolutely delicious! It's not overly sweet. I served this with whipped cream and extra almonds and blueberries. Thanks for a great recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 171 mg
  • 57%
  • Sodium
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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