Niagara Peach And Blueberry French Toast Recipe

Name: Niagara Peach And Blueberry French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices whole wheat bread; 1/4 cup milk; 4 ounces softened cream cheese; blueberries; 2 large eggs; 2 tablespoons margarine or 2 tablespoons butter; 1 large ripe peach; 1 -2 ounce Amaretto; 1 pinch cinnamon; 1 pinch nutmeg; confectioners' sugar; almonds, sliced and toasted (optional)

Servings: persons

4 slices whole wheat bread
1/4 cup milk
4 ounces softened cream cheese
blueberries
2 large eggs
2 tablespoons margarine or 2 tablespoons butter
1 large ripe peach
1 -2 ounce Amaretto
1 pinch cinnamon
1 pinch nutmeg
confectioners' sugar
almonds, sliced and toasted (optional)

1
Make 2 sandwiches with the bread using the softened cream cheese as filling.
2
For the batter, beat the eggs, milk, cinnamon and nutmeg together.
3
Slice the peaches and saute over medium heat in butter until slightly soft.
4
Add the blueberries and amaretto; let simmer for a minute or so.
5
Dip the sandwiches into the egg batter and cook until golden brown and crispy.
6
Transfer to a warmed plate and slice on the diagonal.
7
Pour fruit over top of the toast.
8
Garnish with a sprinkling of confectioners sugar and toasted almonds.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 slices whole wheat bread, 1/4 cup milk, 4 ounces softened cream cheese, blueberries, and more.

Yes, Niagara Peach And Blueberry French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Niagara Peach And Blueberry French Toast

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