Rich Cinnamon Raisin French Toasts
Minutes Prep time: 40
Minutes Total time: 40
Servings: 16
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 40
Servings: 16
Difficulty: easy
1-1/2 cups maple-flavored pancake syrup
1 vanilla bean
1 pint fresh blueberries (1 pint = 2 cups)
4 eggs
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 tablespoon firmly packed brown sugar
16 slices cinnamon-raisin bread
8 tablespoons Parkay® Original-stick (8 tbsp = 1 stick)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 30 mg | 3% |
Carbohydrate | 36 g | 12% |
Cholesterol | 80 mg | 27% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 11% |
Calories | 323 kcal | 16% |
Sodium | 220 mg | 9% |
Protein | 6 g | 11% |
Saturated Fat | 8 g | 40% |
Sugars | 16 g | 2% |
Vitamin C | 1 mg | 1% |
Pour maple-flavored syrup into small saucepan. Split vanilla bean lengthwise in half; scrape the seeds from inside the pod into the syrup. Add the pod; stir. Bring just to a boil over medium heat, stirring occasionally. Simmer 10 minutes. Remove and discard the vanilla pod. Stir in blueberries. Remove from heat; cover to keep warm.
Preheat oven to 200°F. Beat eggs, cream, vanilla extract and sugar in shallow dish with wire whisk until well blended. Add enough bread to form single layer in dish; let stand 2 minutes, turning frequently.
Meanwhile, melt 2 tablespoons of the Parkay in large skillet over medium heat. Add soaked bread; cook 2 minutes on each side, or until golden brown on both sides. Place on ovenproof serving platter; place in oven to keep warm. Repeat with remaining bread, remaining egg mixture and remaining 6 tablespoons Parkay. Serve topped with the warm blueberry sauce.
Rich Cinnamon Raisin French Toasts