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Blueberry Brie Stuffed French Toast With Blueberry Rosemary Syrup

The first place winning recipe for the 2014 Our State’s Blueberry Recipe Contest submitted by Lauren Wyler of Dripping Springs, Texas!

Blueberry Brie Stuffed French Toast with Blueberry Rosemary Syrup
Blueberry Brie Stuffed French Toast With Blueberry Rosemary Syrup
Print Recipe
"A relaxed brunch is my favorite meal to share with friends and family. I love sweet and savory combos and this dish delivers just that! The decadence of brie and rich eggy French toast with the sweetness of blueberries is the perfect match." Lauren Wyler - Dripping Springs, TX An easy to make, sweet and savory update of a breakfast favorite This first place winning recipe blends the smooth flavor of Brie with the sweet Hawaiian bread, rosemary, and of course blueberries! Great photograph taken in Wyler family backyard! Learn more about Lauren's cooking at her blog: http://fleurdelectable.blogsopt.com
Servings
4 Servings
Servings
4 Servings
Blueberry Brie Stuffed French Toast with Blueberry Rosemary Syrup
Blueberry Brie Stuffed French Toast With Blueberry Rosemary Syrup
Print Recipe
"A relaxed brunch is my favorite meal to share with friends and family. I love sweet and savory combos and this dish delivers just that! The decadence of brie and rich eggy French toast with the sweetness of blueberries is the perfect match." Lauren Wyler - Dripping Springs, TX An easy to make, sweet and savory update of a breakfast favorite This first place winning recipe blends the smooth flavor of Brie with the sweet Hawaiian bread, rosemary, and of course blueberries! Great photograph taken in Wyler family backyard! Learn more about Lauren's cooking at her blog: http://fleurdelectable.blogsopt.com
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Pour 1½ cups of the blueberries, maple syrup, orange juice, rosemary sprig, and sugar in a small sauce pot. Put the pot over medium-high heat and allow the syrup to simmer for 15 minutes, or until the blueberries burst and cook down.
  2. hile the syrup is simmering, prepare the French toast. Using a small paring knife, cut a pocket in the bread slices being careful to not cut all the way through the bread slice.
  3. Put 1 ounce of Brie and about 1 tablespoon of the remaining blueberries in the pocket of each of the bread slices.
  4. In a pie plate, whisk together the eggs, milk, and vanilla.
  5. Over medium low heat, melt the butter in a large non-stick skillet.
  6. Once the butter is melted, dip each piece of stuffed French toast into the egg and milk mixture and place each piece in the melted butter to cook.
  7. Cook the French toast for 2-4 minutes per side, or until the toast is lightly browned.
  8. Remove the syrup from the heat and discard the rosemary sprig.
  9. Serve immediately with the stuffed French toast slices.