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Blueberry-Orange Syrup:
1. Add 1/3 cup sugar, cornstarch and orange juice. Stir until smooth. Stir in blueberries.
2. Bring to a boil over medium heat, stirring occasionally. Boil 3 minutes.
French Toast:
1. Spray 15.5 x 10.5 x 1-inch pan with cooking spray.
2. Cut lengthwise slit in side of each bread slice. Do not cut through other side.
3. Spread orange marmalade inside slits.
4. Place bread slices in pan.
5. Add eggs, half-and-half, ¼ sugar, nutmeg, and vanilla to large bowl. Stir until well blended.
6. Pour over bread slices. Turn slices over and coat other side.
7. Cover and refrigerate 8 hours or overnight.
8. Preheat oven to 425 F.
9. Uncover French toast and bring to room temperature.
10. Drizzle slices with melted margarine.
11. Bake 20 to 25 minutes or until golden brown.
12. Serve with Blueberry-Orange Syrup. |
