Blueberry-Orange French Toast

• Syrup
• sugar↗1⁄3 cup
• cornstarch↗1 teaspoon
• orange juice↗1⁄4 cup
• fresh blueberries or 2 cups frozen blueberries↗2 cups
• French Toast
• slices day-old French bread, 1 inch thick16
• orange marmalade↗1⁄2 cup
• eggs↗6
• half-and-half↗1 1⁄2 cups
• sugar↗1⁄4 cup
• ground nutmeg↗1⁄4 teaspoon
• vanilla↗2 teaspoons
• margarine or 1/4 cup butter, melted↗1⁄4 cup

Step-by-step instructions

1. 1

   In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries.

2. 2

   Heat to boiling over medium heat, stirring often.

3. 3

   Boil 3 minutes, stirring often.

4. 4

   Spray jelly roll pan (15-1/2 x 10 x 1/2 inch) with cooking spray.

5. 5

   Cut lengthwise slit in side of each bread slice, cutting to but not through other edge.

6. 6

   Spread marmalade inside slit.

7. 7

   Place in jelly roll pan.

8. 8

   In large bowl, beat eggs, half-and-half, 1/4 cup sugar, nutmeg and vanilla until well blended.

9. 9

   Pour over bread; turn slices carefully to coat.

10. 10

    Cover and refrigerate 8 hours or overnight.

11. 11

    Heat oven to 425°.

12. 12

    Uncover French toast.

13. 13

    Drizzle with melted margarine (or butter).

14. 14

    Bake 20 to 25 minutes or until golden brown.

15. 15

    Serve with Blueberry-Orange Syrup.