On a lighter note

I have perfected the art of light stuffed French toast, and I now share it with the world. (or the three people who read my blog) I give you:

Blueberry Stuffed French Toast

1. 8 slices brioche or challa type bread (if you can get the Apricot White Chocolate bread from Central Market, it’s amazing)
2. 3/4 C egg beaters
3. 1/2 C 2% milk
4. 2 t maple syrup
5. dash cinnamon
6. 4 oz. Neufchatel
7. 1/4 C part skim ricotta
8. 1 bottle DanActive vanilla
9. 1 tsp vanilla extract
10. 1 tsp honey
11. 1 C fresh blueberries
12. cooking spray
13. Turbinado sugar

Preheat oven to 350. Generously coat 8/8 glass pan with cooking spray. Combine ingredients 2-5 in a shallow dish, whisk to combine. Combine ingredients 6-10 in a blender, pulse until smooth.

Toast bread to remove extra moisture, allow to cool, and then soak in egg mixture until soft and saturated. Layer the first 4 slices on the bottom of the pan. Layer blueberries on top, and then pour the cream cheese mixture over it evenly. Top with the remaining 4 slices of egg-soaked bread. Sprinkle top with Turbinado sugar. Bake approx. 40 minutes, or until top is browned and the cream mixture has turned purple and set up a bit.