Blueberry Cream Cheese Stuffed French Toast with Corn Flake Crust
Serves 2-‐4
Ingredients
2 large eggs, beaten
1/3 cup whole milk
3 teaspoon sugar
¼ teaspoon ground nutmeg
1.4 teaspoon salt
1.4 cup fresh blueberries
4 tablespoons berry-‐flavored whipped cream cheese
4 2-‐inch slices of Challah bread, preferably a few days old
1 ½ cups corn flakes, crumbled
InstrucBons
1. In a shallow bowl mix the egg, milk, sugar, nutmeg and salt.
2. Combine the blueberries and whipped cream cheese in a small bowl.
3. Cut a slit into the top crust of each slice of bread. Using a spoon, stuff each
piece of bread with two tablespoons of berry mixture.
4. Soak each slice of bread in the egg mixture un.l the en.re slice is covered.
5. Place the corn flakes on a plate. Press each slice of bread into the corn flake,
evenly coa.ng both sides.
6. Place each slice of bread into the air fryer.
7. Set .mer for 8 minutes and temperature to 400 degrees.
8. Serve hot with maple syrup and bu@er.
48