• Blueberry French Toast
• Blueberry Stuffed French Toast
• Hermann Hill Inn French Toast
• Low Fat, Oven Baked French Toast
• Strawberry Stuffed French Toast

Blueberry Stuffed French Toast
12 slices homemade-type white bread, cut into 1-inch cubes (no crusts) 2 packages (8 ounces each) cold cream cheese, cut into 1-inch cubes 1 cup blueberries 12 large eggs 1/3 cup maple syrup or honey 2 cups milk	Sauce: 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 cup blueberries 2 tablespoons butter
To make toast mixture: Arrange half of bread cubes in buttered 9 by 13-inch glass baking dish. Scatter cream cheese over bread. Sprinkle blueberries over cream cheese. Arrange remaining bread crumbs over 1 cup blueberries. In large bowl, whisk together eggs, syrup and milk. Pour egg mixture evenly over bread mixture. Cover. Chill overnight. To bake toast mixture: Cover with foil. Spray foil with no stick Mazola to keep toast from sticking. Place in middle of oven. Bake in 350-degree oven for 30 minutes. Remove foil. Bake for 30 minutes, or until puffed and golden. To make sauce: In small saucepan, mix together sugar, cornstarch and water. Cook over moderate high heat, stirring occasionally, for 5 minutes or until thickened. Stir in 1 cup blueberries. Simmer, stirring occasionally, for 10 minutes, or until berries have burst. Add butter, stirring until it melts. Serve sauce with French toast. Makes 8 or more servings

Hermann Hill Inn Oven French Toast A special breakfast from the Hermann Hill Vineyard & Inn in Hermann, Missouri.
1 loaf french bread, cut in 1 inch slices (or wider, with optional "pocket" slash for apple filling)
6 large eggs 2 cups milk 1/2 cup cream 1 tsp. vanilla 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1 Can Apple Pie Filling (optional)	1/4 cup butter, melted 1/2 cup brown sugar 1 tbsp corn syrup 1/2 cup pecans, chopped
Grease a 9 x 13 pan. Arrange bread in pan. *Optional: chop up pie filling and spoon into slash within each piece. In a bowl, beat eggs with other ingredients listed above and pour over bread. Mix together melted butter, brown sugar, and corn syrup. Spread over tops of egg-soaked bread. Sprinkle nuts on top. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 50 minutes, or until puffed and golden. Variation: Cut pocket in each slice and fill with apple pie filling. Serve with red and black raspberry sauce drizzled over the top, instead of maple syrup.

Low Fat, Oven Baked French Toast From the kitchen of the Glass Door Inn Bed & Breakfast in Fairfield, Illinois.

Egg Beaters equivalent to 2 eggs 2 teaspoons vanilla Non stick oven spray 3/4 cup skim milk 1 teaspoon cinnamon 6-8, 1/2 inches slices of low fat white or wheat bread

Preheat oven to 450 degrees. Combine eggs, milk, vanilla, and cinnamon in a large bowl. Spray a large cookie sheet with baking coating. Dip bread in liquid, lightly coating each side. Place on the well sprayed sheet and bake on each side 6-8 minutes until well browned. Lightly spray sheet before bread is turned over to brown other side. Serve with any sweet, warm fruit mixture, or make a simple fruit syrup by combining the following ingredients: 2/3 cup fruit juice, 2 tablespoons honey, 1 1/2 teaspoons cornstarch, and 1/8 teaspoon cinnamon (optional). Mix together in a small sauce pan. Cook over medium heat until thick and bubbly. Serve over warm toast. Guests rave over this recipe because it is crunchy and guilt-free. It can be virtually fat-free if the bread used is low or non fat.

Strawberry Stuffed French Toast From the Loganberry Inn in Fulton, Missouri
8 cups thinly sliced fresh strawberries 1 cup sugar 1 T. lemon juice 4 oz. fat free cream cheese, softened 3 T. pecans, chopped 1 loaf French bread Egg substitute for 6 eggs 1/3 cup skim milk 1/4 t. cinnamon 1/4 t. salt 1/2 t. vanilla Pam for frying	Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out 1/4 cup reserved strawberries, cream cheese and pecans. Slice bread 2 inches thick. Slice a pocket in center of each piece. spread about 1 T. of the cream cheese mixture inside each pocket. Mix eggs, milk, cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and Fry until both sides are golden brown. Serve with warm strawberry syrup mixture. Makes 6 servings.