Oregon Hazelnut stuffed french toast

Main Dish
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  1. HAZELNUT STUFFED FRENCH TOAST This recipe also works well with croissants 12 slices of Hazelnut Bread for serves 12 ½ slices. 4 eggs ¾ cup half and half 1 tsp vanilla 2 tbsp. amaretto 1 tsp hazelnut liquor
  2. Apricot jam 1 8 oz pkg cream cheese softened. Whip together. 1 cup fresh berries (blueberries) ½ cup fresh strawberries or Berry compote >Spread 6 slices of bread with cream cheese and jam. Top with remaining slices >In a blender, mix together remaining ingredients and pour into pie plate. >Soak sandwiches in batter on both side until well saturated >Grill on griddle (spray w/non stick spray) until browned and puffy on each side >Serve with berries and a dollop of yogurt and sprinkle with Toasted chopped hazelnuts Blueberry compote: 2 cups water bring to boil, add 2 cups frozen blueberries ¾ cup sugar, simmer for ½ hour Mix 2-3 Tbs cornstarch with ¼ cup cold water w/wisk add to blueberry stir gently till thickened; pour on top of sliced French toast.

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