Stuffed Blueberry Toast

I made this with Mother's Day brunch for my wife and family, and it turned out great. After reading other reviews, I adopted some of their suggestions and made a few more changes that better suited our likes: (1) Used 6 pieces of thickly sliced brioche bread (would have used Italian loaf and sliced it thick if brioche wasn't available). Using a very sharp knife, I sliced each piece of the brioche on it's edge to create a pocket. (2) For the egg wash, I increased the eggs to three, decreased milk to 1/4 cup plus 1/4 cup of flavored coffee creamer. I also increased the cinnamon to taste and included a little nutmeg. (3) For the filling, I substituted mascarpone in place of cream cheese, used more than double the lemon juice (added nice flavor and made the filling easier to spread), increased brown sugar to our desired sweetness, and substituted chopped pecans in place of almonds. (4) I spread about 1/3+ cup of the filling evenly inside the pocket of each piece of bread before dipping them in the egg wash. (5) Used a little vegetable oil for frying and cut skillet time down to less than 2 minutes per side, just until each side browned. (6) Moved lightly fried toast to a lined cookie sheet and baked at 400-degrees for 5 minutes to make sure egg mixture was fully cooked inside the thick bread slices. Topped with powdered sugar before serving. My wife was impressed and our whole family loved it.

Loved it!! So easy and delicious! Followed recipe exactly except left out the almonds!!

This was good but for my liking I would leave out the almonds next time and add a bit more Brown sugar.

I cut this down to one serving, but otherwise made this exactly as stated. This was absolutely delicious! It's not overly sweet. I served this with whipped cream and extra almonds and blueberries. Thanks for a great recipe!