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Cinnamon Raisin French Toast

  • 1-1/2 cups maple-flavored pancake syrup
  • 1 vanilla bean
  • 1 pint fresh blueberries (1 pint = 2 cups)
  • 4 eggs
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon firmly packed brown sugar
  • 16 slices cinnamon-raisin bread
  • 8 tablespoons Parkay® Original-stick (8 tbsp = 1 stick)
  1. Pour maple-flavored syrup into small saucepan. Split vanilla bean lengthwise in half; scrape the seeds from inside the pod into the syrup. Add the pod; stir. Bring just to a boil over medium heat, stirring occasionally. Simmer 10 minutes. Remove and discard the vanilla pod. Stir in blueberries. Remove from heat; cover to keep warm.
  2. Preheat oven to 200°F. Beat eggs, cream, vanilla extract and sugar in shallow dish with wire whisk until well blended. Add enough bread to form single layer in dish; let stand 2 minutes, turning frequently.
  3. Meanwhile, melt 2 tablespoons of the Parkay in large skillet over medium heat. Add soaked bread; cook 2 minutes on each side, or until golden brown on both sides. Place on ovenproof serving platter; place in oven to keep warm. Repeat with remaining bread, remaining egg mixture and remaining 6 tablespoons Parkay. Serve topped with the warm blueberry sauce.

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