Home
1 |
16-ounce French Bread |
1 |
cup light ricotta cheese |
2 |
tablespoons chopped toasted walnuts |
½ |
teaspoon finely shredded Florida Orange peel |
2 |
2½-ounce packages very thinly sliced fully cooked ham |
4 |
beaten eggs or 1 cup refrigerated or frozen egg product, thawed |
½ |
Blue Lake Organic Orange Juice |
½ |
cup milk |
2 |
Florida oranges |
Blue Lake Organic Orange Juice |
|
½ |
cup sugar |
2 |
tablespoons cornstarch |
1 |
tablespoon margarine or butter |
Powdered sugar |
Cut French bread into ten to twelve 1-inch-think slices. Cut a pocket in each bread slice by making a cut in the center of the top crust of each slice, cutting through the bread almost to the bottom crust.
For stuffing, stir together the ricotta cheese, walnuts, and orange peel. Fill each pocket with some of the cheese mixture and some of the ham, dividing evenly among pockets.
Spray a baking sheet with nonstick coating. In a shallow bowl stir together the eggs or egg product, the ½ cup orange juice, and the milk. Dip each stuffed bread slice into the egg mixture, coating both sides while being careful not to squeeze out the filling. Place dipped toast on the prepared baking sheet. Bake in a 450° oven for 8 minutes. Turn the slices over and bake about 10 minutes more.
Meanwhile, for sauce, peel, section, and seed the oranges over a bowl to catch juices. Add enough additional orange juice to the reserved juices to make 1½ cups.
In a medium saucepan combine the sugar and cornstarch. Stir in the 1½ cups orange juice. Cook and stir over medium heat until thickened and bubbly. Cok and stir 2 minutes more. Stir in the orange sections, blueberries, and margarine or butter.
To serve, sift powdered sugar over stuffed toast. Pass warm sauce with the stuffed toast. Makes 5 or 6 servings.