Blueberry-Orange French Toast (8 servings) 6 large eggs 1 teaspoon grated orange peel 2/3 cup orange juice 3 tablespoons sugar - divided 1/4 teaspoon salt 1 cup fresh or frozen blueberries (thawed and drained if frozen) 1 loaf unsliced French bread - cut into 8 (1 1/4-inch) thick slices 1/3 cup almonds - sliced For Blueberry Orange Sauce: 3 Tablespoons sugar 1 Tablespoons cornstarch 1/8 teaspoon salt - optional 1/4 cup orange juice 1 cup fresh or frozen blueberries 1 cup orange sections (about 2 oranges) Preheat oven to 400 degrees F. Lightly grease a 15 x 10 x 1-inch baking sheet; set aside. In a medium bowl, beat the eggs, orange peel, juice, 2 Tablespoons of the sugar and the salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl, combine blueberries and the remaining 1 Tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-1/2 inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce. Makes 8 servings. For The Sauce: In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes. There's blueberries and orange in the French toast and blueberries and orange in the topping. If you like these flavors, this is a breakfast dream. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 535. Submitted 9/14/2002.