INGREDIENTS

36 each  4.5" Heat Pressed Flour Tortillas (28671)  
6 each  Eggs , large 
2 cups  Milk , whole 
1/4 cup Light Brown Sugar , packed 
2 tsp.  Vanilla Extract  
1 tsp. Ground Cinnamon  
Non-stick Cooking Spray , as needed   
Blueberry Compote , see related recipe   
 Butter , unsalted , as needed 
 Orange Zest , as needed 
 Maple Syrup , as needed 
Fresh Blueberries , as needed 

DIRECTIONS

1.) To make French toast batter; Combine eggs, milk, brown sugar, vanilla, and cinnamon; whisk to combine. Hold refrigerated.

2.) To make French toast tortillas; submerge tortillas in batter mixture for 1 hour. Cook in sauté pan or griddle coated with non-stick spray over medium-high heat for 1 ½ minutes per side or until golden. Hold warm.

3.) To make 1 serving Blueberry Stuffed French Toast Stack; Layer 1 warm French toast tortilla, 2 tablespoons warm blueberry compote, repeat, and add a 3rd French toast tortilla, then top with butter, orange zest, and warm maple syrup. Serve warm and garnish with fresh blueberries as desired.

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