Blueberry Stuffed French Toast

6 eggs  Pinch salt, optional
1 tsp. grated orange peel 
2/3 cup orange juice
3 Tbsp. sugar, divided 
1/3 cup sliced almonds
8 slices (1¼ inch) thick Italian bread 
1 cup fresh or frozen blueberries (thawed and drained)
Cooking spray

     Preheat oven to 400°. Spray a large baking sheet with cooking spray. In a medium bowl, beat eggs, peel, juice, 2 Tbsp. of the sugar and the salt until well blended. Pour into a 13x9x2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 Tbsp. sugar; set aside. With the tip of a sharp knife, cut a 1½ inch wide pocket in the side of each bread slice. Fill pockets with blueberry mixture, dividing evenly. 

    Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 min. on each side.  Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown bout 15 minutes, turning slices after 10 minutes.  Makes 4-6 servings.