Recipe: Stuffed French Toast (using cream cheese)
Breakfast and BrunchSTUFFED FRENCH TOAST
1 (8 oz.) cream cheese, softened
1 1/2 tsp. vanilla extract
1 tsp. honey
1/2 cup finely chopped pecans (optional)
1 loaf soft French bread
4 eggs, beaten
1 cup milk
Apricot or peach preserves (for serving)
Beat the cream cheese, vanilla and honey until creamy, and stir in the pecans.
Cut the bread into 1 1/2-inch thick slices. Cut a slit in each slice, creating a pocket. Fill each pocket with one to two tablespoons of the cheese mixture.
Mix the eggs and milk together in a small bowl. Dip the bread in the egg and milk mixture, and fry on both sides.
Top with preserves.
Makes 4-6 servings
Source: 365 Foods Kids Love to Eat by Sheila Ellison
From: Risa G., NJ - 08-26-97
1 (8 oz.) cream cheese, softened
1 1/2 tsp. vanilla extract
1 tsp. honey
1/2 cup finely chopped pecans (optional)
1 loaf soft French bread
4 eggs, beaten
1 cup milk
Apricot or peach preserves (for serving)
Beat the cream cheese, vanilla and honey until creamy, and stir in the pecans.
Cut the bread into 1 1/2-inch thick slices. Cut a slit in each slice, creating a pocket. Fill each pocket with one to two tablespoons of the cheese mixture.
Mix the eggs and milk together in a small bowl. Dip the bread in the egg and milk mixture, and fry on both sides.
Top with preserves.
Makes 4-6 servings
Source: 365 Foods Kids Love to Eat by Sheila Ellison
From: Risa G., NJ - 08-26-97
MsgID: 3159290
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - April 2018
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - April 2018
Board: Daily Recipe Swap at Recipelink.com
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