Stuffed French Toast 1-1lb loaf French bread 4 eggs 1 cup half-and-half 1/2 teaspoon vanilla 1/2 teaspoon nutmeg Filling: 1-8 ounce package cream cheese, softened 2 Tablespoons sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup chopped walnuts or pecans (optional) Glaze: 1 cup Peach Preserves 1/2 cup orange juice 1/2 teaspoon almond extract In small bowl, blend together ingredients for filling until light and fluffy. Set aside. Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling. Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm. Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.
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