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Stuffed French Toast
- Yield: 10 to 12 slices
cream cheese, softened (see note)
maple flavoring or rum extract
finely chopped pecans or walnuts
eggs, lightly beaten
Pure maple syrup
In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add preserves, maple flavoring or rum extract. Beat until combined. Stir in pecans; set aside.
Cut bread into ten to twelve 1-1/4 to 1-1/2-inch-thick slices; cut a pocket about 2-inches deep in the top of each. Fill each pocket with about 1 rounded tablespoon of the cheese mixture.
In a shallow dish or 9-inch pie plate, combine eggs and milk. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle over medium heat about 2 minutes on each side or until golden brown. Keep warm in a 300 degree F oven while cooking remaining slices. Serve immediately with maple syrup. Makes 10 to 12 slices.
- For a lower-fat version, use reduced-fat cream cheese (Neufchatel); substitute 1 cup refrigerated or frozen egg product, thawed, for the whole eggs; and use fat-free milk.
(Stuffed French Toast)
sodium (mg) 385, fiber (g) 2, cal. (kcal) 318, pro. (g) 9, vit. A (IU) 437, iron (mg) 2, carb. (g) 41, vit. C (mg) 1, calcium (mg) 101, sat. fat (g) 6, Fat, total (g) 13, chol. (mg) 112