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Stuffed French Toast
Cook: 4 hrs
Ingredients
- 1 8 ounce package cream cheese, softened (see note)
- 3 tablespoons apricot preserves
- 1/4 teaspoon maple flavoring or rum extract
- 3 tablespoons finely chopped pecans or walnuts
- 1 16 ounce French bread
- 4 eggs, lightly beaten
- 1 cup milk
- Pure maple syrup
Directions
For filling:1. 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.
2. 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.
3. 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.
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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.
Would like to see nutritional information.
7/21/2010 10:07:24 AM Report AbuseIt would be great if we could include the nutrition information along with the print out of the receipe.
11/11/2009 09:48:16 AM Report Abuse