Post by Chris in NM on Dec 9, 2004 13:23:44 GMT -6
Stuffed French Toast from my friend Peggy
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange evenly in the bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or equivalent. *At this point you may spread the jam on top of the cream cheese.* Arrange the remaining slices of bread to cover the cheese. Beat together the eggs, sugar, milk and vanilla. Pour over bread. Cover with plastic wrap and keep in the fridge overnight (or 4 - 5 hours). Sprinkle top with brown sugar/cinnamon mixture and place dish in a 350ยบ preheated oven. Bake about 45 minutes, or until puffed and brown. Serve immediately. Serve with syrup or fruit topping.
12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)
Spread softened cream cheese on half the bread slices. Arrange evenly in the bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or equivalent. *At this point you may spread the jam on top of the cream cheese.* Arrange the remaining slices of bread to cover the cheese. Beat together the eggs, sugar, milk and vanilla. Pour over bread. Cover with plastic wrap and keep in the fridge overnight (or 4 - 5 hours). Sprinkle top with brown sugar/cinnamon mixture and place dish in a 350ยบ preheated oven. Bake about 45 minutes, or until puffed and brown. Serve immediately. Serve with syrup or fruit topping.