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Post by Chris in NM on Jan 23, 2003 12:43:12 GMT -6
Hi Robyn! Here is the recipe I promised this morning! Chris Stuffed French Toast (Chef Walter, Knoxville, TN) 12 slices French bread - about 1/2" thick 1 (8 oz.) pkg. cream cheese or Neufchatel 4 eggs 1/2 c. sugar 3 c. milk 1 tsp. vanilla 1/2 c. brown sugar 1 tsp. cinnamon Spread cream cheese on half the bread slices. Arrange evenly in the bottom of a 9 x 13 dish which has been sprayed with cooking oil spray. 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. Sprinkle top with brown sugar/cinnamon mixture and place in a 350 degree oven and bake about 45 minutes, or until puffed and brown. Serve immediately with syrup or fruit topping. Robyn, I didn't use the brown sugar and cinnamon. It was just fine without! However, I did put a raspberry sauce (made with frozen raspberries) over the top. You could use any fruit, I guess. Raspberries are my very favorite with strawberries in a close second! I also guessed on the amount of vanilla, as my friend, who gave me the recipe, didn't list the amount in the ingredients list. Enjoy! Chris
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