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Category: Eggs
Prep Time: Cook Time: Total Time:
Makes 6 servings.
Filling
1 8-oz. pkg. cream cheese, softened
2 T. granulated sugar
1/2 tsp. ground cinnamon
1/2 c. chopped walnuts or pecans
1 tsp. vanilla extract
Toast
1 1-lb. loaf French bread
4 eggs, beaten
1 c. half-and-half cream
1/2 tsp. vanilla extract
1/2 tsp. grated nutmeg
Glaze
1 c. apricot preserves
1/2 c. orange juice
1/2 tsp. almond extract
Preheat oven to 225F.
Spray griddle with cooking spray.
Prepare Filling. Combine cream cheese, sugar, cinnamon, nuts and vanilla in small bowl; beat until light and fluffy. Set aside.
Prepare Toast. Cut bread into 10 to 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 each with a heaping tablespoon of filling.
Mix together eggs, half-and-half, vanilla and nutmeg.
Dip bread in egg mixture and cook on prepared griddle until both sides are golden brown, being careful to keep filling in bread pocket.
Place cooked slices on baking sheet and place in oven to keep warm.
Prepare Glaze. Heat preserves in small saucepan until melted.
Stir in orange juice and almond extract. To serve, drizzle over French toast.
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FRENCH TOAST - STUFFED - ASTORIA
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Category: Eggs
Prep Time: Cook Time: Total Time:
Makes 6 servings.
Filling
1 8-oz. pkg. cream cheese, softened
2 T. granulated sugar
1/2 tsp. ground cinnamon
1/2 c. chopped walnuts or pecans
1 tsp. vanilla extract
Toast
1 1-lb. loaf French bread
4 eggs, beaten
1 c. half-and-half cream
1/2 tsp. vanilla extract
1/2 tsp. grated nutmeg
Glaze
1 c. apricot preserves
1/2 c. orange juice
1/2 tsp. almond extract
Preheat oven to 225F.
Spray griddle with cooking spray.
Prepare Filling. Combine cream cheese, sugar, cinnamon, nuts and vanilla in small bowl; beat until light and fluffy. Set aside.
Prepare Toast. Cut bread into 10 to 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 each with a heaping tablespoon of filling.
Mix together eggs, half-and-half, vanilla and nutmeg.
Dip bread in egg mixture and cook on prepared griddle until both sides are golden brown, being careful to keep filling in bread pocket.
Place cooked slices on baking sheet and place in oven to keep warm.
Prepare Glaze. Heat preserves in small saucepan until melted.
Stir in orange juice and almond extract. To serve, drizzle over French toast.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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