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Category: French Toast
Prep Time: Cook Time: Total Time:
12 (1 oz) diagonally sliced French bread
1/4 cup sifted confectioners sugar
1 (8 oz) pkg cream cheese
2 1/2 cups milk
1/3 cup sugar
1/2 tsp vanilla extract
4 egg whites
2 eggs
Strawberry Sauce
4 cups sliced strawberries
1/3 cup honey
3 tbsp lemon juice
Candied Lemon Rind
1 large lemon
1/4 cup sugar, divided
1 tbsp water
Make strawberry sauce: In a bowl, combine ingredient for 1 hour before serving.
French Toast: Cut a horizontal slit through bottom crust of each slice of bread to form a pocked. Combine cream cheese and sugar; stir well. Spread mixture evenly into the pockets. Place 6 bread slices in each of two large, shallow baking dishes; set aside. Combine remaining ingredients in a bowl; beat well and pour evenly over bread. Cover and chill 1 hour or until liquid is absorbed. Coat skillet with cooking and place over medium heat until hot. Arrange half of bread slices into skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with remaining bread slices. Serve with Strawberry sauce.
Candied Lemon Rind: Using a vegetable peeler, carefully remove from lemon. Cut into 1/8 inch thick strips; set aside. Combine 2 tbsp sugar and water in a 2-cup glass measure. Microware on HIGH for 1 minute; stir in rind strips. Microwave on HIGH for 2 minutes, stirring every 30 seconds. Add remaining 2 tbsp sugar and toss well. Spread rind in a single layer on wax paper. Let at room temperature until ready to use. Store in airtight containers.
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CHEESE STUFFED FRENCH TOAST WITH STRAWBERRY SAUCE
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Category: French Toast
Prep Time: Cook Time: Total Time:
12 (1 oz) diagonally sliced French bread
1/4 cup sifted confectioners sugar
1 (8 oz) pkg cream cheese
2 1/2 cups milk
1/3 cup sugar
1/2 tsp vanilla extract
4 egg whites
2 eggs
Strawberry Sauce
4 cups sliced strawberries
1/3 cup honey
3 tbsp lemon juice
Candied Lemon Rind
1 large lemon
1/4 cup sugar, divided
1 tbsp water
Make strawberry sauce: In a bowl, combine ingredient for 1 hour before serving.
French Toast: Cut a horizontal slit through bottom crust of each slice of bread to form a pocked. Combine cream cheese and sugar; stir well. Spread mixture evenly into the pockets. Place 6 bread slices in each of two large, shallow baking dishes; set aside. Combine remaining ingredients in a bowl; beat well and pour evenly over bread. Cover and chill 1 hour or until liquid is absorbed. Coat skillet with cooking and place over medium heat until hot. Arrange half of bread slices into skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with remaining bread slices. Serve with Strawberry sauce.
Candied Lemon Rind: Using a vegetable peeler, carefully remove from lemon. Cut into 1/8 inch thick strips; set aside. Combine 2 tbsp sugar and water in a 2-cup glass measure. Microware on HIGH for 1 minute; stir in rind strips. Microwave on HIGH for 2 minutes, stirring every 30 seconds. Add remaining 2 tbsp sugar and toss well. Spread rind in a single layer on wax paper. Let at room temperature until ready to use. Store in airtight containers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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