Stuffed french toast

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Jan 11, 2004
tampa bay area, FL
12 slices french bread, 1/2-inch thick
6 tbls cream cheese
1/4 cup preserves or jam
3 eggs
1/2 cup milk
2 tbls sugar
powdered sugar, for dusting

spread one side of 6 bread slices with 1 tbls of the cream cheese. spread one side of remaining bread slices with 2 tsp of the preserves. make 6 cream cheese and preserve sandwiches.

beat eggs, milk and sugar with whisk until well mixed; pour into a shallow bowl.

spray griddle or skillet with cooking spray; heat griddle to 325 or heat skillet over medium-low heat. dip each side of sandwich into egg mixture. cook sandwiches 2-3 minutes on each side or until golden brown. transfer to a plate; dust with powdered sugar. serve with syrup.

yield: 6 servings
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