CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST
As an American living in Europe, where the typical breakfast is a roll with a few slices of cheese, I can tell you first hand the one thing you soon miss is the comfort of a good American breakfast! I LOVE this recipe and the cookbook it comes from: "A Real American Breakfast" by Cheryl Alters Jamison is a collection of traditional and innovative breakfast recipes you are sure to enjoy.
Provided by - Carla -
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300F (150C).
- Butter a baking sheet.
- Cut bread into 8 equal slices about 1 inch thick.
- Mash the cream cheese with 1 tbsp sugar and almond extract in a medium bowl.
- Stir in the cranberries and taste.
- Add more sugar if the flavor is too tart.
- The mixture should be thick and chunky.
- In a shallow dish or bowl, whisk together the milk, eggs, 1 tbsp sugar, vanilla, and salt.
- With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
- Spoon equal portions of the filling into each slice.
- Dunk the stuffed bread slices into the egg mixture and soak for several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
- Warm 1 tbsp butter and 1 tbsp oil together on a griddle or in a large heavy skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- Place the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter and oil as needed.
- When all of the French toast is ready, dust it with confectioners' sugar, sprinkling it through a strainer.
- Serve immediately with maple syrup.
Nutrition Facts : Calories 681.6, Fat 20, SaturatedFat 9.6, Cholesterol 197.4, Sodium 1009.5, Carbohydrate 107.4, Fiber 3.7, Sugar 53.6, Protein 18.2
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