STUFFED FRENCH TOAST

Stuffed French Toast image

Provided by CookingONTheSide

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

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16 slices egg bread
16 ounces cream cheese, whipped
8 ounces fruit preserves (strawberry, blueberry or raspberry)
6 eggs
1 cup heavy cream
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon sugar
1/8 teaspoon salt
4 cups corn flakes, crushed
2 tablespoons butter

Steps:

Spread 8 of the bread slices with cream cheese and the other 8 with preserves.
Put them together (with the fillings inside).
Beat the eggs with the cinnamon, salt, sugar and cream and vanilla.
Dip each "sandwich" in the batter to coat lightly.
Then, dip in the crushed cornflakes to coat.
Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides.
Add more butter as needed.
Remove the finished toast to a platter in a warm oven or chafing dish.
Sprinkle with confectioners' sugar, if desired, and serve with more butter and warm maple syrup or fruit sauce.