STUFFED FRENCH TOAST WITH CRANBERRY SAUCE
Baked french toast filled with orange flavored cream cheese and served with a maple cranberry sauce. Prep time includes refrigeration overnight.
Provided by _Pixie_
Categories Breakfast
Time 10h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut 1" from each end of the loaf and discard or use for another recipe.
- Cut the loaf into 1" thick slices and halve each slice on the diagonal.
- Cut in the diagonal side of each piece of bread to form a pocket (this is almost like cutting the bread into 1/2" slices except you don't go through any of the other sides of the bread).
- Mix the cream cheese, 2 tbsp sugar, egg yolk, zest and 1 tbsp orange juice until smooth.
- Fill each bread pocket with 1 tbsp of the cream cheese mixture.
- Put bread slices in a 13" x 9" baking dish, overlapping slightly.
- Whisk the eggs, milk and 1 tsp vanilla until frothy and pour over the bread.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Sprinkle bread with 1 tbsp sugar.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cranberry Sauce: Combine cranberries, maple syrup, 1/2 c sugar, 1/2 c orange juice and 1 tsp vanilla in a pot.
- Cook over medium heat stirring as required until cranberries burst and mixture thickens, about 15 minutes.
- Cool sauce and serve with toast.
Nutrition Facts : Calories 722, Fat 25.3, SaturatedFat 12.2, Cholesterol 360.7, Sodium 888.1, Carbohydrate 102.8, Fiber 5.2, Sugar 48.2, Protein 21.3
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