Baked stuffed french toast
16 slices firm white sandwich bread
8 oz whipped cream cheese
seedless raspberry jam
3 large eggs; beaten
1 cup half and half
1 teaspoon vanilla extract
grated nutmeg
1/4 cup vegetable oil
Pre-heat oven to 450 degrees. Spread cream cheese on 8 slices of bread and seedless raspberry jam (Polaner's All Fruit) on 8 slices of bread making 8 sandwiches. Combine eggs with half and half, grated nutmeg to taste,
vanilla and oil. Dip each sandwich in the egg mixture and place on lightly greased (Pam) cookie sheet.
Bake in 450 degree oven for 5 minutes or until lightly browned. Flip each sandwich and repeat for other side. Cut each French toast sandwich in quarters and layer on plate. Garnish with sliced bananas or berries topped
with warm apricot sauce. Apricot Sauce: Heat 18 oz. jar of apricot preserves with 5.5 oz. can of apricot nectar until blended.
Serves 8
http://groups.yahoo.com/group/a-little-bit-of_everything/
16 slices firm white sandwich bread
8 oz whipped cream cheese
seedless raspberry jam
3 large eggs; beaten
1 cup half and half
1 teaspoon vanilla extract
grated nutmeg
1/4 cup vegetable oil
Pre-heat oven to 450 degrees. Spread cream cheese on 8 slices of bread and seedless raspberry jam (Polaner's All Fruit) on 8 slices of bread making 8 sandwiches. Combine eggs with half and half, grated nutmeg to taste,
vanilla and oil. Dip each sandwich in the egg mixture and place on lightly greased (Pam) cookie sheet.
Bake in 450 degree oven for 5 minutes or until lightly browned. Flip each sandwich and repeat for other side. Cut each French toast sandwich in quarters and layer on plate. Garnish with sliced bananas or berries topped
with warm apricot sauce. Apricot Sauce: Heat 18 oz. jar of apricot preserves with 5.5 oz. can of apricot nectar until blended.
Serves 8
http://groups.yahoo.com/group/a-little-bit-of_everything/
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