Breakfast
Stuffed French Toast
Stuffed French Toast
8
Calories 360 (44% from fat)
carb. 38g
pro. 12g
fat 17g
sat. fat 9g
chol. 141mg
sod. 485mg
calc. 153mg
fiber 0g
carb. 38g
pro. 12g
fat 17g
sat. fat 9g
chol. 141mg
sod. 485mg
calc. 153mg
fiber 0g
Ingrédients
- 1 pound loaf challah or brioche bread, unsliced
- 8 ounces reduced fat cream cheese, room temperature
- ¼ cup strawberry preserves (not jelly)
- 6 large eggs, lightly beaten
- 1½ cups half-&-half
- 1 teaspoon vanilla
- 4 teaspoons unsalted butter, divided
Preparation
- Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long side of each piece, about ¾ of the way through. (Use a serrated knife).
- Combine cream cheese and preserves thoroughly. Stuff each pocket with about 2 tablespoons filling, then pat pocket flat with your fingers.
- Preheat Cuisinart™ Electric Skillet to 300°F. Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13-inch baking pan. Soak 4 filled slices of bread for at least 10 minutes, turning several times. (Let the remaining 4 slices soak in the batter while the first batch cooks.)
- Melt 2 teaspoons butter in the Skillet and cook 4 slices at a time, for about 6 to 8 minutes a side, or until nicely browned. Remove and keep warm on a rack in a 200°F oven. Melt the remaining 2 teaspoons butter and cook second batch.Serve with maple syrup, raspberry syrup or powdered sugar.
