French Toast Recipes

Stuffed French Toast For a Great Brunch – A French Toast Recipe

By Suzanne Merrill

Stuffed French Toast

1 8-ounce package Neufchatel (low-fat) cream cheese, softened
1 cup apricot jam 1-teaspoon vanilla ½ cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream
½ teaspoon ground cinnamon
½ teaspoon vanilla
½ cup orange juice

In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1-teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture.

Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes smooth syrup.

Beat together eggs, whipping cream, cinnamon and the 1/2-teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices.

To serve, drizzle warm syrup over the hot French toast. Delicious!

Serves 5 to 6

Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline.

Fruit Salad with Honey-Spice Dressing

4 oranges, pared and sliced
2 kiwi, pared and sliced
1-cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed

Combine the fruit in a serving bowl and add dressing to taste.

For dressing combine ¼ cup fresh lemon juice, ¼ cup honey and ½-teaspoon ground cinnamon. Whisk and pour over fruit.

Additional breakfast is great, too.

Tags: baked french toast recipes, french toast casserole recipe, french toast recipes, stuffed french toast recipe