STUFFED FRENCH TOAST
This favorite can be dressed up but even your kids will love it!
1 Pkg (8 oz) cream cheese
1 1/2 tsp vanilla
1/2 c. walnuts, chopped (optional)
4 eggs
1/2 tsp. ground nutmeg (or cinnamon)
1 c. heavy cream
1 loaf French bread
In a mixing bowl beat cream cheese with 1 tsp vanilla until fluffy. Stir in nuts; set aside. Cut bread into 1 1/2 inch slices; cut a pocket in the top of each slice. Fill each pocket with about 2 TBL of cream cheese mixture. It another bowl beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet; bake at 350 for 20 minutes (if crunched for time, leave this step out.) Serve with your choice of syrup.
This recipe is best with a simple fruit syrup:
Puree fruit and place in a small saucepan over stove with lemon juice and sugar to taste, heat through. (blueberries are excellent!)
skip to main |
skip to sidebar
One cannot think well, love well, sleep well, if one has not dined well * Good painting is like good cooking, it can be tasted but not explained * I feel a recipe is only a theme, which an intelligent cook can play each time with a variation * I don't like gourmet cooking or "this cooking" or "that cooking", I like good cooking * The discovery of a new dish does more for human happiness than that of a new star
WELCOME
If you are like me, you thrive on finding new recipes and joy in new flavors and tastes but can't seem to get exactly what you are looking for. Here are some of my favorites, a few simple, a few time-takers, but all are "simply delicioso!"