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French Toast: Festive Filled French Toast

Source of Recipe

Margie Potts


List of Ingredients

12 Slices Vienna or Italian Bread or similar (cut 1 1/2" thick slices)
8 oz. Cream Cheese, softened
2 Tab. Granulated Sugar (optional)
6 Large Eggs
1/2 Cup Milk
1 Cup Half and Half
1 Tsp. Vanilla
3/4 Tsp. Cinnamon, ground (divided)
Dash Nutmeg, ground
10 oz. Jar Marmalade or Preserves


Recipe

Slice a loaf of Vienna or similar type bread into 1 Â 1/2 inch slices. Using a serrated knife, carefully cut a horizontal pocket in the middle of each bread slice, cutting into slice Â3/4 of the way but not all the way through. Set aside.

Mix the cream cheese with 2 tablespoons of sugar. (If using the cinnamon mixture, you can also add 1/2 teaspoon of ground cinnamon and the nutmeg to the cream cheese.) Mix well.

Spread about 1 tablespoon cream cheese mixture into each bread slice pocket, spreading evenly. If using cinnamon cream cheese mixture, you can sprinkle in additional cinnamon sugar. If using plain cream cheese mixture, spread about 1 tablespoon of marmalade or preserves over the cream cheese in the pocket. Place 8 slices in a 13 x 9" glass pan and 4 slices in an 8" glass pan.

In a mixing bowl or blender, combine eggs, half and half, milk, and vanilla - I also add just a drop of almond extract to enhance the vanilla flavor. (If doing the cinnamon mixture, add the remaining  1/4 teaspoon of cinnamon to the milk mixture in lieu of the almond extract.) Beat well.

Pour half of the egg mixture over the bread slices, allowing a minute or two for the mixture to be absorbed. Turn slices over. Pour the remaining egg mixture over the bread slices to coat evenly.

Let stand until all the egg mixture has been absorbed by the bread slices or at this point, you can cover and refrigerate up to 24 hours - let stand 30 minutes before cooking.

To cook: Oven method (and to cook all the slices at one time): Preheat oven to 450 degrees. Butter a baking sheet and place the soaked bread slices onto the sheet. Bake in the 450 degree oven for about 7 minutes. Turn the bread slices over and bake an additional 8 minutes more or until golden brown.

Stovetop: In a large skillet or on a griddle over medium heat, cook the stuffed bread slices in a small amount of butter for 5-6 minutes per side or until golden brown.


NOTES From Margie:

**You can reduce the fat in this recipe by substituting skim milk, egg beaters, and fat free cream cheese.

These are yummy just as they are - sprinkled with a little confectioner's sugar or you can top them with one of the sauces below!

This fruit sauce is divine over the freedom toast spread with plain cream cheese mixture and orange or lemon pear marmalade. Or you could use your mom's favorite preserve or fruit.